Lentil Curry - mega flavour lentil recipe! (2024)

FAQs

What can you add to lentils to make them taste better? ›

You can also add salt, aromatics like a halved onion, herbs, and spices to the pot before the lentils and the water, like beans, or wait until they're done cooking to flavor them.

If you think there are no differences between the two, you'd be surprised. While the Indian dal is cooked more like a stew or a soup, a lentil curry is heartier; it uses more ingredients, has room for more proteins and can also be more filling. Much like any curry, lentil curry can vary in taste and recipe.

Canned lentils are already cooked. Just rinse well and they are ready to use. For dried lentils, lay flat on a cookie sheet and pick out any stones. Then rinse and simmer in low-sodium broth or water for 20-30 minutes, until tender.

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

These are the most flavorful lentils around. Black lentils might not be quite as common as the other varieties, but buy them if you can find them. They're small, nearly spherical, and can be mistaken for brown lentils with a darker shade of brown. What sets them apart is a thicker skin.

Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.

Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.

Whether brown, green, yellow, red, or black, lentils are low in calories, rich in iron and folate, and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors.

While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.

Should you drain canned lentils? ›

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking, but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

A common concern with canned lentils is the high sodium content used to preserve the lentils. The best way to deal with the issue of sodium is to be sure that you rinse your canned lentils under running water – this will remove up to 60 per cent of the sodium content.

Here's why soaking lentils is important

Fact 1: Soaking lentils improves digestion and nutrition absorption as it can neutralise lectins and phytates present that may cause gas and bloating. Fact 2: Soaking lentils also reduces its cooking time. It also brings prana (life) into the legume.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

1 cup dry lentils = about 2 ½ cups cooked lentils. Lentils increase in volume about 2 ½ times when cooked. How much is 1 serving of lentils? Plan for about 1 to 1 ½ cups of cooked lentils per serving.

Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.

Ditch the Plain Water. First things first, ditch boiling your lentils in plain water. Plain water is boring and makes for boring lentils. Instead, upgrade your cooking experience by boiling the lentils in your stock of choice.

Otherwise, try adding some acid. If you've added enough salt, and a dish STILL tastes bland, a splash of vinegar or citrus will bring it all together. Also try adding a bay leaf while cooking them, and always salt the water for lentils. You can also boil them in chicken or beef stock instead of water.

Be sure to season with salt after cooking – if salt is added before, the lentils will become tough. The thing is, the same advice is given for basically all dried legumes, but Serious Eats debunked that - at least for beans (specifically, cannellini beans).