Black Lentils | Chef Richard Landau | Tips & Techniques

We could all use more veggies in our life!😋
Chef Richard Landau, the Vedgehead himself, is here to show us how to make Black Lentils the first part of our Whole Roasted Carrots with Black Lentils and Green Harissa Dish!
✅Lentils:
1 Tablespoon Olive Oil
½ Cup Minced Onions
1 Tablespoon Minced Garlic
3 Cups Vegetable Stock
2 Cups Dried Black or Green Lentils, picked through and rinsed
2 Teaspoons Island Spice Blend
✅Method:
Heat the oil in a medium stockpot over high heat until it ripples. Add the minced onions and garlic and cook, stirring, until brown, 3 to 5 minutes.
Add the stock, lentils, and Island Spice Blend and bring to a boil. Reduce the heat to medium- low and simmer, uncovered, until the lentils are tender, 25 to 30 minutes.
Credit line: Recipe from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, copyright © Rich Landau and Kate Jacoby, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

[@ellies.9354]

I made those lentils and they were delicious! And so easy to make!

[@TheChefsKitchen]

🙌 so glad you liked them! Thanks for watching!

[@mercyklinesantos]

Love black lentils my favourite ❤🇨🇦

[@sabinusgregory1552]

Wow I love this , first time I hearing about black Lentils, I only know the brown and red, green Lentils. I am addicted to the Lentils yummi yummi 😊😊I have never seen the black Lentils at the supermarket. Well well, will have to check and see to try the black Lentils am watching 👀 from Trinidad 🇹🇹 😀 😉 amazing thanks for sharing. I love the vegan way of eating very healthy. I make my own milk, cheese, butter etcétera Amén God bless you richly take care first time in this channel..😊😅🎉❤

[@Mimo64334]

Perfect

[@joeschmo7957]

I was always the same way. I went veg when I was working at a cheese factory in Wisconsin. I continued eating cheese, of course, as it was often fresh made locally. If you want to know the difference, buy some cheese fresh made in the factory in Plymouth, WI or nearby. Then get something out of Safeway or HEB. Eat them separately and tell me the difference. I used to eat mozzarella fresh from a 20 pound loaf that I had unwrapped. Melt it on my sandwich for lunch. These days, I still have cheese here and there, not hardcore on my adherence. But I eat A LOT of fruits and vegetables.

[@plant-a-holic]

Was excited to see this video, but it did not show rinsing the lentils was that done prior to and then drying them before satay them? Also, what happened to the end of the video?

[@mariahpetersen2333]

great video!!

[@jacobtb1]

love it

[@RRaucina]

Weird science here, but the lentils are great no matter how cooked

[@ticticboom1]

Where is the end of the video??

[@lf7065]

Surprised you didn't rinse your lentils before cooking them. They're full of dust and should be cleaned first.

[@bmstoddard]

Do you soak these lentils?

[@michael21otoole007]

Cumin Latin spices lol I think you will find cumin is a Indian spice

[@fernandon5113]

Great push to become a vegan, but the nutrition for my body is far better with the micronutrients meat has. Your lentils look good btw. 👍🏼