Pantry Recipes: Lentils, 4 ways.

[@brycewalburn3926]

I love when cooking channels shout-out Chef John. What a legend!

[@CeCeHoran22]

I literally just came here from a Food wishes video!

[@JOHNfuknRAMBO]

"And as alweeys... Enjoyyy!" 😁

[@ebaareda1200]

"Around the outside, around the outside, around the outside..."

[@johnr797]

He is after all the King of the youtube food ring

[@rainethomas564]

I enjoyed watching you make the lentils and different ways. Very helpful. Thank you.

[@adityaseth7406]

As an Indian who has had lentils every day, Really liked the "non-Indian" way of making them. But, if you're gonna eat this frequently, then just an advice, pre-soaked lentils are softer and the thinner the lentils, the lighter(on the stomach) they are. I mean it's vegan protein, so yeah, making them light is better

[@MertensHelbelga]

Here in South America we love lentils! At least the vast majority of people eat them where I live.

[@michaelbalfour3170]

I like a good tarka, any videos for authentic recipes you got?

[@suzanw9314]

I always soak them too overnight

[@michaelbalfour3170]

@Riya Sebastian thanks, I already watch cookingshooking, a great channel.

[@JohnDoe-bm5lp]

Always soak lentils, beans and chickpeas.

[@capek416]

I really love this idea of taking 1 ingredient and presenting it in multiple dishes. If possible, please make this a series.

[@cinnamon1941]

Try lentil dosa/crepes/pancakes. Soak lentils overnight, grind it to a paste, add chopped onions, green chillies, coriander and salt, add some water and make a batter. Cook it like a crepe and have with coriander chutney, ketchup or pickle 😋

[@1e0s]

I like the sound of that👍

[@annbarran]

You are most welcome. You can also add sausages to your lentil if you want. But it has to be a spicy sausage. Bon appétit

[@planetuntoherown9961]

That's a South Indian dosa tho 😃

[@danitarose5551]

This sounds great!

[@curiousmind4208]

@@planetuntoherown9961 well, a traditional dosa has rice and lentil(not these ones). This is more like what we call a deerda in Marathi or cheela

[@user-ep4yk3td2u]

My fave way to make dal personally is by sauteeing my onion, garlic, and ginger until fragrant, and then adding coconut milk and water with the lentils, along with tons of spices and herbs, and a bay leaf or two. The coconut milk really does it.

[@brucebaker810]

I was planning a c milk and chickpea thing soon. now you have me reconsidering. lentils instead? thx

[@danakarloz5845]

I always have coconut milk in my pantry! I love using it in my salmon dinner with turnip greens

[@notsosecretsnacker5218]

I've never thought to add coconut milk, I will definitely try this

[@liamness]

Normally with canned coconut milk, the fat is separated into a solid top layer, so you can skin that off and use it instead of ghee / oil to fry your aromatics / spices in. Then dump the rest of the can in later with the lentils (or if you're making rice, you could use it to cook that in).

[@bengerber4542]

Also, for you environmental folks here: top 3 lentil producers are Canada, India, and US. They also take a less water than similarly protein packed legumes, are able to grow in harsh conditions, and have a long shelf life. If you live in NA, lentils are one of the cheapest and most ecological items to eat if you care about your protein, fiber, and iron (more iron per calorie than all normal meat including beef). Fun stuff.

[@monisolaelliott9346]

I am currently still munching on a red lentil and sweet potato stew I made about 4 days ago and it just gets better each day. I love lentils. I work nights and when I get home in the morning I just warm up a big bowl. It’s filling and tasty and just about the easiest and most convenient way to have a healthy satisfying meal.

[@OldManJenkins69]

Sounds like an advert for Big Lentil

[@mashimero]

Now I'm curious about that stew :)

[@monisolaelliott9346]

Mashimero There are many recipes on KZbin and the internet. I make mine with coconut milk and garnish with coriander (cilantro).

[@mashimero]

@@monisolaelliott9346 Sounds delicious! I'll look it up

[@elizdonovan5650]

Can you give us the recipe please. Am just beginning to try the vegetarian way of cooking and am looking for easy recipes. Many thanks. 🌲🌝☘️

[@elinoamhoresh5635]

“Lentil Hummus” is known as Buticha in Ethiopian cuisine

[@kellyclark7517]

❤️💛💚

[@nikolas5882]

TIMESTAMPS: Dahl: 0:53 Roasted Garlic & Lentil Hummus : 2:45 Lentil pilaf : 4:31 Red Lentil Soup : 6:30

[@chidambaranathans1975]

*Dal

[@sausagepeels428]

Thank you

[@anujd9082]

Thank you sir!

[@RexGalilae]

@@chidambaranathans1975 No point trying to fix an English transliteration of a non English word

[@james.randorff]

@@RexGalilaeYeah, it’s a real naan-issue (sorry, I’ll see myself out)

[@TheOneAndOnlyJinglebi]

That soup is pretty much a bootleg mercimek çorbası

[@JosiahMcCarthy]

For what it's worth: etymologically, lentils are not lens shaped, lenses are lentil shaped.

[@Naila897]

ALWAYS WASH THE LENTILS BEFORE COOKING 😱😭😱

[@tooeducatedtobehappy]

Nothing like the confidence of a gora 😄 Like seriously, do these people not do any research at all?? All that toxic lectin still in there. Might as well just punch themselves in the liver 🤭

[@MCPeeBoy]

I was wondering why I have not heard him mention it. And then I saw how much foam he has in the pan lol

[@acidset]

Yep I was wondering about dumping dry lentils into the saucepan... I always wash lentils rice and potatoes

[@gourabmitra]

Yup. Washing will reduce the unnecessary frothing that appears at 3:20

[@TriggerTheNexus]

@@tooeducatedtobehappy the man is at least trying to make indian recipes at home. He or other 'gora's' arent used to making indian recipes typically. Obv they are bound to make mistakes at first. You learn from the mistakes you make as you practice cooking. Go easy man

[@nehas1134]

I also wanted to give suggestion as a south asian lentil eater...always wash lentils thoroughly and soak for at least 30 mins

[@lisamichele5286]

Do they have to be cooked also after they are soaked?

[@nehas1134]

@@lisamichele5286 yes..soaking lentikz reduces cooking time and becomes easy to digest also

[@lisamichele5286]

@@nehas1134 Thank you Neha :)

[@badlad2001]

@@nehas1134 not everyone does that

[@summerbreezenight]

Wash and soak, drain the frothy stuff away.

[@Byronic_Man]

Wow! Lentil hummus! I must try it at home now. As an Indian,lentil is our staple protein source. But lentil hummus!! I never even thought about it.

[@itskevonejonesyo1088]

Wash.Your.Lentils if you saw how they were stored before being packaged you would

[@imthedrivingcrooner]

wash? as in rinse it off?

[@karoma5805]

How are they stored?

[@jungkookssecretaccount6421]

Alvin Roque-Otento yep

[@karoma5805]

@@imthedrivingcrooner cover with water, swish about and rinse till water is clear

[@Lolipop59]

@@imthedrivingcrooner as you wash your beans ,your rice , ....I wash them in a pot several times . Wash ,rinse ,wash rinse until the water is not dirty anymore .

[@SparkB0x]

Lentils are just the best

[@etherdog]

Nice techniques, Ethan! I loved the captions, too, especially the shout out to Chef John. Have you thought much about buckwheat? It is nutritious, and good for the soil, and I don't think we use it as much as we should.

[@EthanChlebowski]

I haven't used buckwheat in a long time! That may be a good idea to try out.

[@hakunamatata1352]

@@EthanChlebowski Try soaking raw buckwheat groats (the green-ish ones) for at least 2-3 hours. Then rinse and drain. Mix in blender and use instead of flour in any baking. Spice bread is a good suggestion I think. Just calculate how much heavier your groats got after soaking and reduce other liquid in the recipe correspondingly.

[@TheSujanroy]

As a newbie Indian cook, I have 3 suggestions 1) If you are comfortable using a pressure cooker it is faster 2) For the Indian tadka go with a 70% ghee, 30% vegetable oil mix, tastes better and more resistant to smoking and 3) tadka for hard to digest stuff like Lentils always needs a pinch of Hing or Asafoetida, a magic tree gum from Afghanistan, that smells weird when raw but is addictive once you get used to it!

[@justtrynalive]

So im from india and we eat lentils almost everyday and its refreshing to see so many different ways of cooking it...my mom kinda makes them in the same way over and over again and it gets kinda boring....maybe i'll try making one of these recipes someday

[@lisamichele5286]

Do the lentils need to be soaked and or cooked before they can be used in these recipes? :) Thank U.

[@beatriceladouce965]

@@lisamichele5286 rinsed definitely, soaked is up to you. I don't personally soak my lentils, just lima beans and red beans since they are thicker. But it's up to you seriously.

[@heeratanzi1003]

@@lisamichele5286 soaked lentils takes less cooking time. Same with rice. For arhar, masoor, urad, malka and moong soak for 20 min and for chole, rajma and kala chana soak for 7-8 hours.

[@lisamichele5286]

@@heeratanzi1003 Thank you!!!

[@MohorMom]

@@lisamichele5286 yes, always wash 2-3 times & always soak... you'll be able to get rid of the frothy stuff... for red lentils (masoor) 1hr soaking is fine.. most other daals require 3-4 hr (arhar, yellow moong, green moong etc) to overnight (urad, kaali urad, chickpeas, chana, rajma) soaking..

[@dinasawlani]

Few comments re the dal tadka: that's not enough water (IMO) to cook the dal. One can add a slit green chilli or two and a full tomato, scored. Add a tablespoon of ghee while cooking the dal. This helps cut down the gassiness. Once the dal is ready, remove the skin from the tomato, add it back to the pot and lightly mash the dal. After that water can be adjusted to taste. Alternatively you may add chopped tomatoes to the tempering. For a Sri Lankan style tempering add grated coconut and a tempering of garlic, black mustard seeds and onions.

[@ebrakefml]

Yeah that dal was thick asf. And dal will thicken in the fridge if you have leftovers, so that would become a literal brick in the fridge. Dal is supposed to be on the thinner side. Could you imagine eating this with rice? I'd never get the lump out of my throat!

[@dinasawlani]

@@ebrakefml there are thicker dals that we eat with puri or pakwan (which is a traditional Sindhi fried bread), and even "dry" cooked dals like yellow moong which remain fairly whole and is used for paratha stuffing or as a side dish, but this wasn't enough water for even cooking the masoor properly, and you do need to mash it a little. I'm all for adapting dishes to suit your palate (Indians masalafy EVERYTHING 😂) and don't believe in all that cultural appropriation stuff, food is to be enjoyed the way you like it, but this was just not cooked properly.

[@SG-pc4sv]

@@ebrakefml Not too thin but not too thick either. Also best tadka ingredients are Asfoteida, Cumin seeds and Red Chillies with Desi Ghee. Try it sometime

[@ebrakefml]

@@SG-pc4sv Asfotieda is something I've never been able to come across although I have seen it in some recipes. I hear it ads a uniquely awesome flavor. We grow our own chilis and cumin, so our dal is always packed with these! Dal is about the only thing I've gotten a good grip on though, so if anyone has any really good sources for authentic recipes, I'm soo all ears!

[@ebrakefml]

@@dinasawlani I've only ever seen puri in travel and foodie videos, but it looks bomb lol. I'm definitely learning that Indian food is so regionally different and there are endless dishes to try! I've never seen masoor dal this thick though. I've always seen/eaten it as a mashed up stew consistency with some liquid to it, so it's cool to find out that there are different versions. Thanks for all the info 😊

[@annbarran]

Coming from Seychelles, we eat red lentils everyday. My kids love lentils. I just make it like how we have always been making it. Just wash red lentils, put in pot with water let it cook, remove the white foam. Then add chopped onions, garlic, ginger, dried thyme, a bouillon cube, black pepper. Add water as the consistency should be creamy. Have always been told to add salt last after turning off the stove. This has been preached to us by our parents and their parents. We love to eat this with anything really, rice with fried fish which has been added to a moringa (In Seychelles, we have been eating moringa for ages, cooked different ways) "soup" or broth. Yummy with some chillies on the side.

[@elizdonovan5650]

ann barran thank you for the wonderful recipe. Much appreciated. 🌲🌝☘️

[@annbarran]

@@elizdonovan5650 you are most welcome. You can also add a few cloves if you wish and sometimes I add a little bit of curry powder. My kids also love served with white rice and stewed chicken or beef.

[@ria1636]

Thanks, I used to make it this way, it's quite a universal recipe but I no longer use a bouillon cube as I find it too salty. I use stock cubes with certain vegetable soups or gravies instead.

[@annbarran]

@@ria1636 welcome Ria. I use vegetable stock also which is very good too.

[@suryanamankar4357]

You are missing out on a lot of spices for the dal tadka. mustard seeds, ginger, garlic, garam masala

[@AG-gv9cb]

Lot of people prefer not eating too many spices. You can add if you want.

[@PurushNahiMahaPurush]

Bruh why garam masala in dal? Then it just taste like sabzi. Mustard seeds, cumin, curry leaves, caramelized onions, garlic, ginger, green chillies, tomatoes, turmeric and salt. Topped with chopped coriander leaves and ghee.

[@TheShows247]

Exactly.

[@PrasadSaya]

I cook lentils almost daily. I mostly cook them with some vegetables. Potato as the main vegetable and then spinach (or amaranth leaves) or bell pepper and/or brinjal (aka egg plant). I add the cooked potato, but add other vegetables half way thru the cooking. Sometimes, I also add rice to it once the lentils are half cooked, and this makes a wholesome dish. I keep the spices to red chilli powder, turmeric and black pepper. Other ingredients are the oil, salt, onion and garlic. These are all the things. I also, cook these in a clay pot, sometimes; the cooking takes more time, but the taste is different and the flavours of veggies show prominently. And, I am trying these with Moong Dal.

[@rgzhaffie]

Not sure whether anybody mentioned it here yet, but another great, easy lentil classic is Mujadara (Lebanese lentils and rice topped with crisp caramelized onions and chopped parsley).

[@krashanb5767]

Crisp caramelized onions? Wow, I got to try this 😊

[@wufflemann]

I love lentils in tomato sauce with broken spaghetti mixed in.

[@siebensunden]

Sounds great.

[@tyrranide8708]

Try some hallumi caramelized in mango chutney on top of the Dal, it's super good.

[@adreenalynharris5723]

Thank you. Lentils are popular in free food pantries around the Country and in these times especially recipes are needed.♥️

[@AnaSantos-jq4yi]

I only like green lentils,I love them cold in a salad with onions,green onions,olive oil and a dash of balsamic vinegar!

[@hhoi8225]

I love all kinds of lentil everything but I haven't had a cold green lentil salad in years and now you're making me hungry!

[@luolin3165]

That piece of fallen onion is really driving me crazy. Pick it out!!

[@Staniii2360]

Same here

[@al.the.]

and a little carrot cube later... (hi did eventually pick)

[@Lolipop59]

Just relax please . Nothing happened .

[@ampes844]

OH MY GOD! I always wanted to learn to make lentils a different way than lentil "soup". Your third dish is amazingly tasty! I am eating it right now. I just changed some ingredients and added some like garlic and ginger and its amazing. Thank you so much!!!!

[@quark31]

Don't you wash the lentils until the water is clear?

[@orfamayQ]

I have found out that adding some tablespoons of red lentils to pasta sauces (mostly tomato based sauces) makes them very creamy and more filling. It also adds protein to the dish. I try to cook more plant-based meals and this is an easy way to sneak in some proteins. It's also good with bolognese sauce (I make it with vegan minced meat).

[@bramsrockhopper3377]

I do exactly the same - they’re so great added to sauces and curries and stews and soups… I sneak them in everywhere. They thicken sauces and add lots of protein and good vitamins and minerals… Just gives a perfect texture and loads of flavour. Mmm…

[@shaheerrahman4278]

First recipe is authentic but just some extra ideas: not everyone adds tomatoes from what I know and some families crush or grind the daal depending on their texture preferences. Also, I think people usually brown the onions a lot more, to the point when they're almost burnt, but that's also to taste.

[@SS-wi4tm]

Also you wouldn't add cumin first, it would burn! That's cooking 101.

[@matthijsdejong5133]

@@SS-wi4tm In traditional Indian Tadkas (=tempered spices), spices are added first, and then vegetables are added.

[@chandrikakakad4146]

Hi, nice to know that at last slowly ppl are understanding, we can get proper protein from lentils, caution red lentils produce lots of heat, so anything excess,will be bad on stomach presoak them, Mung beans are best cooling in nature. 🙏🌷

[@TheShows247]

This concept does not exist in English of food making you “hot” or “cool.” Just letting you know. My family is Pakistani so I know what you mean though.

[@gaminikokawalage7124]

@@TheShows247 Same, my family's Sri Lankan

[@dorothyyoung8231]

Two suggestions: Wash your lentils before cooking them. They’re pretty dusty and dirty. Double or triple these recipes. They’re even better the next day and several can be frozen. No more effort, multiple meals.

[@FaithArise_]

You need to invest in a pressure cooker if you're going to be making more of Indian recipes. It is such a life saver

[@RevShifty]

I've got both a 6 quart 10psi pressure cooker, and a 21quart, 15-20 psi cooker. Neither of which is the one pressure cooker most Indian cooks on the internet seem to use, since none of the recipes I've stumbled across ever mention psi or time, just how many shakes of the weight to listen for. It's confusing as hell for someone who doesn't usually use their pressure cooker for cooking food in (I grow mushrooms, so time and psi are what matter most), and whose cookers don't actually make any noise. Any idea where I might be able to find recipes with the actual times and pressures listed? Because I'd love to cook more Indian food, but a lot of Indian cooks on the internet aren't making it any easier.

[@Laccafh]

Wash the lentils!! And soak them 😱

[@supercooled]

That orphan onion. Thought it would be recued at some point.

[@HeronCoyote1234]

4:52 thank you for using the back edge of the knife to scrape the onions and carrots together. I cringe when I see people use the sharp edge for scraping.

[@ayhayuba3969]

My Pakistani wife and MIL make this for me all the time. We like it more watery as the Karachi ite way is to break up some fresh roti into it (which soaks some liquid). I bastardize the dish by adding some raw veggies (bell pepper or cucumber). One of the few veggie meals I can actually eat and fill satiated.

[@mgawmn]

Pro tip: soak your lentils in water, salt and whatever seasonings you will use at least an hour before you want to cook them. They'll cook faster and the longer you soak them, the more they soak up the flavor. 😍

[@Restricka]

Never thought about adding salt & spices! Thank you

[@ria1636]

On the contrary you should throw out the water you have been soaking the lentils in after sorting and washing and use fresh water for cooking. Use the the spices and herbs whilst cooking but add the salt after cooking.

[@hannahstrawberrylime]

it does make me really wonder what the nutritional value of lentil hummus vs chickpea hummus is...

[@XenaCallisto]

Excellent question

[@aRegularIdiot]

Red lentils contain about 5g more protein per 100g than chickpeas, methinks.

[@suzanw9314]

Cooked lentils without seasoning are very healthy for your dogs as well. Prebiotic resistance starch and fiber. Awesome cheap preventive anti cancer treatment for your furry friend ♥️🐶

[@Paul-ek5lu]

no

[@mjrussell414]

Suzan w Yes, I add some to my homemade dog food recipe.

[@svenleeuwen]

Would you mind very much to add Celcius degrees in your videos. I know I can look it up, but I'd rather keep watching your video.

[@curtisthomas2670]

A great lentil dish is dhal-puri: cooked dhal is seasoned with salt, black pepper, toasted cumin (other spices may also be added), ground in a food mill or processor, placed inside a ball of kneaded dough, carefully rolled into almost flat discs then cooked atop a flat griddle brushed with ghee/clarified butter. The resulting delicious and light flat bread aka "roti" may be served with stewed or curried meats, shrimp, potatoes, channa/chickpeas/garbanzos, vegetables etc either as a burrito type wrap or pieces torn off by hand and used to scoop up the accompanying sides. Ripe avocado goes well with it too. Another tasty dish is to use the soup shown here as a base for a thickish soup of potatoes, carrots, okra, sliced corn, garlic etc seasoned with cumin, black pepper, chilis, pimentos, turmeric... meats, fish, shrimp, pasta like spaghetti or macaroni are sometimes added. Another great combo is cooked lentils atop white rice along with cooked green leaf vegetables like bok choy, taro leaf, amaranth/spinach, fried bitter gourd/melon etc.

[@missinglink_eth]

It's a great time to be vegan.

[@valeriamontanari975]

@@gregavrhovnik4572 duh

[@tilerman]

In the Dal recipe just before you add the tomatoes fry some sliced garlic until brown and to stop them overcooking then add the tomatoes. Really adds a depth of flavour to the Dhal. Also some mustard seeds with the onions. Yummy.

[@Anamoly_]

Take a shot every time he says Lentils.

[@ebrakefml]

I love simmering brown lentils in beef broth with onions, garlic, thyme, and a teeny bit of basil. Heaven!

[@MartinAhlman]

In Sweden I feel so alone when I suggest lentils...

[@sailaray6750]

You need me as a friend in Swe then!

[@karthikmukund9526]

@@sailaray6750 ME three

[@danakarloz5845]

😂

[@satyakisil9711]

Feeling alone in general is a very Swedish thing.

[@m.corege9726]

Lentils, my most favourite thing in the world, sold me on subscribing to your channel - your simple approach, techniques and explanations to food are quite Fabulous - cheers from Canada

[@HeronCoyote1234]

New sub here. I like your clear directions and your touch of goofiness. I love lentils. One of the best dishes I ever ate (in a wonderful, rustic Italian restaurant in upstate NY) was kale and lentils with garlic. Simple yet loaded with flavor.

[@bleutitanium6513]

I love red lentils ! Great new ideas to try ! Thanks !!!

[@careya]

I just bought 20 pounds of lentils and a lot of whole spices on Amazon. You might say I’m a fan of lentils. :-) Thanks for the video. I keep making coconut curry lentils and I really need to find a new favorite.

[@CollyInSA]

Had to subscribe after seing this video. Very fun ideas!

[@magicmage2553]

I love lentils made into a loaf (similar to a meatloaf) then sliced and made into sandwiches on grainy toasted bread, cheese and ketchup.

[@daphnewijaya6776]

Just discovered your channel and it refueled my passion to cook up some new dishes. I never quite managed to cook a decent dhal. Something was always off balance with the spices. Something tells me this time I'll get it right. Thank you for the great video and greetings from Indonesia^^ PS: ciuld you do a video on pickled condiments like pickled red onions (the one you used in your sandwich bread) or pickled lemons. Would be great to have those ready to lift up a dish and get a break from Asian tasting food :D

[@MichaelBrooksmsb400]

I cook my Lentils with Brown Rice, as they do cook in about the same amount of time...sometimes I add Spices to it.....right in the Rice Cooker. Yes, I use spices of India, sometimes the Spices of Mexico. I use the green and brown Lentils. Buy in bulk.

[@ACPushkin]

1:50 A moment of silence for the fallen slice of onion, please. -_-

[@thuranz2773]

Are they supposed to have a slightly firm texture once cooked? I cook yellow lentils a fair deal longer than normal (even switched to a pressure cooker after they were supposed to be "done") and they're still rather nutty. Not sure if it's right since my family normally cooks then to mush.

[@venice9438]

Great ideas, I'm going for the lentil pilaf, thank you so much.

[@toriktasar5613]

Wash and soak your lentils PLEASE !!! 😫

[@Madic74]

Thank you for this beautiful episode! I need to include lentils in my diet more

[@Nana-Kunwar]

Boil rice with the lentils and you have Khichdi. If cooking rice seperately then keep the consistency of the dal a little thinner. 🙏🌷

[@spinyslasher6586]

Lentil is the Chad's choice of grains. Pure protein with great taste to boot.

[@sunilkumar191982]

Easiest way to cook daal. Wash the lentil and put it in pressure cooker with boiling water. Add salt to taste and turmeric. And then cover the lid. Wait for 20-30 mins (depends upon the lentil you are cooking, but generally it is done in the time). Let it cool and in the meantime prepare for tadka. Cummins seed, red chilli, garlic, onion, tomato, ghee/oil, you can also add garlic. Works best with Ghee and eat it with rice.

[@oliverwhimstermartinsen7214]

My man that is a crazy way to zest a lemon - didn’t it get very bitter?? Absolutely loving your videos though, I really enjoy the way you present and explain your recipes! Big thanks 🙏

[@Anand-qb1wp]

The red lentils are the same flavor as what’s sold as dark colored disc “lentils” in American grocery stores. They are just dehusked and split. The whole lentils take longer to cook.

[@jenniferclark469]

I made the Dal Tadka today and it was amazing. I added some extra spices, and also some potato and carrot to make it more of a meal. Just an amazing dish, and a tiny swirl of soy sauce (a bit unconventional I know) makes it perfect!

[@Manoj17Patankar]

I soy what you did there

[@RevShifty]

@Lalit Anand Thanks for the tip! I already eat rice and lentils most days for lunch, so knowing I can cook them together and spice them up with a wider variety of flavors is going to come in real handy.

[@laurean5998]

They are literally called "lenses" in german and my dumb ass never realized the optical lense had sonething to do with the lentil, my life is a lie

[@thebeast88_]

They're actually called lenses in Serbia now that you mention their shape

[@collarmole1819]

LENTILS ARE THE LEGUMES OF MY LIFE!

[@gcruz983]

Adding mustard seeds to the initial fry of cumin seeds is a nice extra. Also a can of coconut milk if you want more comfort.

[@lunagaiaspath5069]

Lentil hummus!!!.Going to definitely try that one(I already make the other dishes ) Thanks for the tip:)

[@oranda3737]

I made the lentil pilaf and I love it! Helping me stick to my fiber diet, thank you!

[@taun96]

Coming from an Indian background, lentils are basically the main building block in my daily diet. Once I moved to a new country away from family, I remember screwing up my first ever rice and lentil dish, Khichdi, because I added not enough water, spices, or asafoetida, and it just ended up a solid block of mess. Although after failing and trying many times, I've begun to use them as "meat" replacements in most of my cooking (which has also gotten much better as I understood the effects of adding the right amount of salt, oil, and spice more and more as we all went into quarantine). I will say this: invest in a good pressure cooker from one of those Indian stores. That will cut down your cooking time significantly.

[@TheSillyKitchenwithSylvia]

I love lentils! Lots of ways to use them!

[@EthanChlebowski]

There really are, so much protein too!

[@jazw4649]

Hey Rookie, wash them lentils before you cook them!

[@qfason5836]

You should try lentil kofte (mercimek koftesi), it’s a different way to us red lentil

[@tanselkonuksever]

Lentil balls

[@charlottezanatta1987]

Good ! Thank you ! I love this idea . ( that’s a risotto -lentils ~ ) So, more idea , very best ;Thank you!

[@joeyhardin1288]

Loved the footnotes, shout out to Chef John. Thank you for the video. God Bless, stay safe.

[@praveennambiarashmira]

Add some turmeric powder and red chilli powder to make it tastier

[@bruhmoment10]

Man I thought only we browns eat Lentils but damn thanks for promoting our cuisine

[@DadcraftColorado]

When a foodie KZbinr misses the voice-over part where he adds the salt and needs to go back and edit in text it makes you wonder if this is all being done on the fly or if he's using an actual recipe which has been tested.

[@matthewsantos6551]

As someone who spends $900 a month eating out, this is so appreciated. Please don’t stop making videos.

[@prodbynaaz]

$900 a month?!🤯

[@matthewsantos6551]

@@prodbynaaz roughly, it’s why I’m always broke

[@XenaCallisto]

Goddamn, I screamed

[@lauannric]

Random thoughts, can I prep a week worth of lentils, fridge it, reheat them or recook them during the weekdays throughout the week?

[@tanselkonuksever]

Yes All this will be fine in the fridge for a week

[@itskimik]

You should try Swabian Lentils with Spaetzle! It's sooo delicious :')

[@toteoma3034]

This! 💖💖💖

[@sayakchoudhury9711]

Nice video! Especially liked the lentil hummus recipe! Here's few small tips for daal tadka. If you are making Daal, boil the lentils with salt and green chillies (the red chillies added during tempering will add little to no heat). Also, if you have boiled the lentil with turmeric, simmer the whole thing after adding tadka, the raw taste of the turmeric will go away and a much better flavour will prevail. Alternatively you can add turmeric directly in the tempering/tadka oil, but be mindful of not burning it. Also, Red lentil(we call it musur daal in India) is not ideal for typical tadka as was done in this video. Traditionally toor/arhar daal often mixed with moong daal is used. Red lentil tastes best with different tempering spices, I cook them either with Kalonji (nigella seeds) or a whole spice blend called panch phoran. I understand, this is a pantry raid video of what you have in pantry, so all these might not be available on hand.

[@milomilo55]

Are toor, arhar daal and moong daal all different types of lentils (like red lentil = musur daal) or are they different types of grains? Sorry but I'm not familiar with those terms. I've only heard of red, green and puy lentils.

[@sayakchoudhury9711]

@@milomilo55 yes they are different form lentil. In India lentils are known as daal and the soup dish prepared from them also known as daal (at least in North India, in South India they are known differently). Toor daal (also known as arhar daal) is what you call Pigeon Peas in English and Moong Daal is your standard Moong Bean. However, it's worth remembering most of the times we use a de skinned and split version for daal preparation as opposed a whole and skinned version. In India there are dozens of different varieties of lentils/daals in use. I hope that answers your question. Edit: I must add that there's no right or wrong way of cooking daal, it all depends on personal preference and whatever ingredients are available. I sometimes just boil red lentils with diced onions, salt and green chillies (in a pressure cooker no less) and eat it with rice and a little bit of ghee. I felt J needed to add that, in case I was coming accross as an haughty snob.

[@MoeffMaehUndMuh]

For the soup you could probably add kurkuma (the yellow/orange stuff) for a nicer colour :)

[@tastyglobalkitchen2066]

I love the lentils recipes on here!

[@myfrenz4eva]

Trinidad has a dhal dish also however here we pronounce it “dah-l” and most Trinis would make it in a soup like consistency and at the end the heat oil and add cumin seeds (geera) to the hot oil then adding all of that to the cooked dhal. It’s usually eaten with white rice and curried meat such as chicken or goat.

[@ElZamo92]

The first time I made lentils was a disaster. I undercooked them and the only had salt pepper and were sautéed in chilli oil.

[@aaaamar4u]

Suggestion: Use a pressure cooker if you don't have time to soak them. 15 mins unattended time and you don't need to keep an eye on it like a sauce pan. You can even add diced tomatoes and whatever vegetables you need inside, they'll cook

[@priyankasrinika9171]

DAl is Hindi word for lentils search recipe. Roast lentils in low heat few minutes wash well than soaked for 2hr cook add stri fry onions garlic ginger tomatoes very tasty gravy or dry according to your need at last add lime juice or fresh coriander leaves or mint leaves in it or have as it is. If you want add chopped green or other vegetable. potatoes, zucchini, pumpkin are my favorites. Spices green chilli, red chilli, bay leaf, cumin, cinnamon you can add any of them or only one of them

[@lindamcneil711]

Lentils are my favorite food. I definitely need more lentils in my pantry.

[@karanveer7096]

WASH YOUR LENTILS

[@waqaskhan552]

Having Daal with Rice... is my go-to comfort food... it is so delicious, light on the tummy & one can add some fried veggies on the side, some Indian pickle perhaps.. and it becomes the food of Gods

[@emanonfox1709]

The key to delectable lentils is almost always a pinch of ground sage.