lentils. . . how to make them delicious

Meat. It makes anything delicious.

Sausage goes really well with lentils.

I like a simple lentil salad made with green lentils. Just cooked lentils, celery, carrot, red onion brunoise, chopped parsley, lemon, and oil.
Or lentils in cream--- lentils cooked with mirepoix, bacon, and bouquet garni, drained, then cooked with fresh mirepoix, cream, butter, and dijon mustard.
Or just with spices. Cook the lentils with garlic, ginger, cilantro, turmeric, and cayenne. Add lemon juice and salt. Add cumin seed at the end.

Cassoulet!!!!!!!

Ham hocks. Smoked ham hocks. Use them to make a cooking liquid, or just toss them right in with the lentils as they cook. Also bay leaf.

Bottom line: pork and smoke are your friends.

dal mahkni, nothing like it in the world.

I like lentils with sausage, too.

This lentil recipe is ridiculously good. Most of the time a good portion of them gets eaten before they even hit the table. And it's reasonably healthy too. Lots of veggies at least.

Pre-Cooking Lentils
"¢\t1 cup dried lentils, rinsed and drained
"¢\t1/2 small onion
"¢\t1 small stalk celery
"¢\t1 small carrot
"¢\t2 bay leaves

Braising Lentils
"¢\t1 tsp vegatable oil
"¢\t4 slices double-smoked bacon, diced
"¢\t1/4 cup finely diced carrot, about .5 piece
"¢\t1/3 cup finely diced leek, about 1 small piece
"¢\t1/3 cup finely diced onion, about .5 small
"¢\t1 clove garlic, finely minced
"¢\t1/4 cup white wine
"¢\t1 cup chicken stock
"¢\t3 tbsp butter
"¢\t2 tbsp creme fraiche
"¢\t1/4 cup chopped parsley

Pre-Cooking Lentils
1.\tCombine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
2.\tCover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.

Braising Lentils
1.\tHeat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
2.\tAdd carrots, onion, leek, and garlic and gently sweat for a few minutes.
3.\tAdd wine to deglaze, scraping any crispy brown bits.
4.\tAdd chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
5.\tTo finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.

See attached.

Lentil soup was my first encounter with the legume and it was quite delicious.

Spicy Lentil Soup

1 tbsp olive oil
1 large onion diced
2 cloves garlic
1 tsp curry powder or ground cumin
1 carrot diced
1 stalk celery diced
1 potato peeled and diced
1 cup dried red lentils rinsed
4 cups homemade chicken stock
or 1 can chicken broth plus water
1/4 tsp pepper
salt to taste
1 tbsp lemon juice
dash hot pepper sauce
2 tbsp chopped fresh parsley or cilantro

Heat oil in large saucepan. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Add curry powder and cook for 30 seconds.
Add carrot, celery, and potato. Stir in lentils and stock, Bring to boil. Add pepper and salt. Cook gebtkt, covered for 30 minutes.
Puree soup. Add lemon juice. Serve with hot chili oil, sour cream/creme fraiche. Sprinkle with chopped parsley.

+ 1. I can eat maa ki daal everyday.

This looks really, really good.

I fear though that only pre-cooking them without soaking them overnight would leave a lot of the gas-producing carbohydrates (I think it's carbohydrates that do it) in the lentils. In my case, that would mean bad news for anyone encountering me in the ensuing 24 hours.

What kind of lentils are they? Puy are my favourite -- no soak time, just boil and enjoy! Almost impossible to overcook as well.

You could make a nice sauce with peeled/cored ripe Romas, garlic, red wine, throw in cooked lentils in the last five minutes and wilt some spinach with garlic olive oil. Serve the lentils in sauce on top of the spinach.