Best Madhurs Green Lentils With Lemon Slices Recipes

LENTIL SOUP WITH LEMON AND TURMERIC

Steps:

• Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
• Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
• Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
• Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

MADHUR'S GREEN LENTILS WITH LEMON SLICES

Steps:

• Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes. Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
• Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles. When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

LENTIL-SMOTHERED GREENS ON FRIED BREAD

Steps:

• Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8-10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10-15 minutes.
• Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.
• Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.
• Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

LENTILS WITH LEMON

Steps:

• Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.

LEMON LENTILS

Steps:

• Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.