Cook Green or Brown Lentils

Green or brown lentils, sometimes known as continental lentils, are high in protein, iron and fiber, making them a healthy staple for vegetarian diets. Unlike red split lentils or yellow lentils, they don't fall apart when they're cooked. This article discusses three ways to enjoy cooked lentils: in Vegetable Lentil Soup, Fresh Lentil Salad and Megadarra, a dish popular in Egypt.

Ingredients

Basic Cooked Lentils

  • 1 cup dried green or brown lentils, picked and rinsed
  • 1 1/2 cups water
  • salt and pepper

Vegetable Lentil Soup

  • 2 Tablespoons olive oil
  • 1 cup chopped white onion
  • 1 large carrot, chopped and peeled
  • 1 teaspoon salt
  • 1 pound dried green or brown lentils, picked and rinsed
  • 1 cup stewed, chopped tomatoes
  • 1 1/2 quarts vegetable broth
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin

Fresh Lentil Salad

  • 1 cup chopped red onion
  • 1 cup chopped tomato
  • 1/2 cup chopped parsley
  • 2 garlic cloves, minced
  • 2 cups dried green or brown lentils, picked and rinsed
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 teaspoons Dijon mustard

Megadarra

  • 1/2 cup olive oil
  • 2 Spanish onions, thinly sliced
  • 1 1/2 cups dried green or brown lentils, picked and rinsed
  • 5 cups water
  • 1 1/2 cups long grain rice
  • 1 1/4 cup plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cumin
  • salt and pepper

Steps

Basic Cooked Lentils

  1. Pick over and rinse dried lentils. Dried lentils, especially when bought from a bulk food bin, often have tiny stones mixed in. Sift through the lentils and pick out any materials that don't belong. Rinse the lentils in a colander with tight holes.
  2. Pour the washed lentils into the cooking saucepan.
  3. Pour the water over the lentils. Bring to the boil.
  4. Lower the heat once boiling. Simmer for about 40-45 minutes. Stir the lentils occasionally. The lentils are cooked when the water has been absorbed and they taste tender.
  5. Remove from the heat and drain well. They lentils can be simply seasoned to taste with salt and pepper, or use them in a recipe requiring brown or green lentils.
    • Add to warm Salads, casseroles, and stuffing.
    • Add pureed to soups.
    • Combine with white rice or Make Wheat, Beet and Walnut Salad for a side dish.
    • Mash to form a Make Broad Bean Pate.

Vegetable Lentil Soup

  1. Pick over and rinse the lentils.
  2. Heat the olive oil in a large saucepan over medium heat.
  3. Sauté the onion and carrot. Stir the vegetables occasionally and allow to Sauté until the onion becomes translucent.
  4. Stir in the salt, lentils, vegetable broth, tomatoes and spices. Bring the soup to a boil, then cover the pot and reduce the heat to low.
  5. Cook the soup for 40 minutes. Taste the soup and add more salt and other seasonings if needed. Serve with bread or crackers.

Fresh Lentil Salad

  1. Pick over and rinse the lentils.
  2. Bring a medium saucepan of water to a boil. Add the lentils. Put a lid on the saucepan and reduce the heat to low. Cook until the lentils are tender, about 20 minutes. Drain when finished.
  3. Make the dressing. Stir the oil, vinegar, mustard, and garlic together in a small bowl.
  4. Compose the salad. Combine the lentils, tomato, and onion in a bowl. Pour the dressing over the mixture and toss. Serve as a side dish or main course for lunch.

Megadarra

  1. Pick over and rinse the lentils.
  2. Heat half the olive oil in a skill. Add the onions and cook, stirring frequently, until they are dark brown and carmelized. Remove them from heat.
  3. Combine the lentils and water in a saucepan. Bring it to a boil, then cover the saucepan and reduce the heat to medium low. Cook for fifteen minutes.
  4. Add the onions, rice, 1 Tablespoon olive oil, and salt and pepper. Cover the saucepan again and continue cooking for 20 minutes.
    • Test to make sure the lentils and rice are cooked before removing from heat.
    • If necessary, add more water to prevent the lentils and rice from sticking to the saucepan.
  5. Make the dressing. Combine the remaining olive oil, the yogurt, garlic, lemon juice, and spices in a bowl.
  6. Place the lentils in a serving bowl. Spread the caramelized onions on top. Serve with the yogurt dressing.



Things You'll Need

  • Sieve or colander with fine holes
  • Saucepan
  • Stirring implement
  • Serving bowl
  • Ingredients listed above

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