Category Archives: lentils

mung daal with spinach

Another mung daal variation. The black cardamom gives this  a great and very distinct aroma.

300 grs mung daal (shelled mung beans)

4 tbsp  ghee or butter

8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 pods of black cardamom
1 tsp ginger powder
1/2 tsp tumeric
1 green chili or cayenne pepper
a big bunch of fresh or frozen leaf spinach
a dash of cream
lemon & fresh coriander to serve

Thoroughly wash and soak the lentils for 30 minutes. Blend the garlic and ginger into a mush in a food processor. Gently fry this together with chopped green chili in ghee or butter for a minute, add the black cardamom, fry for another couple of minutes, add drained lentils and 400ml of water as well as tumeric, ginger powder and cayenne (if not using chili). Leave to simmer until daal is soft but not too mushy. Add fresh (wilted) or frozen spinach and a dash of cream, mix, cook for a few minutes more. Garnish with fresh chopped coriander and lemon.


warm beluga lentil salad

300 grs black beluga lentils
4 shallots
60 ml good olive oil
30 ml balsamic white wine vinegar
1 tbsp creamed or fresh horseradish or 1 tsp wasabi paste
1 clove of garlic
bay leaf
700 ml of chicken broth
3 tomatoes

Finely chop shallots, lightly fry them in 1 tbsp olive oil, salt and reserve. Bring stock with bay leaf and bruised garlic to a boil. Add lentils and simmer for 25 minutes. Check consistency and add water if necessary. Prepare a vinaigrette with the olive oil,vinegar, horseradish and salt. Mix the lentils, onions and vinaigrette. Top with finely chopped tomatoes.

Serve warm. Great as a starter with with thin slices of roast beef (sprinkled with fleur de sel) or smoked trout.

gujarati tarka daal

300 grs red or yellow split lentils or mung daal
4 tbsp vegetable oil or ghee
1 tbsp mustard seeds
1 tbsp cumin seeds
8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 curry leaves

2 tomatoes, chopped
1/2 tsp tumeric
1 tsp coriander +cumin powder

lemon & fresh coriander to serve

Wash lentils thoroughly until the water runs clear. Heat oil and add mustard seeds, when they pop add cumin seeds. Lower heat, add garlic and ginger. Fry until slightly golden, add lentils, curryleaves and cover with water. Boil until lentils are tender, add tomatoes, tumeric, coriander & cumin powder. Simmer for 5 minutes more.

Serve with lemon juice and fresh coriander.

Source: Mr. Suleman

Armenian Red Lentil and Apricot soup

Found in an Australian lifestyle magazine in the early 1990’s
Since spread around the world. From Danielle, yet to be tested.
To date no Armenians have been met who have tried the soup, most had never heard of it,
though one said his mother knew this soup. It’s apparently from a village in a mountainous
northern region.
This hasn’t been verified. Nonetheless, the soup is delicious.
1. 7 tablespoons of olive oil
1 onion, chopped
garlic (as much as you like)
cup sweet red apricots, chopped
2. 1.5 cups of lentils
6 cup of stock, or water and later add some white, or other miso
ground cumin (lots, fresh ground if possible)
thyme (fresh if possible)
3. 1 tin of peeled red tomatoes
juice of 1 lemon
salt, pepper and miso if you used water instead of stock
chilli or harissa is optional
4. see below for serving options + accompaniments
1. in a large pan on low-medium heat, stir 1., constantly, for 12 minutes. (don’t let it
burn or stick to the bottom)
2. add lentils first, stirring everything together, then add rest of 2., bring to boil, reduce
and simmer for 20-30minutes until lentils are soft but not mushy
3. add 3., simmer for another 10 minutes

as is

with grated parmesan

with labne or yoghurt

the next day with pasta (yum)
as always the soup gets better with age