#lentils

Menu: pot-in-pot Instant Pot tamarind dal with coconut rice

Pantry items engaged: 15. (basmati rice, coconut milk, split red lentils, canned chickpeas, canned whole tomatoes, tamarind concentrate, onion, garam masala, ground cumin, ground coriander, turmeric, sambal olek, ginger garlic paste, vegetarian better than bouillon, butter)

Threw some sourdough bread with a few slices of provolone under the broiler, then added my chicken and some kimchi, and made a pretty fucking fantastic sandwich.

Anyway. note to self, for future reference, instapot red lentils:

1:2 lentils to water

Except:

I used a whole can of coconut milk, which is approx 2 cups.

I didn't have veg stock so I did chicken stock, plus I only did 2 cups because of the coconut milk.

I added precooked garbanzo beans

I had to balance out the spices a bit, so by the end they were probably doubled

Instead of fresh lemon at the end, I simmered it with half a lemon rind.

I also threw in a bay leaf

This warm lentil salad is a hearty and nutritious dish that can be enjoyed as a main course or a side. The combination of lentils, vegetables, and fresh herbs makes for a satisfying and flavorful meal.

Ingredients: 1 cup lentils, rinsed and drained. 2 cups water or vegetable broth. 1/2 red onion, finely chopped. 1 bell pepper, diced. 1 cucumber, diced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper, to taste.

Instructions: Put lentils and water or broth in a medium saucepan. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Put cooked lentils, red onion, bell pepper, cucumber, and parsley in a large bowl. Add the lemon juice and olive oil to the salad and toss it to mix. Add pepper and salt to taste. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 25 minutes

This soup is full of healthy foods like lentils, kale, and potatoes, and it's great for a comforting meal.

Ingredients: 1 cup lentils. 4 cups vegetable broth. 2 cups chopped kale. 2 medium potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until translucent. Stir in diced potatoes, lentils, cumin, and paprika. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and let simmer for 20-25 minutes or until lentils and potatoes are tender. Add chopped kale to the pot, simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes