Lentil Shallot Dip

 

Red lentil pate// High iron, protein and energy// Baby friendly// VEGAN

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Red lentil pate// High iron, protein and energy// Baby friendly// VEGAN

Video taken from the channel: Madalina Zbranca


 

3 Delicious Lentil Recipes | healthy + vegan

Video taken from the channel: RainbowPlantLife


 

Lentil & Roasted Pepper Dip

Video taken from the channel: Lentils.org


 

Is Lentil Hummus Better than Chickpea Hummus? | How To Make Hummus at Home, with Pantry Staples

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Quick & Easy Gluten free Red Lentil Wraps | Paleo, Vegan, High Fiber

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Lentil Hummus, Dips, and Spreads

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High-Protein Lentil Hummus Super Charged Snacks

Video taken from the channel: Alo Moves Online Yoga Videos


Ingredients 1 cup green or brown lentils 1 onion halved 2 bay leaves 1/2 tsp salt plus more, to taste 3 tbsp butter 6 shallots peeled and minced 1 tbsp Somerset Ridge. Lentil Shallot Dip. 1 cup (200g) green or brown lentils. 1 onion, halved. 2 bay leaves.

1/2 teaspoon salt, plus more, to taste. 3 tablespoons butter. 6 shallots, peeled and minced. 1 tablespoon brandy. 1/2 teaspoon black pepper, plus more, to taste.

Add cooked, seasoned lentils to the skillet with the garlic and shallot. Add sauce and stir to combine. Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables (optional). Best when fresh, though leftovers keep stored in the refrigerator for 2-3 days.

Recipe: Tasty, versatile Lentil Dip Back to video 2 cups (500 mL) red lentils, soaked for at least two hours, rinsed and drained 4 cups (1 L) water 1 tablespoon (15 mL) curry powder (or if you. Lentils, split peas and mung beans do not need soaking. The lentil dip below can be served together with fresh vegetables such as raw carrots, cucumber and celery. Slightly cooked cauliflower. Peel and chop the shallots.

Warm a tablespoon of olive oil in a frying pan and add the shallots and (1/2) tsp pf salt. Cook on medium heat for 5-6 minutes, until the shallots are soft. Add the cumin and cook for 3-4 more minutes, until the cumin is fragrant. Instructions MELT butter in a medium frying pan over medium.

Add mushrooms, shallot, garlic, thyme and pepper. Cook until mushrooms are browned and softened, about 10 min. Add soy sauce and cook 1. Homemade Lentils and Drumsticks recipe. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).

Enjoy immediately with salads, rice (or cauliflower rice ), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. The perfect plant-based snack – this Slow Cooker Vegan Chili Cheese Lentil Dip is full of spicy chili flavor and a delicious and satisfying meaty texture.

Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils. Photo Credi.

List of related literature:

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

When the lentils are tender, drain them, discarding the onion, garlic, and bouquet garni, and immediately mix them with the dressing and 2 tablespoons of chopped parsley.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Stir in the parsley, bay leaf, and lentils and cook to flavor with the vegetables, about 2 minutes.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

simmer 20 to 25 minutes, until lentils are just tender, ; adding /2 teaspoon salt halfway through cooking.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Stir parsley, kosher salt, winegar, and pepper into lentil mixture.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Prep time: 20 min • Cook time: 30 min • Yield: 4 servings 1 pound Puy lentils (or substitute the lentils of your choice) 2 sprigs fresh parsley 4 tablespoons crème fraîche (or substitute 3 tablespoons heavy cream and 1 tablespoon sour cream) 1⁄4 Ingredients Directions 1 Preheat the oven to 375 degrees.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

Add the lentils, bay leaves, and salt, and simmer over medium heat for 10 minutes.

“Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound” by Maya Tiwari
from Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound
by Maya Tiwari
Motilal Banarsidass Publishers Pvt. Limited, 2002

Bring to a high boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes or until the lentils and sweet potatoes are tender but not mushy.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Combine drained lentils, 4 cups water, garlic, bay leaf, and ½ teaspoon salt in medium saucepan.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Sprinkle over the chopped shallot, season with salt and pepper, and drizzle over a spoonful or so of the vinaigrette; toss.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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50 comments

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  • I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.

  • These are delicious with the spices…but the puree needs to ferment overnight with fenugreek, the way dosa is made, to reduce antinutrients & make it easily digestible.

  • Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!

  • Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.

  • I don’t know why, but even plain lentils are extremely satisfying for me to eat. Just with some diced onions, salt, pepper and I’m happy to eat an entire bowl of lentils as my main meal. These 3 recipes look amazing though.

  • Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!

  • And if you don’t have pita or veggies hummus on apple slices! Seriously! One of my favourites. I was waiting for you to put capers on top, though…

  • Looks like you’re using an Ozeri fry pan. Just received one a couple of days ago. How do you like it? Have you done a review on it? Any tips for it?

  • Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!

  • Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!

  • It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?

  • Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��

  • And if you don’t have pita or veggies hummus on apple slices! Seriously! One of my favourites. I was waiting for you to put capers on top, though…

  • Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����

  • Just made the 1st recipe but put it on some fresh ciabatta toast with a hummus smear… omg so GOOD!! Thank you Nisha I’m so excited to start transitioning from vegetarian to vegan, and I’m eager to try the rest of your recipes since the first one I made was such a hit! ❤️����

  • I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)

  • It’s such a great idea, I love lentils so much, but now I’m going to love it even more that’s for sure. I have some split yellow peas at home right now, and I have never cooked anything with it yet, so why not starting with some hummus, right?

  • I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.

  • Thank you for these recipes. The creamy and savory lentils recipe sounds amazing…I have never seen anything like this before and can’t wait to try it!

  • Subscribing ASAP!!!!!! I love Indian food, but don’t know how to cook it so I’m looking forward to Indian recipes on your channel��

  • Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!!
    Will you please be so kind and tell me what pans are those you use?? Cheers!

  • Omg Nisha my dad does the same when my mom is explaining a recipe to me, he has to say the ingredients before she can hahahaha. So funny!

  • I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��

  • I NEED to make these recipes!���� I love that you dont have loud music in the background!
    ..and ofc I love that ypur parentes got to join us������

  • I love this! Who knew lentils could be so flavorful? I want to make all of these. And I absolutely loved you talking with your parents, they are so cute and your dad is really funny ��

  • Very impressive!
    You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..

    Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.

    Thanks…

  • Oh. My.God!! Your dad is amazing..and then your mom is so used to it, you can see it on her face. Hey, he has been paying attention, how many men can say that?!?!!
    Will you please be so kind and tell me what pans are those you use?? Cheers!

  • It was so funny to see your dad jump in. That gottie chef guy, he cooks nothing but meats, repulsive, especially for vegans like us.

  • YUM. I love the amount of spices used in these recipies! Makes regular/boring whole foods taste AMAZING. I would love to see more videos on how to make more whole foods taste delicious and learning to cook with more spices ��

  • Moms always know how to make it in their minds but can’t write it down on paper! I learned this when trying to get my mother to write down some of her recipes. Your parents too are cute! Does your dad supervise your moms cooking! Hahaha!!

  • Thank you for the video. Do you rinse the lentils first before you soak them? Do you know if this will cook okay on a non-stick pan without the oil?

  • I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling

  • Marinated Lentil Salad was great, fresh tasting and I have more for the week. Can’t wait to try the rest of the recipies. This was my first time making Lentils. Thanks for making these videos!

  • Is the syrup really needed? I am not a fan… don’t want to heat honey so there are not much choices for me…:/ does it still stick together without any of it? Thank you!

  • It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!

  • Hiya I bought an instant pot thanks to you�� made 3 things yesterday and I am thrilled. I was wondering whether you have uploaded videos on dhokla or idly. Or even the humble dudhi Curry.

  • It’s 100 degrees here and the marinated lentils were perfect. I loaded them with tarragon and a little parsley, champagne vinegar and lemon. Then nestled them into Romain spears. Absolutely perfect on a hot summer day. Satisfying and light. Thanks Nisha!!!

  • Love this video-your parents are lovely! I received your cookbook for Mother’s Day and the Dal (p. 109) was the first thing I made. OMG! It was so dang good! I am making the carrot butter today. Thanks for sharing great ideas and recipes!

  • I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.

  • I just made the creamy lentils! I used a lot of leeks (could only get 2 big ones together), had everything it called for, I made a few slight variations but it came out really good, esp with some basmati rice.

  • Omg Nisha my dad does the same when my mom is explaining a recipe to me, he has to say the ingredients before she can hahahaha. So funny!

  • I NEED to make these recipes!���� I love that you dont have loud music in the background!
    ..and ofc I love that ypur parentes got to join us������

  • I love dal! One of my very favorite foods. These recipes look so beautiful and delicious, it’s like I can already smell them. And your parents are adorable:)

  • Thanks for this vid. I hear lots of great things about lentils and that they are a staple food for weightloss and health. Re the variety of spices particularly those that are specific to Indian dishes, is their an online one stop for a nice variety…where one can find spices that you mention? Thanks again ��

  • Very impressive!
    You could give many more options to make them taste better. I like the comment that included walnuts. I’m using a one pot for split lentals and going strictly healthy, I added onion, garlic, some walnuts, can carrot and red pepper for some color. I did not saute before cooking but I like that option for taste for the unhealthy people..

    Keep making healthy food taste great. It’s up to the next gen of chefs to influence the masses.

    Thanks…

  • Looks like you’re using an Ozeri fry pan. Just received one a couple of days ago. How do you like it? Have you done a review on it? Any tips for it?

  • I made the herbed lentil salad to bring for lunch while I’m camping this weekend! It’s absolutely DELICIOUS. The spiced garlic oil is genius!!! I made everything according to Nisha’s recipe, but also added sliced castelvetrano olives, toasted pine nuts, and diced cucumber and bell pepper. Wonderful! So glad I made extra.

  • Thank you for these recipes. The creamy and savory lentils recipe sounds amazing…I have never seen anything like this before and can’t wait to try it!

  • Subscribing ASAP!!!!!! I love Indian food, but don’t know how to cook it so I’m looking forward to Indian recipes on your channel��

  • I like to dip the pancakes in my tea yes I am weird eat then plain but soaked in black tea or a drizzle with honey and cinnnamon on top quit tip if you add 1 cup of water instead of two they are thicker and resemble pancakes not wraps and are more filling