Pantry Recipes: Lentils, 4 ways.

Ingredients

• 170 g Red Lentils (Masoor) (for Dal Tadka and soup)
• 170 g Red Lentils (Masoor) (for hummus)
• 170 g Red Lentils (Masoor) (for pilaf)
• 500 ml Water (for each lentil batch)
• 2 g Ground Turmeric (adds color and earthiness to dal)
• 30 g Vegetable Oil (high‑heat) (for tempering spices)
• 4 g Cumin Seeds (tempering aromatics)
• 5 g Dried Red Chilies (adjust heat level)
• 200 g Onion (half a large onion, sliced into half‑moons)
• 120 g Crushed Tomatoes (about ½ cup)
• to taste Salt (season at the end of each dish)
• 1 Garlic Head (top of head roasted for hummus)
• 30 ml Olive Oil (for roasting garlic and soup base)
• 30 g Tahini (adds creaminess to hummus)
• 15 ml Lemon Juice (fresh, for hummus and soup garnish)
• 4 g Ground Cumin (for hummus) (flavor boost)
• 10 g Fresh Parsley (garnish for hummus)
• 15 g Butter (for pilaf finish)
• 100 g Carrot (half a medium carrot, diced small)
• 1 Bay Leaf (aromatic for pilaf)
• 2 Fresh Thyme Sprigs (for pilaf)
• 500 ml Vegetable Stock (or any stock you have)
• 10 g Pecorino Romano (shaved for pilaf garnish)
• 30 g Plain Yogurt (for soup topping)
• 10 g Cilantro (minced for yogurt sauce)
• 1 tsp Lemon Zest (from half a lemon, thin strips)
• 4 g Ground Coriander (for soup)
• 4 g Ground Cumin (for soup) (for soup)
• 2 g Ground Ginger (for soup)
• pinch Cayenne Pepper (optional heat for soup)
• 30 g Red Bell Pepper (optional garnish for soup)
• 1 Cured Egg Yolk (optional shaving for soup garnish)

Instructions

1. Rinse Lentils

   Place each batch of lentils in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Cook Dal Tadka Lentils

   In a saucepan combine 170 g red lentils, 500 ml water and 2 g ground turmeric. Bring to a boil over medium heat, then cover and reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

3. Temper Spices for Dal

   Heat 30 g vegetable oil in a skillet over medium‑high heat. Add 4 g cumin seeds, fry 20‑30 seconds, then add dried red chilies for 10 seconds, followed by the sliced onions. Sauté until onions turn light brown, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

4. Finish Dal Tadka

   Stir in ½ cup crushed tomatoes, cook 20 seconds, then pour the tempered mixture into the simmering lentils. Add salt to taste and give a final stir.

   Time: PT3M

   Temperature: Medium heat

5. Prepare Garlic for Hummus

   Trim the top off a whole garlic head, drizzle with olive oil, sprinkle with salt and pepper, wrap tightly in aluminum foil.

   Time: PT5M

6. Roast Garlic

   Place the foil‑wrapped garlic on a baking sheet and roast in a pre‑heated 400°F oven for 35 minutes until soft and caramelized.

   Time: PT35M

   Temperature: 400°F

7. Cook Lentils for Hummus

   In a saucepan combine 170 g red lentils, 500 ml water and a pinch of salt. Bring to a boil, then cover and simmer 10‑15 minutes until tender.

   Time: PT5M

   Temperature: Medium heat

8. Blend Hummus

   In a food processor combine the cooked lentils, cooled roasted garlic, 2 Tbsp tahini, 1 Tbsp lemon juice, 4 g ground cumin and a drizzle of olive oil. Pulse, then blend until smooth, adding more oil to reach desired consistency. Season with salt and extra lemon juice if needed.

   Time: PT5M

9. Prepare Pilaf Aromatics

   Dice half an onion and half a carrot into very small cubes. Melt 15 g butter in a shallow saucepan over medium heat, add the diced vegetables with a pinch of salt, and sauté until translucent, about 6‑8 minutes.

   Time: PT5M

   Temperature: Medium heat

10. Cook Pilaf Lentils

    Add 170 g red lentils to the sautéed vegetables, stir for 2‑3 minutes to coat. Add a bay leaf, two thyme sprigs, and 500 ml stock. Bring to a simmer, cover, and cook 15 minutes until lentils are tender but not mushy.

    Time: PT15M

    Temperature: Medium heat

11. Finish Pilaf

    Remove the bay leaf and thyme, stir in a pat of butter, season with salt and pepper, and fold in fresh parsley. Fluff with a fork and top with shaved Pecorino Romano.

    Time: PT5M

12. Prepare Soup Base

    Thinly slice half an onion and two garlic cloves. In a pot, heat olive oil over medium heat, add the onion and garlic, and sauté 7 minutes until the onion starts to brown. Stir in 4 g ground coriander, 4 g ground cumin, 2 g ground ginger and a pinch of cayenne; cook 1 minute.

    Time: PT10M

    Temperature: Medium heat

13. Simmer Soup

    Add 170 g red lentils, 750 ml water and the lemon‑zest strips. Bring to a boil, then cover and simmer 10‑15 minutes until the lentils break down and the soup is smooth.

    Time: PT15M

    Temperature: Medium heat

14. Blend Soup (Optional)

    Use an immersion blender or transfer to a stand blender and puree until creamy. Return to pot and adjust seasoning with salt.

    Time: PT5M

15. Make Yogurt Sauce

    In a small bowl whisk together plain yogurt, minced cilantro, juice of half a lemon and a pinch of salt until smooth.

    Time: PT5M

16. Plate and Garnish

    Ladle soup into bowls, swirl in a dollop of yogurt sauce, sprinkle with sliced red bell pepper, shaved cured egg yolk, and a drizzle of olive oil. Serve the other three dishes in separate bowls or plates as desired.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

50 g

Fat

12 g

Fiber

12 g