Pantry Recipes: Lentils, 4 ways.
Pantry Recipes: Lentils, 4 ways. is a medium Indian recipe that serves 4. 400 calories per serving. Recipe by Ethan Chlebowski on YouTube.
Prep: 45 min | Cook: 60 min | Total: 2 hrs
Cost: $34.79 total, $8.70 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free (without bread), Can be made Vegan by omitting butter, cheese and yogurt
Allergens: Dairy, Egg, Tree nuts (tahini), Gluten (if served with bread)
Ingredient Substitutions
- Instead of Red Lentils (Masoor): Brown lentils, Green lentils
- Instead of Red Lentils (Masoor): Brown lentils, Green lentils
- Instead of Red Lentils (Masoor): Brown lentils, Green lentils
- Instead of Ground Turmeric: Curry powder
- Instead of Vegetable Oil (high‑heat): Canola oil, Ghee
- Instead of Cumin Seeds: Ground cumin
- Instead of Dried Red Chilies: Chili flakes
- Instead of Onion: Shallots
- Instead of Crushed Tomatoes: Fresh diced tomatoes
- Instead of Garlic Head: Garlic powder
- Instead of Olive Oil: Canola oil
- Instead of Tahini: Almond butter
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Parsley: Cilantro
- Instead of Butter: Ghee
- Instead of Carrot: Celery
- Instead of Fresh Thyme Sprigs: Dried thyme
- Instead of Vegetable Stock: Chicken stock, Water
- Instead of Pecorino Romano: Parmesan
- Instead of Plain Yogurt: Greek yogurt
- Instead of Cilantro: Parsley
Equipment Needed
- Saucepan
- Frying Pan
- Oven
- Aluminum Foil
- Food Processor
- Mixing Bowl
- Chef’s Knife
- Cutting Board
- Spatula
- Immersion Blender (optional)
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Temper spices for Dal Tadka
- Roast garlic for hummus
- Cook pilaf lentils until tender but not mushy
- Simmer soup until lentils break down
- Blend hummus to smooth consistency
Chef Tips from the Video
- Toast cumin seeds until fragrant for a deeper flavor in the dal tempering.
- Roast garlic with the skin on; it stays moist and easier to peel.
- Finish the soup with a cold yogurt swirl to add a bright contrast to the warm spices.
Troubleshooting
Lentils become mushy in the pilaf
Use brown or green lentils instead of red, or reduce cooking time by 5 minutes.
Spices burn during tempering
Keep the heat medium‑high, not high, and stir continuously; add a splash of oil if needed.
Hummus is too thick
Add additional olive oil or a splash of water while blending until the desired consistency is reached.
Storage
Refrigerator: Store each dish in airtight containers for up to 4 days.
Freezer: Hummus and soup freeze well for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Dal Tadka can sit at room temperature for up to 2 hours, but refrigerate thereafter.
Make-Ahead Tips
- Cook all lentils ahead of time and store them in the fridge; they reheat quickly.
- Roasted garlic hummus keeps its flavor for up to 3 days; stir before serving.
- The yogurt sauce can be prepared a day in advance and refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Dal Tadka in Indian cuisine?
Dal Tadka is a classic North Indian comfort food where cooked lentils are finished with a hot oil tempering (tadka) of spices, creating a fragrant, flavorful dish that is a staple at everyday meals and festive gatherings alike.
What are the traditional regional variations of lentil pilaf in Indian cuisine?
In South India, lentil pilaf (known as sambar rice) often includes mustard seeds and curry leaves, while in the North, it may feature whole spices like bay leaf and thyme as shown, and sometimes nuts or raisins for texture.
How is roasted garlic lentil hummus traditionally served in Middle Eastern cuisine?
Although traditionally made with chickpeas, lentil hummus is served similarly—spread on flatbread, drizzled with olive oil, sprinkled with paprika and fresh herbs, and enjoyed as an appetizer or snack.
What occasions or celebrations is spiced red lentil soup traditionally associated with in Indian culture?
Red lentil soup (dal soup) is often prepared during winter months, religious fasts, and as a soothing dish for sick family members because of its easy digestibility and warming spices.
What makes these four lentil dishes special or unique in Indian‑inspired cuisine?
Each dish showcases a different technique—simple simmered dal, roasted‑garlic hummus, pilaf‑style sautéed lentils, and a blended soup—demonstrating the versatility of lentils as a protein source in Indian cooking.
What are the most common mistakes to avoid when making Dal Tadka?
Common errors include over‑cooking the lentils so they turn mushy, burning the cumin seeds or chilies in the tempering, and forgetting to add salt at the end, which can leave the dal bland.
Why does this recipe use a tempering (tadka) technique for Dal Tadka instead of adding spices directly to the pot?
Tempering releases the essential oils of whole spices like cumin and chilies, creating a fragrant burst of flavor that infuses the dal more intensely than dry‑spice addition alone.
Can I make the roasted garlic lentil hummus ahead of time and how should I store it?
Yes, blend the hummus after the garlic is roasted, then store it in an airtight container in the refrigerator for up to 3 days; stir before serving and add a fresh drizzle of olive oil if needed.
What texture and appearance should I look for when making the lentil pilaf?
The lentils should be tender yet retain their shape, the vegetables fully softened, and the final dish should be fluffy with a slight sheen from the butter and stock, not soggy.
How do I know when the spiced red lentil soup is done cooking?
The soup is ready when the lentils have broken down, creating a smooth, thick consistency, and the flavors have melded—taste for seasoning and adjust salt or lemon juice as needed.
What does the YouTube channel Ethan Chlebowski specialize in?
The YouTube channel Ethan Chlebowski specializes in practical pantry‑raid recipes that transform everyday pantry staples like lentils into flavorful, home‑cooked meals with minimal fuss and equipment.
How does the YouTube channel Ethan Chlebowski's approach to Indian‑inspired cooking differ from other Indian cooking channels?
Ethan Chlebowski focuses on flexibility—encouraging viewers to use whatever ingredients they have on hand, substitute beans for lentils, and simplify traditional techniques, whereas many Indian channels stick closely to authentic ingredient lists and elaborate preparations.
Last updated: August 24, 2026
