Red Lentils with Vegetables
A quick, tasty, and nourishing red lentil dish. Serve these lentils with vegetables freshly made and hot, generously topped with fresh herbs (parsley, dill, or cilantro). This recipe makes it easy to work more lentils into your diet—they're a wonderfully versatile ingredient that suits just about everyone.
Cooking method
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Step 1:
How do you make lentils with vegetables? Gather what you need: lentils, onion, carrots, bell pepper, herbs, and spices. You'll also want a little water (or broth), some fat (you can use vegetable oil instead of ghee), and salt.
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Step 2:
Peel the carrots and onion. Cut the onion into small pieces and grate the carrots on the coarse side of a grater.
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Step 3:
Heat the ghee in a skillet and warm the spices in it briefly to bloom them.
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Step 4:
Add the chopped onion and carrot and sauté lightly.
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Step 5:
Add the chopped bell pepper and cook until soft. At this point you can add other vegetables too—zucchini, for example, or peeled tomatoes.
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Step 6:
Add the lentils to the vegetables.
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Step 7:
Pour in the water and add salt. Bring to a boil, cover, and cook over low heat for 15 minutes. The lentils should turn soft and break apart easily. Green lentils will take longer.
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Step 8:
You can adjust the thickness by cooking off extra liquid or adding a little more. Stir freshly rinsed, chopped herbs into the finished dish.
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Step 9:
Stir and serve.
- Without a doubt, lentils with vegetables make a perfectly balanced everyday dish!
- Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds. For how to judge frying temperature and pick the best oil (and which ones to skip), read more here.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
- Keep in mind that how you cut the carrots affects the final result: grated carrots break down during cooking and blend evenly into the dish, while carrots cut into strips or cubes hold their shape.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Ghee - 892 kcal/100g
- Red lentils - 314 kcal/100g
