Lentils with Onions and Garlic
Simple & Flavorful: Lentils with Onions and Garlic
Looking for a hearty, healthy, and incredibly easy side dish or vegetarian main course? Look no further than our recipe for Lentils with Onions and Garlic! This dish is a staple in many cultures, and for good reason. It’s packed with protein, fiber, and flavor, and it comes together with minimal effort.
We’ve streamlined the process to make it perfect for a weeknight meal, but the depth of flavor will make it feel like you’ve been simmering it all day. The beauty of this recipe lies in its simplicity – just a few key ingredients transformed into something truly delicious.
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep and cooking time.
- Healthy & Nutritious: Lentils are a powerhouse of nutrients.
- Versatile: Serve as a side, a main course, or even an appetizer.
- Budget-Friendly: Lentils are an inexpensive protein source.
- Flavorful: The combination of onions, garlic, and cumin creates a wonderfully aromatic dish.
Tips for Success:
- Sorting and Rinsing: Don’t skip sorting and rinsing your lentils! This removes any debris and ensures a cleaner-tasting dish.
- Cumin Seeds: Browning the cumin seeds really unlocks their flavor. Watch them carefully, as they can burn quickly.
- Water Level: Keep an eye on the water level during cooking. You may need to add more if the lentils are absorbing it too quickly.
- Salting at the End: As the recipe notes, salting at the end helps the lentils retain their beautiful color.
Serving Suggestions:
- Serve alongside grilled vegetables or a fresh salad for a complete meal.
- Top with a dollop of yogurt or a sprinkle of fresh herbs like parsley or cilantro.
- Enjoy as a warm and comforting appetizer with crusty bread.
Frequently Asked Questions
Q: What type of lentils should I use?
A: Brown or green lentils work best in this recipe. Red lentils will cook down too much and become mushy.
Q: Can I use powdered cumin instead of seeds?
A: Yes, you can! Add the powdered cumin towards the end of the cooking time, about 5-10 minutes before finishing.
Q: Can I make this in a slow cooker?
A: Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Q: Can I freeze leftovers?
A: Yes, leftovers can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Is this recipe gluten-free and vegan?
A: Yes, this recipe is naturally gluten-free and vegan!
Lentils with Onions and Garlic
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons whole cumin seeds Can substitute powdered cumin, add at the end.
- 6 cloves garlic
- 2-3 onions peeled
- 2 cups brown lentils sorted and rinsed
- 4 cups water
- to taste salt
Instructions
- Place garlic in the food processor and chop till fine. Add the onions and chop once again. You can do it by hand too. It doesn’t matter if the pieces are sliced rather than chopped.
- Heat the oil in a large pot and brown the cumin seeds for a few minutes, stirring every minute or so.
- Add onions and garlic to the cumin seed and saute for five or ten minutes, until soft.
- Add lentils and water. Heat until boiling, then lower the heat and cook for 60 minutes. You may need to add extra water. If using a pressure cooker cook for 20 minutes.
- When the lentils are soft, add salt and serve. Salting at the end helps the lentils retain their color.
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