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Ingredients:
- Lentils (16 oz. pkg.)
- Carrots, peeled and diced (1 lb.)
- Tomatoes, diced (2 lg.)
- Onion, diced (1 med.)
- Olive Oil (2 tbsp.)
- Vegetable Stock (5 cups)
- Garlic, minced (1 tsp.)
- Salt (1 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Saute Onion in Olive Oil
- Add Carrots
- Add Stock, Lentils, and Tomatoes
- Bring to a boil
- Add Black Pepper and simmer covered until Lentils are cooked.
Ingredients:
- Potatoes, peeled, diced and baked (1.5 lbs.)
- Tomatoes, diced (2 lg.)
- Onions, (sliced, 2 small)
- Chickpeas, rinsed and drained (3 cans)
- Canola Oil (2 tbsp.)
- Turmeric (.5 tsp.)
- Mustard Speeds (1 tsp.)
- Ginger (.5 inches)
- Garam Masala (1 tsp.)
- Coriander Powder (.5 tsp.)
- Cumin (.5 tsp.)
- Coconut (.5 tbsp.)
- Salt (1 tsp.)
Directions:
- Heat oil and add mustard seeds when hot.
- Add Onion, Ginger, Turmeric, and Salt. Saute.
- Add Tomatoes and Coconut and bring to a boil.
- Add Potatoes and Chickpeas and simmer for 20 minutes.
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Ingredients:
- White Rice (1 cup)
- Urad Dhal (.67 cups)
- Salt (1 tsp.)
- Fenugreek (.5 tsp.)
Directions:
- Rinse Rice and Dahl, cover with water and soak for 12 hours.
- Blend in blender until grit free s possible.
- Stir in Salt and Fenugreek.
- Cover and put in warm place for 1-2 days to allow it to rise and ferment. It should increase in volume to 150% .
- Spoon onto hot, oiled griddle and spread into a thin circle. Drip Oil on the edges for crispy edges.
- Flip when the underside is cooked. It should be golden brown when finished.
- Batter can be refrigerated for up to 2 weeks.
Ingredients:
- Urad Dhal, whole (.67 cups)
- Kidney Beans, rinsed (2 15.5 oz cans)
- Tomato Paste (6 oz.)
- Cream (.5 cups)
- Salt (2 tsp.)
- Ground Red Pepper (1 tsp.)
- Butter (3 tbsp.)
- Ginger Paste (3.5 tsp.)
- Garlic Paste (3.5 tsp.)
Directions:
- Soak Urad Dahl for 30 minutes.
- Put Dhal and Salt in one level. Put Kidney Beans, garlic and Ginger in a separate level.
- Cook under pressure for 18 minutes.
- Add 1.5 cups water, Ground Red Pepper. Stir and cook everything for 45 minutes.
- Add cream and cook for 10 minutes.
Ingredients:
- Yellow onion (diced)
- Carrots, peeled and diced (2)
- Spinach, thawed (10 oz.)
- Lentils (16 oz. pkg.)
- Garlic (2 cloves)
- Fire Roasted Tomatoes (2 cans)
- Olive Oil (.25 cups)
- Salt (2 tsp.)
- Vegetable Stock (6 cups)
- Paprika (1 tbsp.)
- Oregano (1 tbsp.)
Directions:
- Instant Pot, Saute Onion and Garlic in Olive Oil.
- Add Carrot, Lentils, Tomatoes, Stock, Salt, Paprika and Oregano.
- Cook under high pressure for 10 minutes.
- Release the pressure.
- Stir in Spinach.
Ingredients:
- Lentils, dried (1 cup)
- Brown Rice (1 cup)
- Red Bell Pepper, diced (1)
- Green Bell Pepper, diced (1)
- Scallions, sliced (8 oz pkg.)
- Carrots (2 lg.)
- Celery (2 ribs)
- White Vinegar (.5 cups)
- Olive Oil (2 tbsp. + 2 tbsp.) cups)
- Salt (1 tsp. +.5 tsp.)
- Garlic, minced (1 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Cook Brown Rice.
- Cook Lentils, 3 cups water, and 1 tsp. Salt. Until al-dente, 10-15 minutes.
- Drain Lentils and add 2 tbsp. Olive Oil.
- Mix Rice and Lentils.
- Add Bell Peppers, Scallions, Carrot, and Celery, then mix.
- In a mortar, Crush Garlic and .5 tsp Salt and mix in Vinegar.
- Add 2 tbsp Olive Oil and Black Pepper.
- Pour over salad.
Ingredients:
- Urad Dhal (1 cup)
- Chana Dhal (1 cup)
- Toor Dhal (1 cup)
- Rice (2 cups)
- Veggies, like Carrot or Onion, finely chopped or grated (0-3 Cups)
Directions:
- Mix Dhals and Rice in large bowl.
- Add enough water to cover plus .5 inches and soak for 4 hours.
- Grind in Blender or food processor until consistency of thick batter.
- Mix in Veggies.
- Make on Griddle like pancakes.
Ingredients:
- Split Peas (16 oz pkg.)
- Carrots, sliced (1 lb.)
- Onion, large (diced)
- Potatoes, peeled and cubed (3 medium)
- Dill, freshly chopped (.25 cups)
- Bay Leaf (1)
- Parsley, dried (1 tbsp.)
- Thyme (1 tsp.)
- Salt (2 tsp.)
- Black Pepper (.5 tsp.)
Directions:
- Put all ingredients and 8 cups water into Instant Pot.
- Cook under pressure for 20 minutes.
Ingredients:
- Red Onion, Sliced (4 or more lg.)
- Lentils, brown or green (2 cups)
- Brown Rice (2 cups)
- Olive oil (.5 cups)
- Salt (2 or more tsp.)
- Lemon Juice (1 tbsp.)
- Mint, dried (.25 tsp.)
Directions:
- Cook Lentils, Rice and 6 cups water in Instant Pot under pressure for 10 minutes.
- Separately, saute Red Onions in Olive oil until caramelized, ~30 minutes.
- Mix
- Optional: serve with Yogurt
Ingredients:
- Potatoes, peeled and cubed (3 lbs.)
- Frozen Mixed Veggies (24-32 oz.)
- Brown or Green Lentils (16 oz.)
- Onion, diced (sm.)
- Butter (4 tbsp.)
- Canola Oil (2 tbsp.)
- Garlic Salt (1 tsp.)
- Vegetable Stock (4 cups)
- Thyme, dried ( 2 tsp.)
- Salt (1 tsp.)
- Black Pepper (1 tsp.)
Directions:
- In Instant Pot, cook Lentils in Stock in Instant Pot under pressure for 15 minutes.
- In 3-4 qt pot, Saute Onions in Oil.
- Add Vegetables, Thyme, Salt and Pepper, along with enough water to keep from burning. Cook covered until cooked.
- In third pot, Boil potatoes in covered pot until soft.
- Drain Potatoes. Then add Butter and Garlic Salt (if too dry add some warm milk). Mash potatoes.
- Mix Lentils and Vegetables and put in a 9 x 13 baking dish.
- Layer Mashed potatoes on top, leaving space in center to vent.
- Bake at 350 degree for 40 to 60 minutes, turning half-way.
- Remove from oven when tops of mashed potatoes start to brown.