How to Prepare
Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1 inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 min. Uncover, stir in salt, then add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 min. until lentils are just cooked through (creamy, not floury in the center, but not mushy either).

Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

Kuku, this delicious tangy chicken stew, comes from Kenya. The amount of lemon juice can be reduced if you would prefer a less sharp sauce.

Yield: Serves 4 to 6

Ingredients
6 chicken thighs or pieces
3/4 teaspoon ground ginger
2 ounces mung beans
4 tablespoons corn oil
2 onions, finely chopped
2 garlic cloves, crushed
5 tomatoes, peeled and chopped
1 green chili, seeded and finely chopped
2 tablespoons lemon juice
1 1/4 cups coconut milk
1 1/4 cups water
1 tablespoon chopped fresh coriander
salt and freshly ground black pepper

How to Make
1. Season the chicken pieces with the Ginger and a little salt and pepper and set aside in a cool place to marinate. Meanwhile, boil the mung beans and plenty of water for 35 min. until soft, then mash well.
2. Heat oil in a large saucepan over moderate heat and Fry the chicken pieces, in batches if necessary, until evenly browned. Transfer to a plate and set aside, reserving the oil and chicken juices in the pan.
3. In the same pan, Friday onions and garlic for 5 min., then add the tomatoes and chili and cook for further 1 to 2 min., stirring well.
4. Add the mashed mung beans, lemon juice and coconut milk to the pan. Simmer for 5 min., then add the chicken pieces and a little water of the sauce to thick. Stir in the coriander and simmer for another 35 min. until the chicken is cooked through. Serve with a green vegetable and Rice or chapatis.

Incoming search terms:

• lintles

Yield:  15 cups.

• 1 lb dried lentils
• 1 1/2 lbs smoked ham hocks
• 4 cups beef broth
• 4 cups water
• One 28 oz can crushed tomatoes
• One 8 oz can tomato sauce
• 1/2 small cabbage, chopped
• 4 celery rubs, sliced
• 2 large onions, chopped
• 2 carrots, sliced
• 1/2 cups chopped fresh parsley
• 2 bay leaves
• 2 tsp salt
• 1 Tsp dried basil
• 1/2 Tsp pepper

Combine all ingredients in dutch oven;  stir well.  bring to a boil;  cover, reduce heat to medium-low, and simmer 3 hours, stirring occasionally.  Remove ham hocks;  cool.  Remove meat from bones, discarding bones and any fat.  Cut meat into bite-sized pieces and stir into soup.  Cook over medium-high heat until soup is thoroughly heated.  discard bay leaves and serve very warm.

Ingredients
5 1/2 cups to 6 cups of canned veggie / chicken broth
1 pound butternut squash (peel it, seed it then chop it)
1 cup of chopped onions
1 cup of lentils
1 ripe tomato (preferably jersey tomatoes) (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
1/4 cup of dry white wine – pinot would be nice
2 tablespoons of fresh lemon juice
1 tablespoon of curry powder
1 large garlic clove (minced)
1 bay leaf

Directions
Start by combining all the broth and remaining ingredients in a large saucepan. Simmer the veggies and lentils until they are tender. Make sure you stir occasionally for about 45 minutes. If it seems to get thick, thin the soup with additional broth if necessary. Some people like their soup thick and some like it thin. Season with sea salt and fresh ground pepper. Done!

Yield: 4 to 6 servings capitalize that
Preparation Time: 25 Min.
cooking time: 20 min. capitalize that

Ingredients
half pound of lentils, picked over, washed, and drained
2 cups of water.
Two large onions, peeled and finely chopped
three small fresh green chili peppers, seeded and finely chopped.
Half teaspoon of ground turmeric
1 teaspoon of salt.
3 tablespoons of vegetable oil
two garlic cloves, smashed, peeled, and chopped
1 cup of coarsely shredded white cabbage.
Six string beans, inns remove, sliced on the diagonal into 2 inch lengths
half pound of spinach, washed and drained, stems discarded, and the leaves, torn into large pieces.
Half pound of mustard greens, washed and drained, stems discarded, and the leaves, torn into small pieces
1 cup of broccoli flowerets, divided into small bite-sized pieces.
1 cup of okra, stems removed, cut in half crosswise
3 tablespoons of dried unsweetened flaked coconut
1 teaspoon of ground cumin
1 teaspoon of salt.
Half cup of thick coconut milk.
Three hard-boiled eggs, peeled and halved crosswise
juice of one lemon

How to Make.

But the lentils and water in a medium-size saucepan, together with half the chopped onion, half the green chili pepper, and all the turmeric, and a teaspoon of salt. Bring to a boil over medium-high heat, reduce the heat, and simmer uncovered until the lentils are tender but not mushy.

Meanwhile put a wok over high heat, and squirrel in the oil. Fry the garlic, the remaining chopped onion, and green chili peppers until the garlic is darkened slightly; then add all the vegetables and stir and toss them until they’re wilted and have reduced and bowl. Add the coconut, cumin, and salt and stir-fries for 1 min..

Pour in the coconut milk, cover the walk, reduce the heat to low, and simmer for 2 min..

Uncover, stir in the lentil mixture, add the eggs and cook, stirring gently, until the eggs are warmed through.

Sprinkle with lemon juice, stir once more, and then transfer everything to a warmed serving bowl. Serve, accompanied by rice.

Cook’s Notepad: this dish makes great leftovers. I defy you to keep it in your refrigerator. If you have a family. I even caught my son using it for a sandwich filling. (The lentils thicken and solidify when cold.)
The vegetables in this instance are all green or, what. My old man, he would call a “greeny-yallery” dish. You can make this with other options from the vegetable world. Try zucchini, squash, KL, cucumber, chayote, cauliflower, and Chinese immature snow peas. These are all good ideas.

Incoming search terms:

• green vegetable mallung recipe

Serves 6-8 people

Ingredients
3/4 cup lentils
1/2 cup brown rice
3 cups broth (chicken or vegetable)
1 cup grated cheddar cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder (use less if you aren’t a garlic fan)

Cooking Procedure
1. Preheat the oven to 300 degrees Fahrenheit / 177 degrees Celsius
2. Mix all the ingredients except for the cheese in a baking dish
3. Cover the baking dish with foil, and bake for 1 hour and 10 minutes.
4. Remove the foil, add the cheddar cheese, and bake the casserole for another 20 minutes.

Serve.

Incoming search terms:

• lentil casserole
• lentils
• Sri lankan lentil casserole