This lentil recipe is seriously delicious and tender. A great way to use dry lentils. Best of all, this lentil recipe is vegetarian, vegan, and packed with major nutrition. It transforms easily into an amazing lentil soup.18.6g Carbs, 2.8g Fat, 5.9g Protein
8cupswater *for soup after water absorbed add up to 4 additional cups of water one cup at a time if serving immediately and desire more liquid consistency to soup
Instructions
For Lentil Recipe
Heat 2 tablespoons of olive oil in stock pot.
Add finely chopped onions and garlic and sauté for 2 minutes on medium-high heat.
Add lentils, bay leaf, and pumpkin (or winter squash of choice) with 8 cups of water.
Bring to a boil.
Once boiling, reduce heat to halfway between medium and high heat and cover pot.
After cooking for 30 minutes, add a roughly chopped medium tomato. Add another 30 minutes to your timer. Do not put cover back on pot.
Add remaining seasonings (turmeric, cumin, paprika, ground red pepper, ground black pepper, and salt)
Mix well and allow to continue to cook for the remaining 30 minutes.
Let cool until all liquid is absorbed (about 30 minutes to 1 hour)
For Lentil Soup Recipe
Follow all above steps
After cooling and all liquid has been absorbed, if a more liquid-like consistency is desired, add up to 4 additional cups of water, one cup of water at a time.
Salt and pepper to taste.
For Baby Food
Follow instructions above for lentil recipe but do not add ground red pepper. If still too spicy, remove the ground black pepper from recipe also.
After cooling process as instructed above, puree and store in freezer using ice cube trays. After frozen in ice cube trays, place all cubes in a ziplocked bag to maximize flavor and shelf-life. *For Stage 2 and above only.
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