Add a splash of water if the pan gets dry. Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes. Remove the bay leaves and stir in ...

Lentils add a flavorful boost of protein to many dishes - but there are several types to choose from. Here's the difference ...

Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2–3 minutes. Add the remaining ingredients, including black pepper to taste, and bring to the boil ...

While there are many ways to make lentil soup ... dried basil, and red chile flakes. Preheat oven to 400 F. Spread tomatoes ...

When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch ...

Add the onions, garlic and peppers and cook for 5 minutes, until gently softened. Add the lentils, tomatoes, stock, chutney and seasoning. Cover and simmer for 40-60 minutes until the lentils are ...

Red lentils are slightly nuttier and sweeter than ... Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring ...

It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.

3. Add the red lentils and cook for 5 minutes, then add the stock, tomato purée, passata, harissa and sugar. Bring to a simmer, then cook gently, stirring often, for 20 –30 minutes until the ...

This dish is good for digestion, heart health, and weight management. The recipe includes red lentils, tomatoes, onions, garlic, and a blend of Indian spices. It can be served with rice or naan.