Type what you have

Ingredients

• ✓ yellow lentil
• beet
• vinegar
• vegetable oil
• onion
• carrot
• water
• cabbage
• potato
• salt
• pepper
• tomato paste
• sour cream
• dill

Instructions

1. 1 Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2. 2 Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. 3 Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4. 4 Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.

By Allrecipes Member

Ingredients

• ✓ yellow lentil
• white rice
• olive oil
• carrot
• celery
• onion
• coriander
• salt
• thyme
• rosemary
• black pepper
• chili powder
• water
• lemon

Instructions

1. 1 Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
5. 5 Stir in lemon juice. Taste and adjust seasonings. Serve.

By estezz

Ingredients

• ✓ yellow lentil
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• coriander seed
• coconut
• red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ yellow lentil
• water
• ground chicken
• onion
• green chile pepper
• ginger-garlic paste
• garam masala
• salt
• cilantro
• egg
• vegetable oil

Instructions

1. 1 Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
2. 2 Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
3. 3 Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
4. 4 Shape mixture into patties and dip into beaten eggs.
5. 5 Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

By Zainab Pervaiz

Ingredients

• ✓ yellow lentil
• water
• coconut oil
• cumin seed
• asafoetida powder
• tomato
• water
• coriander
• aleppo red pepper flakes
• turmeric
• spinach
• lemon
• salt
• garam masala

Instructions

1. 1 Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil, reduce heat, and cover. Simmer, splashing in more water if lentils get too dry, until softened, about 1 hour.
2. 2 Meanwhile, heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant, 1 to 2 minutes. Add asafoetida and cook until browned, about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water, scraping any browned bits off the bottom. Add coriander, Aleppo pepper, and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach, cover, and cook until bright green, about 5 minutes.
3. 3 Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice, sea salt, and garam masala. Simmer until desired consistency is reached, 5 to 10 minutes more.

By SunnyCrab2326

Ingredients

• ✓ yellow lentil
• red lentil
• mung bean
• water
• salt
• turmeric
• ghee
• cumin seed
• onion
• green chile pepper
• ginger
• cilantro
• cayenne pepper
• lemon juice

Instructions

1. 1 Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2. 2 Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3. 3 Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

By rbexx34