3 easy ways to cook lentils you will love

These three dishes will change the way you look at lentils: ✔️Quick & easy ✔️Delicious ✔️Insanely cheap

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Key moments:
00:00 Why everyone needs lentils
00:28 Creamy Red Lentil Curry
02:38 Italian Lentil Soup
04:43 Mediterranean Lentil Salad
07:04 Tasting blooper 😜

*RECIPES:*
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*Creamy Curried Lentils*
(serves 6 with addition of rice)
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1 onion, diced
1 garlic clove, minced
1.5 in. piece of ginger, minced
1 tsp each: turmeric, cumin, ground coriander, salt and curry powder
2 cups of rinsed red lentils
1 14.5-ounce can of diced tomatoes
4 cups broth (chicken or vegetable)

In roughly 2 TBSP of vegetable oil, saute onion until soft.
Add garlic, ginger and spices. Stir for 1-2 minutes.
Add lentils and stir to coat with spices.
Add diced tomatoes and broth. Bring stew to a boil and then turn down to a simmer. Cover and cook for roughly 30 min, until the lentils are tender and creamy.
Optional: with a potato masher, break up the largest bits of diced tomato. Serve with rice and naan, yogurt on the side.

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*Italian Lentil Soup*
(serves 4-6)
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1 onion, diced
3 small carrots, diced
1 garlic clove, minced
½ tsp each: rosemary, thyme, salt plus cracked pepper to taste
1 Bay leaf
2 heaping TBSP tomato paste
1.5 cups of rinsed brown lentils
5 cups broth (chicken or vegetable)
Optional: chopped baby spinach or chard (stalks removed)

In 2 TBSP of extra virgin olive oil, saute onion and carrot and softened.
Add garlic, seasonings and tomato paste.
Add lentils and stir to coat.
Add broth and bring to a boil, then turn down to a simmer and cover. Cook until lentils are soft. Add water or extra broth as necessary if you find your lentils are very thirsty and suck up too much broth. Five minutes before serving, add greens so that they wilt but don’t turn mushy.

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*Mediterranean Lentil Salad*
(serves 6)
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2 cups rinsed puy lentils (alternative: French lentils or black beluga)
½ cup extra virgin olive oil
2 tsps dijon mustard
Juice of 1 lemon
1 garlic clove, grated
1 tsp salt plus cracked pepper to taste
1 bunch parsley, chopped
2 cups cherry tomatoes, halved
3 oz pitted kalamata olives
4-6 oz crumbled feta
Optional: other delicious additions include fresh mint and chopped cucumber

Fill a medium saucepan with salted water, bring to a boil and add the lentils. Simmer until the lentils are tender but not mushy. Approx 20-30 min.
Meanwhile, make the dressing: whisk olive oil, mustard, lemon, garlic, salt and pepper.
Drain the cooked lentils and mix them with the dressing while the lentils are still warm.
When the lentils are room temperature, toss with parsley, tomatoes, olives and cheese.

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