Instant Pot Dal

Ingredients:

• 2 Tbsp coconut oil and/or ghee
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp garam masala
• ¼ tsp mustard seeds
• 1½ cups of dried brown or red lentils
• 3 cups water
• ½ tsp salt
• 1 can of diced tomatoes
• ¼ cup fresh cilantro, chopped + extra for garnish

Directions:

1. On you instant pot, press the 'Sauté' button, add heat the oil.
2. Add onion and cook until translucent.
3. Stir in garlic, ginger, cumin, turmeric, curry powder, garam masala, and mustard seeds and cook for another minute until fragrant.
4. Hit the 'Cancel' button and add lentils, water, salt, canned tomatoes and mix to combine.
5. Cover with the lid, and close the pressure valve. Press the 'Pressure Cookl' button and set the cooking time to 10 minutes.
6. After the timer sounds, wait 10 mins before opening the pressure valve.
7. Mix the lentil mixture and add the chopped cilantro.

Turkish Red Lentil Soup

Ingredients:

• 1/4 cup butter (salted is fine) 
• 2 onions, finely chopped 
• 1 teaspoon paprika 
• 1 cup red lentils 
• 1/2 cup fine bulger (can substitute with quinoa)
• 2 tablespoons tomato paste
•  8 cups vegetable stock or chicken stock
• 1/8 teaspoon cayenne pepper 
• 1 tablespoon dried mint leaves 
• 4 slices lemon  
• Salt to taste

Directions:

1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Indian Lentil Daal

Lowly lentils never tasted so good. These are super flavorful,  healthy, and make excellent left-overs.
 
Ingredients:

• 1 pound dried green or brown lentils, rinsed and picked over
• Lamb chops, about a 1/2 lbs
• 1 pound fresh Roma tomatoes, chopped
• 2 inches fresh ginger, peeled and minced or grated
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• ¼ cup grapeseed or peanut oil (or substitute olive oil)
• ¼ cup (½ stick) butter
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 4 whole cloves
• 2 medium yellow onions, chopped
• ½ teaspoon ground cayenne pepper
• 1 bunch cilantro, roughly chopped, thick stems discarded
• Salt and black pepper
• Juice of 1 lemon (or lime)

Directions:

1. Soak the lentils overnight
2. Put the lentils, half the tomatoes, ginger, garlic, coriander, and turmeric in a large pot; add enough water to cover by 1½  inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender.
3. Heat cast-iron skillet to medium high. Season lamb chops with salt and pepper.
4. Sear lamb chops for 2 minutes per side, remove from heat and let rest.
5. Cube lamb, removing any gristle or inedible parts and add to lentil pot. 
6. Continue cooking the lentils while you put the oil and butter in a medium saucepan over medium heat. When the butter melts, add the cumin seeds, cinnamon stick, and cloves, and cook, shaking the pan occasionally, for 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the cayenne and 1 cup water; bring to a boil over medium-high heat and simmer for 1 minute, then turn off the heat.
7. Stir the onion mixture into the lentils along with the remaining tomatoes and the cilantro. Season liberally with salt and pepper. Simmer for 5 minutes, then turn off the heat and stir in the lemon juice. Taste and adjust the seasoning, and serve hot or warm over basmati rice, if desired. 
8. Eat over basmati rice or naan

Lentil Soup

Yes, it looks like mud but it tastes oh so good.

This lentil soup isn't spicy-hot; I'd categorize it as spicy-flavorful. If you're worried that it will be too hot for you, you can always cut the cayenne in half. But I think you'll miss the flavor. As made, I got eight servings of soup from this recipe.

Ingredients:

• 16 ounces lentils
• 2 carrots, peeled and coarsely diced
• 2 celery stalks, coarsely diced
• 8 cups water or stock or a mixture
• 2 T olive oil
• 1 medium onion, diced
• 2 cloves garlic, put through a press or otherwise mashed
• 1 16-ounce can chopped tomatoes
• ½ C minced cilantro leaves
• ½ t cayenne
• 1 t ground cumin

Directions:

1. In a large stock pot, combine the lentils, carrots, celery, and water or stock. Bring to the boil, then reduce the heat to low.
2. Cover and cook until the lentils are done, stirring occasionally. My lentils take about 20 minutes.
3. Meanwhile, heat the olive oil over medium heat in a small skillet and sauté the onions and garlic until soft.
4. Add the cayenne and cumin and stir well. Cook for about a minute.
5. Add the tomatoes (including the juice) to the skillet, and cook for a few minutes.
6. When the lentils are done, add the mixture from the skillet to the large stock pot and stir well.
7. Use an immersion blender to puree the soup. We prefer a fairly smooth texture; if you like your soup chunkier, just blend a little bit.
8. Enjoy!