Cooking from the Pantry: Lentils | Almond Tree Kitchen | Skillshare

Cooking from the Pantry: Lentils

Almond Tree Kitchen, Cooking Therapy

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9 Lessons (30m)
    • 1. Welcome - Class Overview

      1:39
    • 2. Intro - some lentil facts

      1:54
    • 3. Basic Cooking

      1:54
    • 4. Middle Eastern style Lentil Patties

      3:37
    • 5. Lentil Pate with Sage and Onion

      4:43
    • 6. Lentil Salad with Bacon, Spinach and Pine kernels

      5:22
    • 7. Lentils with Chorizo, Tomato and Pimenton

      4:54
    • 8. Lentils with Masala Spices and Eggplant

      5:11
    • 9. Wrap up

      0:31

About This Class

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The focus of this class is lentils and we’ll be looking at some ways to use this underestimated ingredient. Though often remaining at the back of the store cupboard, lentils can be surprisingly versatile and when imaginatively cooked can convert the most stubborn of carnivores!

Above all they are nutritious and economical and easy to cook. This class starts with a brief introduction and basic cooking technique followed by five lessons each dedicated to making a dish - so you can jump to the recipe you most fancy or run through them all. We'll be making: Lentil Patties Middle Eastern Style

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Lentil Pate with Sage and Onion

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Lentil Salad with Spinach, Bacon and Pine kernels

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Lentils with Chorizo, Tomato and Pimenton

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Lentils with Masala Spices and Eggplant

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This class is suitable for beginners and more experienced cooks. You’ll find the recipes in the project resources alongside any tips and substitutions. Feel free to ask any questions - we hope you can join us!

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Transcripts

1. Welcome - Class Overview: Welcome toe arm entry kitchen. We're coming to you from the wilds of Andalusia. We're here to help you, to tune out the outer world for a while and to nurture your creative calm will be cooking simple, imaginative dishes with the emphasis on economy, nutrition and health. The focus of this class is lentils on. We'll be looking into five recipes that use this versatile and nutritious ingredient. No, we'll be making Middle Eastern style lentil Patties, a lentil patty with sage and onion, the delicious lentil salad with bacon, spinach and pine kernels, a robust Spanish stew with lentils, jury Tso tomato and pimento on lentils with masala spices fresh. Dylan drove an eggplant and, of course, will be walking you through every step of the way and at the same time helping you to make a little more room for that inner sanctuary. And to really enjoy the Cullen re process, we hope you can join us 2. Intro - some lentil facts: the lentil is categorized as a lagoon. It is a shrub that grows to about 16 inches and bears small pods containing seeds. These are what we know as lentils. Lentils belonged to the lens culinary species, and there are over 50 varieties. They range in color, but most are green to brown. Lentils are rich in protein and fiber and a low in fat and calories combined in a dish with a whole grains, such as rice, they provide the same quality protein as meat. Lentils have a robust, earthy taste. They provide a good absorbent background for all manner of complex flavor combinations. Their balance and contrast well with pungent, such as garlic fragrant, such as bay leaves acidic such as lemon hot, such as chilies, herbal, strong and woody, such as time Rosary, Oregon Oh and sage or soft and sweeter, such as parsley and cilantro spice such as turmeric, cardamom and cumin. Onda lentils pair well with meat, bacon, white fish and red wine. 3. Basic Cooking: Although lentils are used in culinary dishes worldwide, they are a staple of the Indian subcontinent and most popular in the Mediterranean, the Middle East and Asia. They could be made into warming soups and hearty stews. There could be made to make stuffing and salad on even ground into flour. How long to cook is a question of preference and taste? For some dishes, such as a salad, they could be al Dante. In other words, just cooked and still with bite. For other dishes, such as a dull or soup, they could be soft for basic cooking. Put the lentils into a large pan of water. For example, one cup of lentils will need four cups of water. Bring to the boil. Cover turned down the heat and simmer to cook hell. Don't A. You will need to cook the lentils for 15 to 20 minutes for a soft cook. Cook for about 40 minutes. Always taste as you cook as different varieties of lentils can cook quicker than others. If you like to make soups, don't forget to save the cooking water to as it makes a good base to the water. You could add all sorts of basic stock flavors such as bay leaves, onion, celery and garlic. For a stew or soup, you could add carrots, tomatoes, herbs and spices. Now we're going to move on to making some dishes. 4. Middle Eastern style Lentil Patties: Middle Eastern style lentil Patties. For this recipe, you're going to need one cup of lentils. One cup of chopped onion four cloves of garlic one cup of fresh breadcrumbs one tablespoon of cumin seeds. Half a teaspoon of baking soda one large egg two tablespoons dried Oregon Oh one bunch of fresh parsley, fresh thyme and fresh cilantro Salt and pepper an extra virgin olive oil for frying Put lentils into a large pan of water. Bring to the boil and simmer for 20 minutes. They should be done and soft to bite. Remove from the heat, drain and set aside. Chop the garlic, chopped cilantro, parsley and thyme gently so take the onions and garlic in a little olive oil for three minutes, until soft at the breadcrumbs. Oregon Oh and Coonan mixed thoroughly, then remove from the heat. Stir the cooked onion on breadcrumb. Mix into the drained lentils at the fresh herbs. Season well. Stir in the baking soda. Fork the egg. Add to the mix. Now mulch the mix with your hands until soft. At this point, some of the lentils will have broken down. You should have a firm, mushy consistency, as this is needed for the Patties to stay together whilst trying form small patty's just over half a inch thick. These can be refrigerated to fry later or could be cooked straight away to cook shallow fry on low heat so tae until golden on each side. Be careful. They burn very easily. Serve with natural Greek yogurt sprinkled with herbs and a slice of lemon. 5. Lentil Pate with Sage and Onion: lentil patty with sage and onion For this recipe will be using half a cup of lentils, 1/3 of a cup of chopped onion. One stick of celery two cloves of garlic What medium sized My shrimp. About 1.8 ounces 1.8 ounces of button 20 fresh sage leaves, 1.8 ounces or third of a cup of elements, one tablespoon of extra virgin olive oil, salt and pepper and some extra butter and sage leaves for the garnish. If you don't have arms, you can use any other creamy nut such as walnuts, cashews, pecans. During the chilling process, these nuts would soak up the excess moisture to make a nice firm patty. If you want to make a vegan alternative, substitute the butter for olive oil, but the patty will be more pace like If you can't get fresh stage than other woody herbs such as rose Real time. Cook the lentils in a large pan of water for 40 minutes, until soft. Drain and set aside. Finally, chopped celery. Finally chop the garlic roughly. Chop the mushrooms finally sliced the sage gently so take the onion, garlic. Concern every inaudible cover and cook for three minutes on low heat. Do not at the butter and mushrooms. Cover and continue to gently cook for one minute. Remove from the heat and set aside. As you can see here, the lentils were using herself. Grind the arms in the process until fine at this age and grind again until well combined at the cooked mushroom mixture, making sure to addle the juices from the pan. Blend until smooth. After cooked lentils, season well. Grind to a smooth paste. Scoop the patting into one large dish or small individual applicants shake to settle even surface. To add a final touch poor, thin layer of melted butter over the surface of the patty and pressing a sage leaves to decorate. Refrigerate for at least two hours. Surfer bread, toast or crackers. 6. Lentil Salad with Bacon, Spinach and Pine kernels: lentil salad with spinach, bacon and pine kernels. For this recipe, we need one cup of cooked lentils. El Dante one bunch of spinach leaves one small handful fresh parsley, four slices of bacon, one hate tablespoon of pine kernels, two scallions, two tablespoons of honey and lemon juice won t screwed Grain mustard two cloves of garlic, Salt and pepper half a cup of extra virgin olive oil An extra oil for frying To make the dressing combined. Mustard, lemon juice and honey at the olive oil. Season well with salt and pepper and set aside. Finally, chop the garlic, find you. Slice the scallions, - finally shred the spinach and put into a large mixing bowl. This recipe can use baby spinach trees if you prefer, in which case there's no need to shred spinach. Chop the parsley mixing with the spinach. Find me. Slice the bacon. Try in a little olive oil until lightly go at the garlic and the pine cones. Try gently for one minute, relieved from the heat. Add the lentils to the spinach and toss at scallions at the bacon, pine kernels, garlic, toss and drizzle over little dressing. Serve immediately with extra dressing on the side. 7. Lentils with Chorizo, Tomato and Pimenton: Spanish style lentil stew with Theresa tomato. In this recipe, we slowly cook the dried lentils in with the other ingredients to let the flavors infuse. If you don't have Spanish women, Tom, you can substitute paprika. You will need one cup of lentils 10.5 ounces of tomatoes 5.5 ounces of onion five large cloves of garlic two sticks of celery one tablespoon fresh time one tablespoon of dried Oregon 07 else is a fresh Crete, so sausage one tablespoon Spanish women tone two bay leaves salt and pepper Turn 1/4 cups of water and three tablespoons of extra virgin olive oil. Finally, chop the onion. Find me a century. Finely chop the girl, dice the tomatoes. Slice the creed so in a large pan, so to the onions, celery, garlic and olive oil for two minutes. At the dry lentils, water and bay leaves branches of oil. Cover and simmer gently for seven minutes. At the Tomatoes Street, so time for Ghana pimento cover. Continue to simmer gently for a further 35 minutes. Season to taste and serve 8. Lentils with Masala Spices and Eggplant: masala Spice Lentils with cilantro eggplant For this recipe, we need one cup of lentils 8.5 ounces of onion one medium sized eggplant, around 10.5 ounces four cloves of garlic, a generous bunch cilantro, two tablespoons of masala spice mix three tablespoons cell thanas, three tablespoons of extra virgin olive oil and some oil for frying. Cook the lentils in a generous amount of water for 15 to 20 minutes, until our Dante drain and set aside. In a large mixing bow, chop the onion and garlic. - Remove the skin from the eggplant, dice the flesh and toss thoroughly in masala spices. Finally slice the skin for an optional garnish. Finely chop the saltiness roughly. Chop the cilantro in a large pan so take the onions and garlic and olive oil for two minutes at the Spice Tobe machine and continue to so take on low heat for three minutes, stirring all the time to prevent sticking. Cover immediately. Turn off the heat and leave to sit for two minutes. This steams Theo Beijing perfectly soft. Add to the lentils and mix thoroughly. Stir in the soul turners and cilantro shallow fry the over jean strips for a few minutes on medium to low heat. Too high and they will burn too low. And they will be sake, though if you do this, make sure it's just before serving. Serve the lentils, hot cocoa. 9. Wrap up: Although lentils are often left in the back of the store cupboard, we hope we have inspired you. Feel free to ask any questions. We're here to help. You can also post pictures of the dishes. You've made it home Student gallery. Make sure to check back here as we have more classes coming up. Thanks very much for watching. Have to see you soon.