Bright yellow Canary lentils are dried legumes stripped of their outer hulls and split. Often used to prepare Dhal, a thick, spicy stew that is a mainstay of Indian, Pakistani and Bangladeshi cuisine, Canaries are a delicious addition to any recipe that calls for creamy lentils.
They hold their shape when cooked for 5-6 min. Wonderful for salads or quick seasoned side dishes. If cooked longer they will puree into a good soup base with fresh vegetables, added meats, pasta or fish.
Simple Canary Lentils
- 2 C. vegetable broth (I have been using Better Than Bullion Vegetable Base)
- 1 C. canary lentils
In a small saucepan, bring 2 cups vegetable broth and 1 C. rinsed lentils to a boil. Reduce heat to simmer and cover for about 20 minutes or until lentils are thick and creamy. That’s it. Serve immediately or refrigerate for later.
Canary Lentil Soup
- 6 cloves garlic, minced
- 1 large onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10 cups chicken or vegetable broth
- 2 cups apple cider
- 2 tablespoons apple cider vinegar
- 3 1/2 cups chopped heirloom tomatoes
- 1 teaspoon salt
- 1 cup Canary lentils
- 2 cups summer squash, chopped (zucchini, yellow crookneck, white scallop)
- ⅔ cup small noodles (eg. orzo)
Sauté first six ingredients until wilted, approximately 15 minutes. Add chicken or vegetable broth, apple cider, cider vinegar, canned chopped tomatoes, salt and lentils. Simmer 50 minutes uncovered. Add zucchini and noodles. Simmer 10 additional minutes. Season with additional salt and pepper to taste. Serve. 6 servings
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground cardamom
- 1 quart vegetable or chicken broth
- 1 1/2 cups Canary lentils, sorted and rinsed
- 1 cup chopped onion
- About 1/4 cup chopped fresh cilantro
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh serrano chilies
- 1 tablespoon minced garlic
- 1 teaspoon ground dried turmeric
In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes. Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.