January 6, 2026

Masoor Dal

Posted by HI Cookery under 01 January | Tags: , , , |
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Masoor Dal

(Pakistani Lentils)

January 6: National Bean Day

We were friends with a really talented and smart guy from Pakistan from our university days some three decades ago. Highlander would play on some sports teams with Shakoor S. and Islander would be work with him on extra-curricular cultural activities. On spring break, when we all had nowhere to go one day due to a late seasonal snowstorm in the Midwest, he invited us to his little apartment when his roommate was away and cooked a nice meal for us. Islander took notes as Shakoor showed her how to make a chicken curry with basmati rice, cucumber yogurt salad and a lentil dish. 

It is Shakoor’s simple masoor dal that we have cooked for National Bean Day. Lentils are like cousins of beans in the legume family. This protein-packed side is budget-friendly for college students, makes a lot to share with friends and family and is easy to make. Masoor dal is humble as a home-cooked meal, but it is also found at the finest Indo-Pak restaurants all over the world. 

Shukriya (thank you) to Shakoor for showing us how to make masoor dal and for his Pakistani hospitality.

Recipe

(Adapted from Shakoor S.)

Ingredients

  • 1 cup lentils
  • 1 tablespoon ghee (may use oil or butter)
  • 1 teaspoon cumin seeds
  • 2-3 garlic cloves, minced (we used jarred minced garlic)
  • 1 small onion, chopped
  • 1 thumb size piece of ginger, peeled and grated
  • 1 small tomato, chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder (or to taste)
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • 2 ½ – 3 cups water 
  • Cilantro leaves to garnish (optional), see Notes

Directions

Rinse and strain the raw lentils with water, picking out the debri, and let the water run clear. Drain and set aside. Mince the garlic, chop the onions, grate the ginger and chop the tomatoes.

In a large pot, melt the ghee or butter or heat the oil over medium high. Stir fry the cumin seeds for a minute or until fragrant. 

Saute the garlic, onion, ginger and tomatoes until soft. Then sprinkle the spices—turmeric, coriander, chili, garam masala and salt. Add the lentils and mix well. 

Pour in the water, more or less depending on desired consistency (thick or soupy). Lower the heat to simmer and cover for 20 minutes. Stir on occasion to make sure the lentils do not stick to the bottom of the pot. When soft and cooked, serve the lentils with chopped cilantro leaves as a garnish.

Notes

  • Shakoor sometimes garnishes this dish with thinly sliced fried garlic cloves or crispy salad onions.
  • Search our blog for other bean recipes.

 

January 6, 2024

Fakes Soupa

Posted by HI Cookery under 01 January | Tags: , , , , |
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Fakes Soupa

(Greek-Style Lentil Soup)

January 6: National Bean Day

We blogged before about a Syrian lentil soup with lemon recipe from Highlander’s colleague, Sol. S. This one is from Islander’s former classmate, A.W., who shared a Greek-style recipe called “fakes soupa”. Green lentils are simmered with carrots, celery and onions in a vegetable broth seasoned with oregano, an herb commonly found in the Mediterranean region. This lucky lentil dish is great for those who have resolved to eat healthier in the new year as well as for those who want to eat legumes on National Bean Day.

Recipe

(From A.W.)

Ingredients

  • 3 cups green dried lentils, rinsed and drained
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced 
  • 2 celery stalks, diced 
  • 4 cups vegetable stock
  • 2 cups water
  • 4 bay leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons oregano, dried
  • Salt and black pepper to taste
  • 2 tablespoons red wine vinegar

Directions

Rinse and drain the dried green lentils in a colander. Set aside. Chop the onions, peel and dice the carrots and chop the celery stalks.

In a large pot, heat olive oil over medium heat. Add the onions, garlic , carrots and celery. Saute until softened (around 5 minutes). Add the green lentils.

Pour in the vegetable stock and water. Stir in the parsley and bay leaves.

Season with oregano, salt and pepper. Turn the heat to medium low, cover the pot and simmer for 45 minutes. Add a cup or two of water if the lentils absorbed the liquid. Cover, cook for 5 more minutes and adjust salt and pepper seasoning. Uncover and stir in the red wine vinegar. Ladle into soup bowls and serve hot.

Notes

  • Garnish this lentil soup with feta cheese and parsley.
  • While lentils and beans are used interchangeably, there are slight differences between the two legumes. Learn more about them here.
  • Look for other legume and bean recipes by searching our blog.

 

January 6, 2018

Lentil Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Lentil Soup with Lemon

lentilsoup

January 6: National Bean Day

We are but a few days into the new year and our resolution to eat healthier is fulfilled with this recipe for lentil soup with lemon. In some countries (like Italy, Hungary and Lebanon), these lucky legumes are considered an auspicious new year’s food. The beans’ flat and round shape resembles coins and, when cooked in liquid, the lentils plump up, symbolizing growing wealth. Health and wealth in a bowl are a wonderful way to ring in the new year as well as celebrate National Bean Day!

Recipe

Adapted from Sol S.

Ingredients

  • 1 pound lentils (preferably red lentils), rinsed
  • 6 cups water (or chicken or vegetable stock)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 5+ cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 lemon, juiced
  • ¼ cup fresh cilantro leaves, chopped

Directions

In a large pot, bring the water to a boil. Reduce the heat to medium. Add the lentils and cook covered for 20 minutes. Meanwhile, heat the olive oil in a pan. Saute the chopped onions and minced garlic until soft and fragrant.

lentilsoupsteps1

Add the onion-garlic mixture to the lentils. Stir in the ground cumin. Simmer for 10 minutes. Stir in the lemon juice and cilantro leaves. Ladle into soup bowls and serve hot with flat breads.

lentilsoupsteps2

Notes

  • Lentil soup with lemon is also a good recipe to make during January (National Soup Month). We also like to eat lentil soup on Lent Fridays—it is simply delicious while fasting from meat dishes.
  • Thanks to our Syrian chef friend, Sol. S., for sharing this recipe with us.
  • Search our blog for more bean and soup recipes.