How do you enhance the flavor of lentils?

Toss them into the fireplace, then pick them out and your dead mom will give you some sick new threads.

ahueats.com/2015/02/adasi-persian-lentil-stew.html

Try this, meatiest tasting lentils I've ever made. One thing though, I've only ever used 1/4 tsp cinnamon, so I can't tell you what it's going to be like with the full amount. Also, the golpar is definitely something you should add, the taste and scent is very unique, any Iranian store should have it, Indian or Mediterranean stores might too.

never really liked the green/brown lentils

I much prefer the red lentils

sounds dope

I can see this

I might try this for sure, sounds interesting.

Activate them

Make a dal fry.

Cumin and onions help

youtu.be/fYHEACE-v0k

sautee garlic, fennel, and some other random herbs. get some char going on them. then add water, salt (or msg), and the lentils. wah lah.

Garlic onions and carrots. Or curcuma and coconut milk.

easy

replace them with something else.

Lentils take spicing really well, so going Indian/middle eastern etc tends to go well. However, if that doesn't suit the dish you're doing, there are other ways to get great flavor into them.

Salt pork French lentils
>salt pork, diced
>onion, large diced
>carrot, large diced
>celery, large diced
>garlic clove, crushed lightly to flatten
>thyme sprig
>bay leaves
>good chicken stock
>shallots, minced

>slowly render down tge salt pork until well caramelized and the pan has plenty of fat. Remove from the pan.
>increase heat to medium and add your mirepoix and garlic, cook out in the salt pork fat until golden brown.
>add pork back, add chicken stock, thyme, and bay
>simmer 40 minutes and strain
>sautee shallots, add your infused stock
>cook lentils in this liquid
>finish as desired
Especially good using French green lentils aka De Puy lentils.

rich savory lentils
>dried mushrooms
>fresh mushrooms, sliced thin
>garlic, sliced thin
>onion, sliced thin
>beef stock, veal stock, duck stock or other dark, rich, meaty stock

>heat some of your stock and use it to rehydrate your dried mushrooms
>meanwhile, sautee your sliced mushrooms until well caramelized
>add onions and garlic, cook until deeply browned
>add dried mushrooms and their rehydrating liquid, as well as the rest of your beef stock
>reduce by half
>strain
>cook lentils in this liquid
>finish as desired
Great with black aka beluga lentils

Soy sauce.

Thank me later.

Same
Its perfect in a beef mince curry as a 'filler'

Otherwise, it works well with lamb in stews, or for vegetable korma.

I like to mix 50/50 rice and lentils, some chopped boiled eggs and a bit of soy sauce, it's a bit bland maybe but I love it. If I have a can of tuna lying around I'll put it inside too.

Bacon

That sounds really bad dude
Gonna try both of these.

Like this *wooosh*

red vinegar

Vegetable/chicken/beef stock, garam masala, mirepoix.
Use them as a ground beef substitute, or complement, in stuff like chili con (or rather, sin) carne, cottage pie, bolognese sauce, taco de picadillo

Vinegar

Cook lentils w/ mirepoix and let them cool in the cooking liquid. Season after, never before cooking, use vinegar or lemon for acid and garnish with whatever you like.

I love lentils broth. I like them slightly overcooked so the whole thing becomes thick. Cook them with tomato paste, garlic and a bunch of spices(but all you really need is a good amount of dried celery leaves and some cumin). Thinly sliced carrots are good too.

When served, add some vinegar to it and eat with bread.

Make enough for two servings - it will taste even better on the second day.