Laird lentils are large (6-7 mm) in diameter, have a green seed coat and yellow cotyledons. The size range is 60-70 grams/1000 seeds .They were developed at the University of Saskatchewan and target markets with a preference for large lentils. Laird is well adapted to most of the lentil producing regions of western Canada. (NorthAmerican Grain).
Here are the laird lentils. They are the largest in size compared to other green lentils.
To cook the lentils: Place all the lentil ingredients in a deep pot
and add the 4 cups water and the bay leaf. Bring the water to the boil and simmer covered 35-45minutes or until the lentil is cooked to your liking.
Cooked lentil before frying the seasoning
To make seasoning: heat the ghee or vegetable oil in a medium pot over medium high heat and add the cumin and mustard seeds. As soon as they begin sputtering reduce the heat .
and add the bayleaf, ginger, garlic and chillies and cook for about 1 minute.
Add the onions and cook until light golden in colour
Add the pureed tomatoes
and cook about ten minutes until most of the water evaporates and the oil begins to separate.
Add the dry spices
and cook about 2 minutes.
Add the cooked lentil to the spice mixture and stir to combine. If it’s too thick add more water. Let it simmer for about 5 minutes then add the coriander and switch of the heat.
Laird Lentil Soup
Preparation time: 10 minutes; Total Cooking time: 1 hour; Serves: 4
Ingredients for boiling the Lentil
- 1⅓ cup laird green lentils rinsed thoroughly
- ½ cup diced carrots
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne or kashmiri pepper
- 1 vegetable bouillon cube
- 1 bay leaf
- 4 cups water
To Temper the Dal (Seasoning Ingredients)
- 2 tablespoons ghee or vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 bay leaf
- 1 inch fresh ginger finely grated
- 4 garlic cloves crushed
- Finely minced green chillies (to your taste)
- 1 large onion finely chopped in a chopper
- 4 tomatoes pureed until smooth
- Dry Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- A bunch chopped cilantro (coriander leaves) for garnishing
Instructions
- To cook the dal: place all the dal ingredients in a deep pot and add the 4 cups water. Bring the water to the boil and simmer 35-45 minutes or until the lentil is cooked to your liking.
- To temper the dal: heat the ghee or vegetable oil in a medium pot over medium high heat and add the cumin and mustard seeds. As soon as they begin sputtering reduce the heat and add the bay leaf, ginger, garlic and chillies and cook for about 1 minute. Adjust the heat and add the onions and cook until light golden in colour.
- Add the pureed tomatoes and cook about 8-10 minutes until most of the water evaporates and the oil begins to separate.
- Add the dry spices and cook about 2 minutes.
- Add the cooked lentil to the spice mixture and stir to combine. If it’s too thick add more water. Bring to the boil and let it simmer for about 5 minutes then add the coriander leaves and switch off the heat. Serve the soup with rice or chapati.
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Very tasty
This sounds yummy! Mix with some Naan and Rice, and I’ll be more than content. We’ll try this recipe soon.
Give me a feedback!
Liz
Looks tasty
Your soup looks delicious, Liz, especially with the cool rainy day we are having here. Unfortunately, I would prefer beans or peas to lentils. I’ve tried the smaller version and haven’t been able to cozy up to them. Split peas, yes, but lentils are a no.
I eat all pulses: beans, lentils, yellow and green split peas, green and black grams, cowpea, chickpeas (split and whole), butter beans, aduki beans. My Pantry is full of pulses. Have a lovely day!
Liz