Sentences with phrase «until lentils»

Reduce the heat to a simmer and cook for 30 minutes, or until the lentils and carrots are soft.

Add the red pepper and cauliflower and cook until the lentils and all of the vegetables are tender.

Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.

Reduce heat and simmer for 20 minutes, until lentils and squash are tender and cooked through.

Reduce heat to medium low and simmer, covered, until lentils and vegetables are soft, about 30 minutes.

Bring to a low boil, reduce the heat and simmer, partially covered, for 30 to 40 minutes, or until the lentils reach your desired tenderness.

Add tomatoes and water, bring to the boil then lower heat and simmer, partly covered, for about 25 minutes, or until lentils are tender.

Cover, reduce heat to low and simmer 20 - 25 minutes, or until the lentils and carrots are tender.

Bring to a boil then lower to a simmer and cook covered until lentils are very soft, 40 - 50 minutes.

Bring to a boil, reduce heat, and simmer until lentils are soft, about 20 minutes.

Add all the ingredients into a soup pot and bring to boil and simmer for 15 minutes until the lentils are cooked.

Slowly boil 1 cup of lentils in 5 cups of either water or vegetable broth until lentils are completely soft and mushy.

Add the boiling water (more for a thinner daal and less for a thicker daal) and cook over low - medium heat for 15 mins or until the lentils have lost their form.

Place vegetable stock and lentil in a large pot, bringing to a boil, then reduce heat and simmer covered until lentils are almost tender (20 - 25 min).

If you choose to use dried lentils, be sure to rinse them first then boil and cook them until the lentils have absorbed all the water.

Bring to a boil, then simmer over low heat until lentils tender, about 20 minutes.

Bring to a boil, reduce heat and simmer for about 20 min, or until lentils are just tender.

Bring to a boil, then reduce heat and simmer for about 20 minutes, until lentils are tender but not mushy.

Cover, reduce heat, and simmer 25 minutes or until lentils are tender.

Simmer for approximately 45 minutes, adding more water as necessary, until lentils are tender and liquid is absorbed but mixture is still moist.

Bring to a simmer and cook very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft (if not, cook a few minutes more until tender).

Add the tomato paste to the saucepan and cook for another 15 minutes, or until the lentils are tender.

Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 5 minutes.

Turn off heat and leave covered on hot burner until lentils and squash tender, about 1 hour.

Cover, reduce heat to medium - low, and simmer 45 minutes, or until lentils are tender.

Cook for about 25 minutes until lentils are tender.

Bring to a boil, then simmer over medium heat, covered, until lentils and vegetables are soft, about 30 minutes.

Bring to a boil, reduce heat, cover and simmer until lentils are tender, around 30 - 45 minutes.

Simmer over low until lentils tender.

Reduce heat and simmer until lentils are tender and most of the liquid is absorbed, about 35 to 40 minutes.

Cover the pan with a lid and simmer over low heat until the lentils are tender and the liquid is almost fully absorbed, about 20 minutes.

Simmer with cover on until the lentils are soft (about 30 minutes).

Bring to the boil and cook for about 10 minutes, or until lentils are soft.

Lower heat and simmer until lentils are just tender, about 30 minutes longer.

Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.

Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.

Bring to a simmer and cook uncovered, stirring every now and then for about 15 minutes or until the lentils are tender and everything is oozy.

Cook for 35 minutes, stirring twice, until lentils are tender and liquid is almost evaporated.

Add in the lentils, herbs and the chopped silverbeet and cook for a further 10 to 15 minutes until the lentils have softened.

Reduce the heat and simmer until the lentils are done and the squash is nice and tender (around 20 mins).

Finally, add the water and lentils and cook for about 30 mins, until the lentils are soft.

Next, lower the heat and simmer the mixture until the lentils are cooked and the veggies are tender (about 20 - 30 mins).

Simmer until lentils are very soft and creamy.

Bring to the boil, then lower the heat and simmer for 20 - 30 mins, until the lentils are cooked.

Add 1 teaspoon of salt, reduce the heat to low, and cook, covered, until the lentils are tender, 30 to 35 minutes.

Reduce heat to medium and allow to cook for 10 minutes, stirring frequently, until the lentils are very soft and the water has absorbed.

Simmer over low until lentils tender.

Simmer on a low heat for up to 25 minutes, or until the lentils are tender, skimming away the froth from the surface from time to time.

Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45 — 55 minutes.

Bring to a boil, covered, and reduce heat to low, simmering until lentils are soft and cooked through, about 45 minutes.