Bay leaves are an aromatic herb that has been used in cooking for centuries. Historically, they were used by the ancient Greeks and Romans as a symbol of victory and honor, as well as in traditional medicine to treat various ailments. Today, they’re a popular ingredient in many dishes around the world.
Bay leaves have a distinctive flavor profile that is slightly bitter and earthy, with a subtle hint of sweetness. They’re often used in stews, soups, and sauces, where their flavor can develop over time, infusing the dish with their subtle aroma.
In terms of appearance, bay leaves are dark green, glossy leaves that can be up to three inches in length. They have a smooth texture and a slightly pointed tip. Fresh bay leaves are more pungent than dried leaves, but both are widely used in cooking.
One popular vegetarian recipe that uses bay leaves is lentil soup. Here’s a recipe to try:
Bay Leaf Dal
Ingredients:
- 1 cup yellow split peas (or red lentils)
- 4 cups water
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1 onion, chopped
- 1 tablespoon vegetable oil
- Salt, to taste
Instructions:
- Rinse the yellow split peas or red lentils and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the cumin seeds and coriander seeds, and sauté until fragrant, about 1-2 minutes.
- Add the chopped onion and sauté until it’s soft and translucent, about 5-7 minutes.
- Add the rinsed lentils or split peas, bay leaves, turmeric powder, and water, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for 25-30 minutes, or until the lentils are tender and the soup is thickened.
- Remove the bay leaves and season the dal with salt to taste before serving.