what to do with red lentils?
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I followed the recipe on the bag and they were delicious, better than regular lentils, IMO.
1 lb. red lentils
2 TBSP vegetable oil (I used olive)
1 medium onion, chopped
2 cloves of garlic, minced
1 TBSP grated fresh ginger (I have used powdered)
1/2 tsp ground cumin
4 cups vegetable broth
salt and pepper to taste
2 TBSP fresh chopped cilantro, optional (I don't use cilantro)
Sort and wash lentils; set aside. Heat oil in a saucepan. Add onion and garlic. Cook until tender. Stir in ginger, curry, cumin. Cook and stir 1 minute. Add remaining ingredients and lentils. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until lentils are tender. Add more broth if necessary. Serve over rice. Serves 4.
I only made half a recipe. A whole bag seemed like too much since I'm the only one who eats it.
1 lb. red lentils
2 TBSP vegetable oil (I used olive)
1 medium onion, chopped
2 cloves of garlic, minced
1 TBSP grated fresh ginger (I have used powdered)
1/2 tsp ground cumin
4 cups vegetable broth
salt and pepper to taste
2 TBSP fresh chopped cilantro, optional (I don't use cilantro)
Sort and wash lentils; set aside. Heat oil in a saucepan. Add onion and garlic. Cook until tender. Stir in ginger, curry, cumin. Cook and stir 1 minute. Add remaining ingredients and lentils. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until lentils are tender. Add more broth if necessary. Serve over rice. Serves 4.
I only made half a recipe. A whole bag seemed like too much since I'm the only one who eats it.
I like to make an Indian dish that is normally made with channa dal (split chickpeas) with the red lentils (masoor dal) instead. Here's what I do:
1 Tbsp olive oil
1 tsp mustard powder
1 tsp ground cumin
1 1/2 tsp fennel seeds (or use powder)
1/2 tsp hing (asafoetida) (This is an Indian spice very stinky but very good once cooked)
½-1 tsp of Cardamom powder
1 bay leaf
5 cloves of garlic minced
1 cup Red Lentils
4 cups water
1 cinnamon stick
1 tsp turmeric
1/4 tsp cayenne
1 1/2 tsp garam masala
1/2 lb frozen spinach (or fresh if you have it)
1 cup tomato sauce
1 Tbsp tomato paste (optional)
salt to taste
Place oil in saucepan and let it warm gently. Then add mustard powder, ground cumin, fennel, hing, cardamom and bay leaf and stir for about 30 seconds in saucepan on medium to low heat and letting it get fragrant but not burnt.
Next add your garlic and stir for about another minute.
Now, add the red lentils, water, cinnamon stick, tumeric, cayenne and garam masala. Increase heat to high. Let this mixture come to a boil and then reduce heat a bit to keep it at a simmer (still bubbling slightly), uncovered for about 20-25 minutes (or until lentils are soft). Steam will escape during this process and water will be absorbed. The final consistency will be like a stew. So, if the mixture gets to thick before the lentils are done, add more water.
When the lentils are done, add the spinach and let cook for a few minutes to soften the spinach. Next add your tomato sauce, tomato paste and salt to taste. Warm through and serve!
You can serve this with the rice of your choice. Or eat it straight up stew-style with a poppadums. This recipe also freezes well.
(This is a variation of a Palak Dal recipe I got from Verdant's blog a while back. His is made with channa dal but I changed a few things about this to make it my own and like it better with red lentils, instead.
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Tip: If you don't have hing, you can use a mixture of garlic powder and onion powder, instead. Won't be the same but it will liven it up a bit.
1 Tbsp olive oil
1 tsp mustard powder
1 tsp ground cumin
1 1/2 tsp fennel seeds (or use powder)
1/2 tsp hing (asafoetida) (This is an Indian spice very stinky but very good once cooked)
½-1 tsp of Cardamom powder
1 bay leaf
5 cloves of garlic minced
1 cup Red Lentils
4 cups water
1 cinnamon stick
1 tsp turmeric
1/4 tsp cayenne
1 1/2 tsp garam masala
1/2 lb frozen spinach (or fresh if you have it)
1 cup tomato sauce
1 Tbsp tomato paste (optional)
salt to taste
Place oil in saucepan and let it warm gently. Then add mustard powder, ground cumin, fennel, hing, cardamom and bay leaf and stir for about 30 seconds in saucepan on medium to low heat and letting it get fragrant but not burnt.
Next add your garlic and stir for about another minute.
Now, add the red lentils, water, cinnamon stick, tumeric, cayenne and garam masala. Increase heat to high. Let this mixture come to a boil and then reduce heat a bit to keep it at a simmer (still bubbling slightly), uncovered for about 20-25 minutes (or until lentils are soft). Steam will escape during this process and water will be absorbed. The final consistency will be like a stew. So, if the mixture gets to thick before the lentils are done, add more water.
When the lentils are done, add the spinach and let cook for a few minutes to soften the spinach. Next add your tomato sauce, tomato paste and salt to taste. Warm through and serve!
You can serve this with the rice of your choice. Or eat it straight up stew-style with a poppadums. This recipe also freezes well.
(This is a variation of a Palak Dal recipe I got from Verdant's blog a while back. His is made with channa dal but I changed a few things about this to make it my own and like it better with red lentils, instead.
Tip: If you don't have hing, you can use a mixture of garlic powder and onion powder, instead. Won't be the same but it will liven it up a bit.
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333 Posts
I had Rasam yesterday. I didn't make it myself, so I don't remember all the ingredients, but it's a curried tomato-based (in some cases anyway) soup.
This is one of my family's favorite recipes, I stole it from Vegan Planet by Robin Robertson, but I've made just a couple of minor changes. I'd highly recommend that cookbook!
Fettuccine with Red Lentil Sauce
3/4 cups dried red lentils, rinsed
2 carrots, cut into thin diagonal slices
1 celery rib, diced
3 Tbsp olive oil
1 garlic clove, minced
1 6-oz can tomato paste
salt and freshly ground black pepper
1 pound fettucine (I prefer whole wheat)
1. Place lentils, carrots, and celery in a pot of boiling salted water. Reduce heat to med-low and simmer until tender, about 30 minutes. Drain, reserving 2 cups of the cooking liquid. Toss lentil mixture with 1 Tbsp of the olive oil and set aside.
2. Heat remaining 2 Tbsp olive oil in a large skillet over med heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes to mellow the flavor. Stir in reserved lentil cooking liquid, blending until smooth. Add the lentil mixture and season with salt and pepper to taste. Reduce heat to low and simmer to blend the flavors while you cook the pasta. If too much liquid evaporates, add some water.
3. Cook pasta according to package directions. Drain. Mix pasta and sauce together and serve.
Fettuccine with Red Lentil Sauce
3/4 cups dried red lentils, rinsed
2 carrots, cut into thin diagonal slices
1 celery rib, diced
3 Tbsp olive oil
1 garlic clove, minced
1 6-oz can tomato paste
salt and freshly ground black pepper
1 pound fettucine (I prefer whole wheat)
1. Place lentils, carrots, and celery in a pot of boiling salted water. Reduce heat to med-low and simmer until tender, about 30 minutes. Drain, reserving 2 cups of the cooking liquid. Toss lentil mixture with 1 Tbsp of the olive oil and set aside.
2. Heat remaining 2 Tbsp olive oil in a large skillet over med heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes to mellow the flavor. Stir in reserved lentil cooking liquid, blending until smooth. Add the lentil mixture and season with salt and pepper to taste. Reduce heat to low and simmer to blend the flavors while you cook the pasta. If too much liquid evaporates, add some water.
3. Cook pasta according to package directions. Drain. Mix pasta and sauce together and serve.
Hey, just put them in a veggie soup. Juice some carrots/tomatoes as a base. Add the lentils, throw it tons of veggies and spices (minus the salt b/c added salt is bad for you). After it cooks for a while, take some of the soup out and blend it in a blender and add it back into the pot. This will make the soup creamier.
Hope this can help you!
Hope this can help you!
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166 Posts
http://www.vegsource.com/talk/recipe...ges/70360.html
This is a must! Sloppy Lentils are the best thing ever!
This is a must! Sloppy Lentils are the best thing ever!
soup vindaloo: http://kreeli.livejournal.com/18947.html
kofte (cold red lentil balls)*: http://kreeli.livejournal.com/16797.html
vegan haggis: http://kreeli.livejournal.com/14734.html
*in the winter i like to make these up and then lightly pan fry them in a small amount of oil as a falafal substitute.
kofte (cold red lentil balls)*: http://kreeli.livejournal.com/16797.html
vegan haggis: http://kreeli.livejournal.com/14734.html
*in the winter i like to make these up and then lightly pan fry them in a small amount of oil as a falafal substitute.
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11,049 Posts
Kreeli - the red lentil kofte are the BOMB! (Of course, I haven't found a recipe of yours yet that I didn't like...).
Quote:
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thanks!
thalia, wasn't that a very simple lentils-n-rice dish? i think you cook the lentils and rice seperately, let them cool, then heat some oil and spices in a big pan and fry them all together into a very delicious mush. i usually made mine curried with some veggies and raisins mixed it. now i have a craving!
yes, they are a big favourite around here. of course my kids like pretty much anything you eat with your hands.Originally Posted by Tofu-N-Sprouts
Kreeli - the red lentil kofte are the BOMB! (Of course, I haven't found a recipe of yours yet that I didn't like...).
thalia, wasn't that a very simple lentils-n-rice dish? i think you cook the lentils and rice seperately, let them cool, then heat some oil and spices in a big pan and fry them all together into a very delicious mush. i usually made mine curried with some veggies and raisins mixed it. now i have a craving!
Quote:
Yes, it was super easy and tasty.Originally Posted by Kreeli
yes, they are a big favourite around here. of course my kids like pretty much anything you eat with your hands.thanks!![]()
thalia, wasn't that a very simple lentils-n-rice dish? i think you cook the lentils and rice seperately, let them cool, then heat some oil and spices in a big pan and fry them all together into a very delicious mush. i usually made mine curried with some veggies and raisins mixed it. now i have a craving!
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21 Posts
Use em in soups, Salads, loaf, with CousCous... anyplace I can use a lentil. I use them in recipes that call for other lentils, I just adjust the timing.
I have a red lentil loaf recipe that turns out very well. When I can post the link to the recipe I will if you are interested. Can't do the recipe here due to CC... If you feel like mumbo jumbo google philocrates npt then click recipes on the My Page.
I have a red lentil loaf recipe that turns out very well. When I can post the link to the recipe I will if you are interested. Can't do the recipe here due to CC... If you feel like mumbo jumbo google philocrates npt then click recipes on the My Page.
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45 Posts
I like:
2 cups red lentils
9 cups water
salt/pepper
(sometimes some chopped onions or/and baby carrots)
Put them in a pressure cooker on medium heat until steam starts coming from the exhaust (yeah... I dont know cooking terms), remove heat and let sit until the pressure drops enough to open. Stir and serve... very quick, basic, and yummy.
2 cups red lentils
9 cups water
salt/pepper
(sometimes some chopped onions or/and baby carrots)
Put them in a pressure cooker on medium heat until steam starts coming from the exhaust (yeah... I dont know cooking terms), remove heat and let sit until the pressure drops enough to open. Stir and serve... very quick, basic, and yummy.
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