Best Indian Lentil And Split Pea Spread Recipes

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• The Sept., 1997, issue of Bon Appetit arrived today -- and there was a recipe from Terra Bistro in the Vail Athletic Club that caught my eye. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 min. Drain. Heat 1/3 c oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 min. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili poder and remaining 3 tbls oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. Serve with pita bread. Can be prepared 1 day in advance: cover and refrigerate. Bring to room temperature before serving. Posted to JEWISH-FOOD digest V97 #231 by [email protected] on Aug 13, 1997

INDIAN LENTIL AND SPLIT PEA SPREAD

Steps:

• Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add turmeric and cumin and stir 1 minutes. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili powder and remaining 3 tablespoons oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve with pita bread.

LENTIL AND SPLIT PEA SOUP

Steps:

• Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
• Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

RED SPLIT LENTILS (MASOOR DAL)

Steps:

• Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
• Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
• Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
• Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
• Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.