MUM'S EVERYDAY RED LENTILS
Provided by Aarti Sequeira
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
17 EASY RED LENTIL RECIPE COLLECTION
Small, mild, and easy to cook, these yummy red lentil recipes are super satisfying. Plus, they're crazy high in fiber, protein, and antioxidants.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious red lentil recipe in 30 minutes or less!
Nutrition Facts :
RED LENTIL KOFTA WITH SPINACH
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h15m
Yield 4 to 6 servings, about 30 kofta
Number Of Ingredients 12
Steps:
- Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
- Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 1 gram
MERCIMEK KöFTESI TURKISH RED LENTIL KOFTE (VEGAN)
I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I'll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh. This is a completely dairy-free recipe that is both vegan and kosher. I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine.
Provided by the80srule
Categories Lentil
Time 55m
Yield 7 koftes, 7 serving(s)
Number Of Ingredients 12
Steps:
- Boil the lentils in the water, uncovered, until they soak up most of the water, about 25-30 minutes.
- Add the bulgar and salt. Mix once and loosely cover to let the bulgar expand, then remove from the heat and let rest on a potholder about 10 minutes to let it cool off.
- Heat the olive oil in a frying pan and add the chopped onion and cook until soft, about 10-15 minutes.
- Add the tomato paste and cook another 1-2 minutes.
- Add the cumin and remove pan from heat. Stir once the heat is off.
- Add the onion-tomato paste-cumin mixture to the pot with lentils and bulgar, which should be cool by now. Add a few shakes of cayenne pepper to heat it up if you like.
- Add half of your parsley (about 1-1.5 tablespoons worth), the green onions, and lemon juice to the pot, and mix well.
- Take pieces of the kofte out of the pot and form them into kofte shape. The same size and shape as a Twinkie works, though traditional kofte is about half the size of a Twinkie.
- You can then arrange the lettuce leaves on a big plate and serve that way, but the real deal way to eat them is wrapping each kofte up in a lettuce leaf.
Nutrition Facts : Calories 177.5, Fat 4.7, SaturatedFat 0.7, Sodium 365.1, Carbohydrate 26.9, Fiber 5.6, Sugar 1.3, Protein 8.8
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