Best Spicy Lentils South Africa Recipes

Spicy Red Lentils With Capers and Currants image

Provided by Stardustannie

Categories Grains

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

600 g dried red lentils (they actually look bright orange)
140 g currants
1/4-1/2 cup capers (I use small salted capers that have been rinsed)
175 ml light olive oil
70 ml red wine vinegar
2 tablespoons white sugar
2 teaspoons sea salt
fresh ground black pepper, to taste
1 teaspoon freshly ground cumin
1 teaspoon mustard powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon cinnamon
red onion, slithers
fresh parsley leaves

Steps:

Place large saucepan of water on to boil for the lentils.
Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3

Spicy Lentils image

Provided by chia2160

Categories Lentil

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

Steps:

Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
Cover and cook for 10 mins until soft.
Add garlic, curry powder, cumin, coriander and cook for 1 minute.
Add water, broth, lentils and bay leaves and bring to the boil.
Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.

Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5