Best Spicy Lentils South Africa Recipes

SPICED LENTILS

Spiced Lentils image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

Nutrition Facts : Calories 271 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 30 grams, Fiber 7.5 grams, Protein 14 grams, Sugar 2 grams

SPICY LENTILS (SOUTH AFRICA)

Spicy Lentils (South Africa) image

Make and share this Spicy Lentils (South Africa) recipe from Food.com.

Provided by Rita1652

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups orange lentils (rinsed and picked through for no twigs or stones)
1/2 teaspoon salt
1/4 cup vegetable oil
1 large sweet onion, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin seed, crushed
1 teaspoon cardamom seed, crushed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 cup fresh tomato, diced peeled

Steps:

Dissolve salt in enough boiling water to cover lentils. Add lentils.
and cook until tender about 20 minutes. Drain and mash with potato masher.
Heat oil in a pan and fry onions and garlic until onions are golden.
Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.

SPICY CURRIED LENTILS AND RICE

Spicy Curried Lentils and Rice image

A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!

Provided by Mindelicious

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil or 2 teaspoons vegetable oil
1 1/2 cups onions, chopped
1 teaspoon ginger, finely minced
2 garlic cloves, finely minced
1 small hot pepper, finely minced
1 cup brown lentils or 1 cup green lentil, soaked, rinsed, and drained
1/2 cup basmati rice or 1/2 cup other long grain rice
3 cups water or 3 cups broth
1 tablespoon curry powder
1/2-1 teaspoon salt
1 cup frozen peas, defrosted
1 cup diced tomato (fresh or canned)
3 -4 tablespoons cilantro, chopped for garnish
hot sauce or chutney, to taste

Steps:

Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
Add lentils, rice, curry powder, and water. Stir well.
Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6