Lentils Recipe 45

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MUM'S EVERYDAY RED LENTILS



Mum's Everyday Red Lentils image

Provided by Aarti Sequeira

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
One 1/2-inch piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

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

EASY LENTIL STEW



Easy Lentil Stew image

This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!

Provided by Mimi in Maine

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry lentils
3 1/2 cups chicken broth (I use College Inn)
1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
1 cup peeled chopped potato
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon dried parsley
1 tablespoon dried basil (crushed)
1 garlic clove (minced)
1 dash pepper

Steps:

  • Rinse and drain the dry lentils.
  • In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
  • Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 269.1, Fat 2.1, SaturatedFat 0.5, Sodium 677.8, Carbohydrate 44.3, Fiber 17.8, Sugar 6.2, Protein 19

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  • Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
  • Meanwhile, sort through your lentils for debris. I do this by slowly pouring the lentils into a fine-mesh sieve, keeping a careful eye out for any tiny rocks or extraneous materials. Sift through the lentils with your fingers to make sure you didn’t miss anything. Then, rinse your lentils under running water until the water runs clear. Set aside.
  • Once the water is boiling, add the rinsed lentils. Add the salt, and the bay leaf and/or garlic, if using.
  • If you’re cooking red lentils, set the timer for 6 minutes. For regular green lentils, set the timer for 13 minutes. For black lentils, set the timer for 16 minutes. For French green lentils, set the timer for 18 minutes.


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