Orange Ginger Red Lentils Recipes

MUM'S EVERYDAY RED LENTILS

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.

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

ORANGE DAL WITH GINGER AND GARLIC

Steps:

• Spread the dal on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until the water runs clear, about 10 minutes. Drain in a colander.
• Heat the butter in a medium saucepan over medium heat. Saute the onions with salt and pepper until golden brown. Add the garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add the dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.

GINGER LENTIL SOUP

Steps:

• Heat the oil in a large pan over medium heat.
• Add the carrots and onion and cook for 6 minutes or until softened.
• Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
• Add the water, lentils, and rice, and bring to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
• Stir in the sweet potatoes and salt.
• Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
• Stir in the spinach, and cook for 5 minutes.

ORANGE LENTIL SOUP (SHORABAT ADAS)

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Meanwhile, preheat the over to 400°F.
• Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
• Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.

LENTILS WITH GINGER AND LEMON FLAVOR

Steps:

• Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
• Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

ORANGE GINGER RED LENTILS

Steps:

• In place of the OJ use another flavor, such as apple or raspberry. Use your favorite flavored vinegar in place of the rice vinegar.
• Combine lentils, water, carrots, orange juice concentrate, and dash of the cayenne or wasabi powder in a saucepan.
• Squeeze grated ginger over the lentils. Discard the pulp.
• Cook until lentils get soft. Stir to prevent burning.
• Add soymilk and cook. Lentils should be thick and mushy.
• Season to taste with salt and drizzle on vinegar.