SPICED LENTILS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
SIMPLE YUMMY SPICED LENTILS
A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter!
Provided by Chef Kirsten 1
Categories Rice
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- mince the garlic and dice the onion.
- heat oil in a medium-sized pot, add onion and garlic and heat on low until the onions become translucent (it's important to keep it on the lowest heat setting because garlic burns really easily!).
- add a pinch or two of curry powder, coat onions and garlic and sautee for one more minute or until the spice starts to dye them.
- now add the lentils and water according to the packaging (mine suggested 1 cup of lentils and 3 cups of water), bring to a boil and add the rest of the spices.
- stir, cover, turn the heat back down to low and let simmer for 20-30 minutes or until lentils are tender.
- drain most of the water and serve over rice or with pita or naan bread and enjoy!
- *you can use any spices you have laying around, really. I just sifted through my cupboards and found that these work really well together, but feel free to experiment, add veggies, whatever you like :).
Nutrition Facts : Calories 495.7, Fat 15.3, SaturatedFat 2.3, Sodium 29.2, Carbohydrate 65.4, Fiber 31.3, Sugar 3.9, Protein 25.8
SPICED LENTILS WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.
WARM SPICED LENTILS
Make and share this Warm Spiced Lentils recipe from Food.com.
Provided by stephanie
Categories Lentil
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cover lentils by 2 inches of water and bring to a boil.
- Reduce heat and simmer until just tender, about 25 minutes. Drain well.
- In large skillet, heat oil over medium heat.
- Cook onion for 5 minutes.
- Add garlic, 2/3 of tomatoes, cucumber, cumin, ginger, paprika and cayenne.
- Cook, stirring for 3 minutes.
- Add parsley and lentils, stir for 2 minutes.
- Season with lemon juice and salt and pepper to taste.
- Fold in remaining tomatoes and garnish with feta cheese.
FISH WITH SPICED LENTILS
A healthy supper, full of flavour, in less than half an hour
Provided by Good Food team
Categories Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
- Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.33 milligram of sodium
SPICED LENTILS
Provided by Prem K. Singh
Categories Side Vegetarian Quick & Easy Dinner Lentil Healthy Vegan Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan. Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onions and sauté until brown, about 18 minutes. Mix in chili powder and cloves; stir 1 minute.
- Stir onion mixture into lentils. Season with pepper. Transfer to bowl. Sprinkle with curry powder, then cilantro.
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