Spicy Red Lentils And Rice Recipes

MISIR WOT (SPICY RED LENTILS)

Steps:

• Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
• Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
• Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

SPICY RED LENTILS AND RICE

Steps:

• Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
• While the lentils are cooking, cook the rice.
• About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
• Divide rice among 4 bowls and top with lentils. Garnish with cilantro.

RED LENTILS WITH RICE

Steps:

• Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
• Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.

SPICY CURRIED LENTILS AND RICE

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.

SPICED RICE & LENTILS WITH CAULIFLOWER

Steps:

• Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
• Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

SPICY RICE, BEAN AND LENTIL CASSEROLE

Steps:

• In a non stick saucepan, heat oil over medium high heat.
• Add garlic, onions and green pepper, cook for 3 minutes.
• Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
• Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
• Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.