SPICY LENTILS (SOUTH AFRICA)
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
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 LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
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
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
SPICY LAMB AND LENTILS
Steps:
- Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
- Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.
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.
SPICY SALMON & LENTILS
This dish is easy to cook but still packed full of flavour.
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
- While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium
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- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
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