Lentil recipe wanted

[Guest guest]

I'd like to get a lentil recipe for red-split-lentils.

I can't find yellow lentils, but did find red.

Got any recipes for that cooked in a pressure cooker?

 

I tried it, and it came out pretty good, but would like some actuall

recipes to go on, since I sort of winged it.

[Guest guest]

Here is a favorite of mine from the Not Milk Man, Robert Cohen,

http://www.notmilk.com. I have made it with the Biryani paste, the same

way he showed us at a cooking demo:

 

Roberts EASY red lentils:

 

COOKING TIME: 20 MINUTES

 

Bring three cups of water to a boil and add one cup of red lentils.

 

When the water has nearly evaporated and the lentils are done to your

degree of doneness, stir in one or two tablespoons (to taste) of any of

the following:

 

FROM THE JAR:

AMOY Fermented black bean sauce

AMOY Garlic & Chili paste

PATEK'S Biryani paste

PATEK'S Tandoori paste

 

The varieties of this dish are endless. Serve on cooked millet,

rye or whole wheat berries (which can be prepared a day in advance).

You can use any kind of rice, buckwheat or kasha too.

 

Robert Cohen

==================================================

 

Have not tried the rest of these recipes yet:

 

CURRIED RED LENTIL SOUP WITH SWEET POTATOES AND GREENS

6 servings

 

2 tablespoons light olive oil

1 cup chopped red onion

2 cloves garlic, minced

1 1/2 cups red lentils, rinsed

2 large or 3 medium sweet potatoes, peeled and diced

1 teaspoon grated fresh ginger

2 teaspoons good quality curry powder, more or less to taste

1/2 teaspoon ground coriander

1/4 teaspoon each cinnamon and nutmeg

6 to 8 ounces Swiss chard, escarole, or spinach

Juice of 1 lime

Salt to taste

 

Heat the oil in a soup pot. Add the onion and garlic and sauté over

medium heat until golden brown, about 10 minutes. Add 6 cups water, plus

the lentils, sweet potatoes, and seasonings. Bring to a simmer, then

simmer gently, covered, until the lentils are mushy and the potatoes are

done, about 25 minutes.

 

In the meantime, wash the greens, remove their thick mid-ribs, then

slice them into narrow shreds about 2 inches long. Stir into the soup

along with the lime juice. If the soup is too thick, adjust the

consistency with a small amount of water.

 

Continue to simmer gently until the greens are just done, about 10 to 15

minutes for Swiss chard and escarole, 5 minutes for spinach. Season to

taste with salt. Serve at once, or let the soup stand for an hour or

two, then heat through as needed.

 

Per serving: Calories: 199; Total fat: 5 g; Protein: 8 g; Carbohydrate:

33 g; Cholesterol: 0 g; Sodium: 111 mg

==============

Red Lentil Dahl

 

3 c. water

1 c. red lentils

 

3 cloves garlic, crushed

2 tsp. ginger, minced

1 jalapeno, seeds removed and finely minced

1 tsp. ground cumin

1/4 tsp. tumeric

 

1/2 c. lite or regular coconut milk

1 Tbs. chopped cilantro

salt & pepper to taste

 

- -combine lentils and water, bring to a boil then reduce to simmer,

cook about

20 minutes until lentils are mushy

- -while lentils are cooking combine garlic, ginger, jalapeno, cumin and

tumeric

- -when lentils are mushy add garlic combination, cook for about 3

minutes

- -add coconut milk and cilantro, cook for one more minute, salt &

pepper to

taste, then serve

 

I like to serve this in a bowl with a scoop of basmati rice in the

middle

with a cucumber and tomato salad. This would usually make enough for me,

my

husband (who usually has seconds), and my 3 yr old with a little left

over.

Another variation is add a little more cumin and tumeric and a 15oz can

of

kidney beans, rinsed and drained, when you add the garlic and stuff.

 

)

Mindy

=================

RED LENTIL SURPRISE

I am always looking for quick and easy meals, and also ways to improve

recipes that I have been preparing for a long time. This is one of our

favorite fast meals. I like it because it is easy to prepare and I

don’t have to attend it constantly while it is cooking. John likes it

because it is very filling and it tastes great!

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 8

½ cup water

1 onion, chopped

1 bell pepper, chopped

½ teaspoon fresh minced garlic (or bottled minced garlic)

1 32-ounce box vegetable broth

1 15-ounce can tomato sauce

2 cups red lentils

1 carrot, grated

2 tablespoons soy sauce

2 tablespoons parsley flakes

1 bay leaf

½ teaspoon basil

1 7-ounce package baked tofu, sliced

 

Place the water in a large saucepan. Add the onion, bell pepper and

garlic. Cook, stirring occasionally for 5 minutes, until vegetables

soften slightly. Add remaining ingredients, except for the tofu. Bring

to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring

occasionally. Add tofu, stir gently and heat for about 2-3 minutes.

Serve over whole grain toast or rolls.

Hints: This may also be made without the tofu and it is still

delicious. You could also serve this over rice or potatoes. This

reheats well so it is great as a leftover!

2003 John McDougall

=============

[Guest guest]

More red lentil recipes. Note - red lentils have the outer portion

removed, so they cook more quickly. You shouldn't need a pressure

cooker. I have not tried these recipes either. (I just collect a lot

of recipes):

 

red lentils

 

1 onion (preferably red onion, cos they´re the best)

garlic (optional)

2 tbsp of raisins

chopped nuts of choice

your favourite curry mix (i use chana masala) (alternatively, use ground

 

cumin + coriander, chili powder, a clove or two, curry leaves,

pomegranate

seeds or dried mango powder)

cinnamon

 

 

heat a bit of oil. put in the spices (the mix or cumin & coriander) and

fry

for a few seconds. throw in the lentils to give them a quick " toast " and

mix

well with the spices. take out of pan, and place in a dish. Wipe pot

clean,

then fry/sautee the onions. add water & the toasted lentils. add

raisins. if

not using a spice mix, add other spices now. simmer till soft - some 10

minutes maybe? keep adding water, this dish should be like a thick soup.

Add

nuts at the end (unless you want them to soft). serve topped with fresh

coriander and plain soy yoghurt. and have some roti with it. (:

 

liefs

lissy

========================

This is another delicious stew using sweet winter squash, such as

kabocha or buttercup. Serve over couscous or with

wild rice dressing.

 

Winter Squash and Red Lentil Stew

(Serves 8)

 

1 cup red lentils (masoor dal) or yellow split peas

4 cups water

1 onion, chopped

1/2 teaspoon each mustard seeds, turmeric, ginger,

and cumin

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

4 cups peeled and diced winter squash (about 2

pounds)

1 tablespoon lemon juice

1/2 teaspoon salt or to taste

 

Place the lentils and 2 cups water in a pot and bring

to a simmer. Cover

loosely and cook until the lentils are tender, about

20 minutes.

 

Braise the onion in 1/2 cup water until soft and

translucent, then add the

spices, the remaining 1-1/2 cups water, and the diced

squash. Cover and

cook over medium heat until the squash is tender when

pierced with a fork,

about 15 minutes. Stir in the lemon juice, cooked

lentils, and salt to taste.

 

Nutrition information per 1-1/4-cup serving: 122

calories, 6 g protein, 23 g

carbohydrate, 0.5 g fat, 4% of calories from fat, 0

mg cholesterol, 136 mg sodium

 

from P.C.R.M. (Physicians Committee for Responsible Medicine)

=====================

Provencal Red Lentil Soup

 

Recipe By :Short Cut Vegetarian by Lorna Sass

Serving Size : 4

 

5 cups water

1 tablespoon vegetable bouillon granules -- (heaping measure)

1 cup red lentils -- picked over, rinsed

2 cups chopped leeks -- include tender tops

3 large carrots; scrubbed -- 1/2-inch dice

1 1/2 teaspoons Herbes de Provence

salt (optional) and black pepper

2 tablespoons chopped fresh parsley (optional) -- for garnish

 

In a heavy soup pot, bring the water and stock powder to a boil. Add the

lentils, stir to separate them. Add leeks, carrots and herbs. Return to

a boil, then reduce the heat and simmer, covered, until the lentils are

very soft, about 20 minutes. Stir frequently and well, as the lentils

tend to sink to the bottom.

 

Stir in salt and pepper to taste, garnish with parsley if you wish and

serve hot.

 

PRESSURE COOKER VARIATION: If using a jiggle-top pressure cooker, add 1

tablespoon of olive oil along with the lentils and cook for 4 minutes

under high pressure. Allow the pressure to come down naturally or use a

quick release method. Stir well and add salt and pepper to taste.

Garnish and serve.

 

HERBES DE PROVENCE has equal measures of dried basil, tarragon, summer

savory, rosemary and marjoram. It may include an equal measure of

chervil. Add extra basil. Can add dried lavender for aromatic.

 

NOTES : The aroma of the herbes de Provence in this simple but

substantial soup will transport you to a sunny garden in the South of

France. Although the soup has no oil, the smooth texture of the red

lentils gives it a creamy richness. To enhance this aspect, you can

puree all or part of the soup. Red lentils are a prime short-cut legume

because they cook so quickly and require no presoaking. Serve the soup

with a sliced baguette so you and your guests can mop up every last

drop.

=================

Syrian Red Lentil Soup - Recipe

Adapted from A Fistful of Lentils, by Jennifer Felicia Abadi (Harvard

Common Press, 2002).

Lentils play a large role in basic Syrian Jewish cooking. They are

inexpensive, easy to prepare, and a good source of nutrition.

Simple Solution:

It is a legend that the Jews in Sinai were given lentils by Moses to

help them endure their long exodus from Egypt.

This is a thick, golden soup spiced with garlic and cumin and served

with fresh lemon wedges. It’s hearty, like pea soup, and will provide

just the right source of energy to get you through a cold winter day.

You can make it ahead of time, too: it freezes beautifully.

INGREDIENTS

2 1/2 cups dried split red lentils

10 cups cold water

2 1/2 teaspoons salt

1 to 2 teaspoons minced garlic, to taste

1 1/2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons olive oil

2 tablespoons unbleached all-purpose flour dissolved in 3 tablespoons

cold water

Lemon wedges (1 to 2 per person)

1. Submerge the lentils in a medium-sized bowl filled with cold water.

Pick out small rocks and skim off any dirt and old shells that float to

the surface.

2. Put the drained lentils into a 5-quart saucepan or kettle, add the

water, and bring to a boil. Reduce the heat to medium-low, partially

cover, and simmer for 45 minutes to 1 hour, stirring occasionally. Add

the salt and mix well. Continue to simmer until the soup becomes fairly

thick, like pea soup, an additional 10 to 15 minutes.

3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander.

 

4. Heat the oil in a small skillet over medium heat and add the garlic

mixture. Brown the mixture until the garlic and oil turn into a yellow

sauce, about 30 seconds (make sure not to cook the garlic over high

heat; it burns easily.) Remove from the heat.

5. Add the dissolved flour and garlic sauce to the soup. Simmer,

partially covered, for 10 minutes. (May be frozen up to 1 month at this

point, or refrigerated for 2 to 3 days. When reheating, it may be

necessary to add water, as the soup thickens upon cooling.)

6. Taste the soup for salt. Serve very hot accompanied by lemon wedges,

which are squeezed, several drops at a time, into each spoonful of soup

as it is eaten.

Serves 4 to 6.

======================

Red Lentil, Bulgur, and Mint Soup

 

Ezogelin Çarbasi Serves 4-6

 

Sultan's Kitchen presented this soup to more than 1500 guests at the

annual James Beard Awards Dinner in May 1995.

 

 

 

2 tablespoons virgin olive oil

2 tablespoons unsalted clarified butter

1 large Spanish onion, finely diced (3/4 cups)

2 garlic cloves, minced

2 tablespoons tomato paste

1 medium tomato, peeled,

seeded and finely chopped (1/2 cup)

2 tablespoons paprika

1/2 teaspoon Turkish red pepper

or ground red pepper

1-1/2 cups red lentils

1/4 cup long-grain white rice

6 cups chicken stock or water

1/4 cup fine-grain bulgur

1 tablespoon dried mint

Salt and freshly ground black pepper

Plain bread croutons (optional)

Lemon wedges

 

Topping

2 tablespoons unsalted butter

1 teaspoon dried mint

1/2 teaspoon paprika

 

 

 

In a heavy medium-size saucepan, heat the olive oil and the butter over

medium heat. Add the onion and garlic and cook gently for about 2

minutes, or until they're softened but not brown. Stir in the tomato

paste, chopped tomato, paprika, and Turkish pepper. Add the lentils,

rice, and stock. Cover the saucepan and bring the liquid to a boil.

Lower the heat and simmer for 30-35 minutes, stirring occasionally,

until the rice is cooked and the lentils have blended with the stock.

Add the bulgur and mint, and season with salt and pepper. Cook for

another 10 minutes, stirring occasionally. If the soup is too thick, add

a little water.

 

To make the topping, melt the butter in a small saucepan over low heat.,

add the mint and paprika, and stir the mixture until it sizzles. Ladle

the soup into individual bowls and drizzle the butter mixture over each

serving. Top with the croutons, if you're using them. Serve at once with

lemon wedges.

[Guest guest]

Wow, Lots of delicous recipes! Thank you so much!

I'm going to try some of these.

 

The one recipe I was going from yesterday turned out ok, but I

should not have pressure cooked them, and then I added way too much

diced ginger, which I didn't cook enough.

 

Thanks so much for the recipes! I'll let you know how they come out.

I'll save these and get ingredients for later in the week. Hopefully

tomorrow, but who knows how work will go. I usually try new recipes

on the weekends.

 

Patrick