Curried Red Lentils with Caramelized Onions (recipe)

[Guest guest]

this is what i made for dinner tonight. very easy and

pretty quick. the only substitution i made was using

plain brown lentils instead of red lentils. i mixed

my own curry powder and will post that recipe

separately.

 

Curried Red Lentils with Caramelized Onions

Serves 4 as a main course.

 

Curried Red Lentils

 

2 tablespoons canola oil

4 medium garlic cloves, minced

1 tablespoon minced gingerroot

2 teaspoons curry powder

3 1/2 cups water

1 cup unsweetened coconut milk

1 1/2 cups dried red lentils, rinsed and picked over

Salt

1/4 cup chopped fresh cilantro leaves

 

Quick Caramelized Onions

2 tablespoons unsalted butter

3 medium onions (about 1 pound), halved and thinly

sliced

1/2 teaspoon salt

1/2 teaspoon sugar

 

Basmati Rice Pilaf

(see recipe below)

 

For the lentils: Heat the oil in a large saute pan

over medium-high heat until shimmering. Add the

garlic, ginger and curry powder and cook, stirring

often, until fragrant, about 1 minute. Add the water,

coconut milk, lentils and 1/2 tespoon salt and bring

to a boil. Reduce the heat to low, cover and simmer,

stirring onece or twice, until the lentils have fallen

apart, about 20 minutes. Uncover, raise

the heat and simmer until the lentils thicken a bit

(they should be loose but not liquidy), about 5

minutes. Stir in the cilantro and adjust the

seasonsings, adding salt to taste.

 

For the onions: Meanwhile, melt the butter in a medium

skillet over medium-high heat. Once the foaming

subsides, add the onions, salt, and sugar and cook,

stirring occasionally, until the onions soften

and begin to color slightly, about 5 minutes. Reduce

the heat to medium and continue to cook, stirring

occasionally, until the onions are very tender and

nicely browned, about 15 minutes. (If the onions

start to burn at any point, reduce the heat.)

 

To serve: Spoon some rice pilaf into individual

shallow soup or pasta bowls. Spoon some lentils over

the rice, top with a tangle of caramelized onions and

serve.

 

Basmati Rice Pilaf

 

1 1/2 cups basmati rice

2 tablespoons unsalted butter or canola oil

6 whole green cardamom pods, lightly crushed with the

side of a chef's knife to release flavor

2 1/4 cups water

1 teaspoon salt

 

Place the rice in a medium bowl and fill with cold

water. Swish the rice around in the water with your

fingers. Carefully drain off the water, keeping the

rice in the bowl. Repeat the rinsing and draining

steps until the water is no longer cloudy, 4 or 5 more

times. Set the rice aside.

 

Heat the butter in a medium saucepan, preferably

nonstick, over medium heat until foaming. If using,

add the cardamom pods and cook until aromatic, about

30 seconds. Add the rice and cook, stirring

constantly, until the rice smells toasted but has not

colored, about 3 minutes. Add the water and salt and

bring to a boil. Reduce the heat to low, cover and

cook (without opening the lid), until all the

liquid has been absorbed, about 15 minutes.

 

Remove the pot from the heat and set aside, covered,

for 10 minutes to allow the rice to finish cooking.

Fluff the rice with a fork and serve.

 

recipe source: " A Year in a Vegetarian Kitchen: Easy

Seasonal Dishes for Family and Friends, " by Jack Bishop.

 

 

 

 

 

Dress up your holiday email, Hollywood style. Learn more.

http://celebrity.mail.

[Guest guest]

sounds YUMMY!!! Thanks for posting!

 

 

 

Debra Lee Thompson

 

Analyst - Mortgage I

 

First Horizon Home Loans Corporation

 

debrathompson <debrathompson

 

214.492.7402

 

artichoke72x [artichoke72x]

Sunday, December 12, 2004 10:57 PM

Curried Red Lentils with

Caramelized Onions (recipe)

 

 

this is what i made for dinner tonight. very easy and

pretty quick. the only substitution i made was using

plain brown lentils instead of red lentils. i mixed

my own curry powder and will post that recipe

separately.

 

Curried Red Lentils with Caramelized Onions

Serves 4 as a main course.

 

Curried Red Lentils

 

2 tablespoons canola oil

4 medium garlic cloves, minced

1 tablespoon minced gingerroot

2 teaspoons curry powder

3 1/2 cups water

1 cup unsweetened coconut milk

1 1/2 cups dried red lentils, rinsed and picked over

Salt

1/4 cup chopped fresh cilantro leaves

 

Quick Caramelized Onions

2 tablespoons unsalted butter

3 medium onions (about 1 pound), halved and thinly

sliced

1/2 teaspoon salt

1/2 teaspoon sugar

 

Basmati Rice Pilaf

(see recipe below)

 

For the lentils: Heat the oil in a large saute pan

over medium-high heat until shimmering. Add the

garlic, ginger and curry powder and cook, stirring

often, until fragrant, about 1 minute. Add the water,

coconut milk, lentils and 1/2 tespoon salt and bring

to a boil. Reduce the heat to low, cover and simmer,

stirring onece or twice, until the lentils have fallen

apart, about 20 minutes. Uncover, raise

the heat and simmer until the lentils thicken a bit

(they should be loose but not liquidy), about 5

minutes. Stir in the cilantro and adjust the

seasonsings, adding salt to taste.

 

For the onions: Meanwhile, melt the butter in a medium

skillet over medium-high heat. Once the foaming

subsides, add the onions, salt, and sugar and cook,

stirring occasionally, until the onions soften

and begin to color slightly, about 5 minutes. Reduce

the heat to medium and continue to cook, stirring

occasionally, until the onions are very tender and

nicely browned, about 15 minutes. (If the onions

start to burn at any point, reduce the heat.)

 

To serve: Spoon some rice pilaf into individual

shallow soup or pasta bowls. Spoon some lentils over

the rice, top with a tangle of caramelized onions and

serve.

 

Basmati Rice Pilaf

 

1 1/2 cups basmati rice

2 tablespoons unsalted butter or canola oil

6 whole green cardamom pods, lightly crushed with the

side of a chef's knife to release flavor

2 1/4 cups water

1 teaspoon salt

 

Place the rice in a medium bowl and fill with cold

water. Swish the rice around in the water with your

fingers. Carefully drain off the water, keeping the

rice in the bowl. Repeat the rinsing and draining

steps until the water is no longer cloudy, 4 or 5 more

times. Set the rice aside.

 

Heat the butter in a medium saucepan, preferably

nonstick, over medium heat until foaming. If using,

add the cardamom pods and cook until aromatic, about

30 seconds. Add the rice and cook, stirring

constantly, until the rice smells toasted but has not

colored, about 3 minutes. Add the water and salt and

bring to a boil. Reduce the heat to low, cover and

cook (without opening the lid), until all the

liquid has been absorbed, about 15 minutes.

 

Remove the pot from the heat and set aside, covered,

for 10 minutes to allow the rice to finish cooking.

Fluff the rice with a fork and serve.

 

recipe source: " A Year in a Vegetarian Kitchen: Easy

Seasonal Dishes for Family and Friends, " by Jack Bishop.

 

 

 

Dress up your holiday email, Hollywood style. Learn more.

http://celebrity.mail.

 

 

 

[Guest guest]

This sounds wondeful!! Do I need to look for " unsweetened " coconut

milk specifically? I have a can in the cupboard, but never noticed

unsweetened or sweetened versions before.

thanks,

Amanda

 

, " artichoke72x "

<artichoke72x> wrote:

> this is what i made for dinner tonight. very easy and

> pretty quick. the only substitution i made was using

> plain brown lentils instead of red lentils. i mixed

> my own curry powder and will post that recipe

> separately.

>

> Curried Red Lentils with Caramelized Onions

> Serves 4 as a main course.

>

> Curried Red Lentils

>

> 2 tablespoons canola oil

> 4 medium garlic cloves, minced

> 1 tablespoon minced gingerroot

> 2 teaspoons curry powder

> 3 1/2 cups water

> 1 cup unsweetened coconut milk

> 1 1/2 cups dried red lentils, rinsed and picked over

> Salt

> 1/4 cup chopped fresh cilantro leaves

>

> Quick Caramelized Onions

> 2 tablespoons unsalted butter

> 3 medium onions (about 1 pound), halved and thinly

> sliced

> 1/2 teaspoon salt

> 1/2 teaspoon sugar

>

> Basmati Rice Pilaf

> (see recipe below)

>

> For the lentils: Heat the oil in a large saute pan

> over medium-high heat until shimmering. Add the

> garlic, ginger and curry powder and cook, stirring

> often, until fragrant, about 1 minute. Add the water,

> coconut milk, lentils and 1/2 tespoon salt and bring

> to a boil. Reduce the heat to low, cover and simmer,

> stirring onece or twice, until the lentils have fallen

> apart, about 20 minutes. Uncover, raise

> the heat and simmer until the lentils thicken a bit

> (they should be loose but not liquidy), about 5

> minutes. Stir in the cilantro and adjust the

> seasonsings, adding salt to taste.

>

> For the onions: Meanwhile, melt the butter in a medium

> skillet over medium-high heat. Once the foaming

> subsides, add the onions, salt, and sugar and cook,

> stirring occasionally, until the onions soften

> and begin to color slightly, about 5 minutes. Reduce

> the heat to medium and continue to cook, stirring

> occasionally, until the onions are very tender and

> nicely browned, about 15 minutes. (If the onions

> start to burn at any point, reduce the heat.)

>

> To serve: Spoon some rice pilaf into individual

> shallow soup or pasta bowls. Spoon some lentils over

> the rice, top with a tangle of caramelized onions and

> serve.

>

> Basmati Rice Pilaf

>

> 1 1/2 cups basmati rice

> 2 tablespoons unsalted butter or canola oil

> 6 whole green cardamom pods, lightly crushed with the

> side of a chef's knife to release flavor

> 2 1/4 cups water

> 1 teaspoon salt

>

> Place the rice in a medium bowl and fill with cold

> water. Swish the rice around in the water with your

> fingers. Carefully drain off the water, keeping the

> rice in the bowl. Repeat the rinsing and draining

> steps until the water is no longer cloudy, 4 or 5 more

> times. Set the rice aside.

>

> Heat the butter in a medium saucepan, preferably

> nonstick, over medium heat until foaming. If using,

> add the cardamom pods and cook until aromatic, about

> 30 seconds. Add the rice and cook, stirring

> constantly, until the rice smells toasted but has not

> colored, about 3 minutes. Add the water and salt and

> bring to a boil. Reduce the heat to low, cover and

> cook (without opening the lid), until all the

> liquid has been absorbed, about 15 minutes.

>

> Remove the pot from the heat and set aside, covered,

> for 10 minutes to allow the rice to finish cooking.

> Fluff the rice with a fork and serve.

>

> recipe source: " A Year in a Vegetarian Kitchen: Easy

> Seasonal Dishes for Family and Friends, " by Jack Bishop.

>

>

>

>

>

> Dress up your holiday email, Hollywood style. Learn more.

> http://celebrity.mail.

[Guest guest]

I made this last night for dinner and used " lite " coconut milk - it was

HEAVENLY!!!!!

 

 

 

Debra Lee Thompson

 

Analyst - Mortgage I

 

First Horizon Home Loans Corporation

 

debrathompson <debrathompson

 

214.492.7402

 

Amanda Crawford Beckwith [lovethecold]

Monday, December 13, 2004 7:15 PM

Re: Curried Red Lentils with

Caramelized Onions (recipe)

 

 

 

This sounds wondeful!! Do I need to look for " unsweetened "

coconut

milk specifically? I have a can in the cupboard, but never

noticed

unsweetened or sweetened versions before.

thanks,

Amanda

 

, " artichoke72x "

<artichoke72x> wrote:

> this is what i made for dinner tonight. very easy and

> pretty quick. the only substitution i made was using

> plain brown lentils instead of red lentils. i mixed

> my own curry powder and will post that recipe

> separately.

>

> Curried Red Lentils with Caramelized Onions

> Serves 4 as a main course.

>

> Curried Red Lentils

>

> 2 tablespoons canola oil

> 4 medium garlic cloves, minced

> 1 tablespoon minced gingerroot

> 2 teaspoons curry powder

> 3 1/2 cups water

> 1 cup unsweetened coconut milk

> 1 1/2 cups dried red lentils, rinsed and picked over

> Salt

> 1/4 cup chopped fresh cilantro leaves

>

> Quick Caramelized Onions

> 2 tablespoons unsalted butter

> 3 medium onions (about 1 pound), halved and thinly

> sliced

> 1/2 teaspoon salt

> 1/2 teaspoon sugar

>

> Basmati Rice Pilaf

> (see recipe below)

>

> For the lentils: Heat the oil in a large saute pan

> over medium-high heat until shimmering. Add the

> garlic, ginger and curry powder and cook, stirring

> often, until fragrant, about 1 minute. Add the water,

> coconut milk, lentils and 1/2 tespoon salt and bring

> to a boil. Reduce the heat to low, cover and simmer,

> stirring onece or twice, until the lentils have fallen

> apart, about 20 minutes. Uncover, raise

> the heat and simmer until the lentils thicken a bit

> (they should be loose but not liquidy), about 5

> minutes. Stir in the cilantro and adjust the

> seasonsings, adding salt to taste.

>

> For the onions: Meanwhile, melt the butter in a medium

> skillet over medium-high heat. Once the foaming

> subsides, add the onions, salt, and sugar and cook,

> stirring occasionally, until the onions soften

> and begin to color slightly, about 5 minutes. Reduce

> the heat to medium and continue to cook, stirring

> occasionally, until the onions are very tender and

> nicely browned, about 15 minutes. (If the onions

> start to burn at any point, reduce the heat.)

>

> To serve: Spoon some rice pilaf into individual

> shallow soup or pasta bowls. Spoon some lentils over

> the rice, top with a tangle of caramelized onions and

> serve.

>

> Basmati Rice Pilaf

>

> 1 1/2 cups basmati rice

> 2 tablespoons unsalted butter or canola oil

> 6 whole green cardamom pods, lightly crushed with the

> side of a chef's knife to release flavor

> 2 1/4 cups water

> 1 teaspoon salt

>

> Place the rice in a medium bowl and fill with cold

> water. Swish the rice around in the water with your

> fingers. Carefully drain off the water, keeping the

> rice in the bowl. Repeat the rinsing and draining

> steps until the water is no longer cloudy, 4 or 5 more

> times. Set the rice aside.

>

> Heat the butter in a medium saucepan, preferably

> nonstick, over medium heat until foaming. If using,

> add the cardamom pods and cook until aromatic, about

> 30 seconds. Add the rice and cook, stirring

> constantly, until the rice smells toasted but has not

> colored, about 3 minutes. Add the water and salt and

> bring to a boil. Reduce the heat to low, cover and

> cook (without opening the lid), until all the

> liquid has been absorbed, about 15 minutes.

>

> Remove the pot from the heat and set aside, covered,

> for 10 minutes to allow the rice to finish cooking.

> Fluff the rice with a fork and serve.

>

> recipe source: " A Year in a Vegetarian Kitchen: Easy

> Seasonal Dishes for Family and Friends, " by Jack Bishop.

>

>

>

>

>

> Dress up your holiday email, Hollywood style. Learn more.

> http://celebrity.mail.

 

 

 

 

 

 

[Guest guest]

hi amanda,

you can find coconut milk in the asian section of the

grocery store. 'a taste of thai' is a brand that is

quite common. i don't think it says " unsweetened " ,

specifically. i think that was in the recipe to

distinguish coconut milk from uber sweet cream of

coconut products (like coco lopez)

susie

 

--- Amanda Crawford Beckwith <lovethecold

wrote:

 

>

> This sounds wondeful!! Do I need to look for

> " unsweetened " coconut

> milk specifically? I have a can in the cupboard, but

> never noticed

> unsweetened or sweetened versions before.

> thanks,

> Amanda

 

 

 

 

 

 

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