Re:First time with lentils - need some ideas

[Guest guest]

One of my favorite & easiest lentil recipes is as follows. It's from memory and

can be adjusted to your tastes.

 

RICHTA

Fry a lot of onions (5, 6, or more) in a large soup pot for about 5 minutes

Add water (about 12 -16cups), boullion

Add packet of lentils, cook until tender (about 40 m inutes)

Just as lentils are finished cooking, add packet of frozen spinach

Add Spices: corriander, cumin, salt, pepper...to taste (fresh or dried)

Blend with an immersian blender (or not, depends if you like chunky or smooth)

Serve over rice noodes (egg noodles for vegetarians)

(Consistency should be like a thick pea soup)

Enjoy,

Tami

 

 

 

 

 

 

 

[Guest guest]

Tami,

 

That Richta sounds good and easy. Just one question: what exactly is a " packet

of lentils " ? Is that a pound of dried lentils?

 

Thanks,

 

Liz

 

 

 

 

________________________________

Tami Sheheri <tsheheri

 

Wednesday, February 4, 2009 10:27:08 AM

Re:First time with lentils - need some ideas

 

 

One of my favorite & easiest lentil recipes is as follows. It's from memory and

can be adjusted to your tastes.

 

RICHTA

Fry a lot of onions (5, 6, or more) in a large soup pot for about 5 minutes

Add water (about 12 -16cups), boullion

Add packet of lentils, cook until tender (about 40 m inutes)

Just as lentils are finished cooking, add packet of frozen spinach

Add Spices: corriander, cumin, salt, pepper...to taste (fresh or dried)

Blend with an immersian blender (or not, depends if you like chunky or smooth)

Serve over rice noodes (egg noodles for vegetarians)

(Consistency should be like a thick pea soup)

Enjoy,

Tami

 

 

 

 

[Guest guest]

Here's a recipe VegNews Magazine just e-mailed:

 

Scrumptious Sambar

 

Who doesn't love an authentic Indian thali, complete with all the

fixin's? While it might be a bit much to try and bust out a 10-dish

masterpiece on a busy weeknight, there's always time for a simple,

satisfying sambar. If you're unfamiliar with this South Indian

delight, get ready to meet your new best friend. The savory stew is

traditionally served at breakfast, but makes a comforting meal any

time of day. Though some of the ingredients might require a trip to

your nearest Indian market (which may be online—VN staffers love

indianblend.com), it's definitely worth the small time investment to

get the right stuff—you'll be rewarded with big-time flavor! Homey,

comforting, and a whole lot more exciting than your everyday lentil

stew, this sambar totally hits the spot. And if you happen to have

the time, go for it and use this sambar as the centerpiece of your

thali, complete with coconut chutney, chole, and papadum.

 

 

 

Makes 3 cups

 

What You Need:

2-1/2 cups cooked yellow lentils

1-1/2 cups water

1 cup tomato, chopped

1/2 cup cauliflower, cut into 1/2-inch pieces

1/4 cup carrots, sliced

1/4 cup green beans, cut into 1/2-inch pieces

1/2 teaspoon tamarind concentrate dissolved in 1/2 cup water

1 tablespoon sambar powder

1/4 teaspoon cayenne

1 teaspoon salt

1/4 teaspoon sugar

2 tablespoons cilantro, chopped

1 tablespoon canola oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/8 teaspoon turmeric

15 fresh kari leaves

2 dried red chiles, destemmed and chopped

Cilantro for garnish

 

What You Do:

1. In a large saucepan over high heat, combine the lentils, water,

tomato, cauliflower, carrots, and green beans. Bring to a boil.

Reduce heat to medium and cook, covered, about 10 minutes.

 

2. Add the tamarind liquid, sambar powder, cayenne, salt, sugar, and

cilantro. Cover and simmer for ten minutes. Transfer to a large

serving dish, cover, and set aside.

 

3. In a small frying pan over medium-high, add canola oil. Add the

mustard and cumin seeds. When the seeds sizzle and splatter,

immediately add turmeric, kari leaves, and chiles. Stir for 30

seconds, remove, and pour over lentil mixture. Garnish with cilantro

and serve.

 

 

 

, Tami Sheheri <tsheheri wrote:

>

> One of my favorite & easiest lentil recipes is as follows. It's

from memory and can be adjusted to your tastes.

>  

> RICHTA

> Fry a lot of onions (5, 6, or more) in a large soup pot for about 5

minutes

> Add water (about 12 -16cups), boullion

> Add packet of lentils, cook until tender (about 40 m inutes)

> Just as lentils are finished cooking, add packet of frozen spinach

> Add Spices: corriander, cumin, salt, pepper...to taste (fresh or

dried)

> Blend with an immersian blender (or not, depends if you like chunky

or smooth)

> Serve over rice noodes (egg noodles for vegetarians)

> (Consistency should be like a thick pea soup)

> Enjoy,

> Tami

>  

>  

>

>

>

>

>