SPICY RED LENTILS WITH CAPERS AND CURRANTS
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)
Provided by Stardustannie
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.
Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3
SPICY LENTILS
Cooking time for lentils can vary from 15 minutes to as long as 1 hour, depending on the type and age of the lentils. Red Lentils (which turn yellow when cooked) cook very quickly because they are split and after 15 to 20 minutes they soften to a puree. Brown lentils hold their shape better but can take longer to cook. Serve this soupy stew-like dish in a shallow bowl over brown rice. I got this from Prevention Magazine.
Provided by Erin Justice
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in oil until tender.
- Stir in ginger and cumin, sauté for 30 seconds.
- Add lentils, water and salt.
- Heat to a boil, reduce heat to low and simmer, partially covered for 15 minutes.
- If the lentils are soft, uncover and gently boil until most of the liquid evaporates.
- If the lentils are not yet tender, continue to cook, partially covered, testing every 10 minutes or so.
- Remove from heat and stir in cilantro and lemon juice.
- Serve warm with brown rice.
Nutrition Facts : Calories 223.3, Fat 4.2, SaturatedFat 0.4, Sodium 445.1, Carbohydrate 34.1, Fiber 15.4, Sugar 2.8, Protein 12.9
CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)
Provided by mahto
Number Of Ingredients 24
Steps:
- 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp
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