Indian Style Lentils Vegan Food

INDIAN-STYLE LENTILS

Indian-Style Lentils image

Simple dish of earthy green or brown lentils seasoned with tomato and Indian spices - an easy main or side

Provided by Lisa Turner

Yield 4 main or 6 to 8 side servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter or olive oil
1 large onion, chopped
2 cloves garlic, minced or crushed
1-inch piece fresh ginger, minced or grated
2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne
1 tomato, chopped
3 cups water
1 1/4 cups green or brown lentils, rinsed
juice from 1 small lemon (2 tablespoons)
1 teaspoon sea salt, or to taste

Steps:

Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary.
Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm.

INDIAN STYLE LENTILS-VEGAN

Indian Style Lentils-Vegan image

This is a very tasty recipe for the dry lentils available from the supermarket. I got the original from the 1972 edition of "An Invitation to Indian Cooking" by Madhur Jaffrey, a cookbook that I highly recommend for very satisfying recipes. I have modified it so that it has less fat. I use one tablespoonful here. If you want to use no oil, you could just dry roast the cumin seeds and leave out the asafetida. The seasoning is very mild; you can pump it up by adding more ginger, pepper, cayenne and turmeric.

Provided by Luvkimono

Categories Lentil

Time 1h5m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lentils
1 cinnamon stick, 2-3 inches long
1 bay leaf
5 garlic cloves, peeled
4 slices peeled fresh ginger, 1/8 inch thick and 1 inch in diameter
3 tablespoons lemon juice
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon canola oil
1 pinch of ground asafoetida powder
1 teaspoon whole cumin seed

Steps:

In a 4-quart heavy-bottomed pot combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, giner slices and turmeric. Bring to a boil. Cover, lower heat and simmer gently 40-45 minutes, until the lentils are tender.
Add the lemon, salt, black pepper and cayenne. Stir and cook for another 5 minutes.
Just before serving heat 1 tablespoonful of canola oil in a small skillet over high heat. When it is very hot put in the asafetida and the cumin seeds and fry them until the asafetida expands and the cumin seeds darken. Pour the contents of the skillet into the pot and stir. (If you use no oil, leave out the asafetida).

Nutrition Facts : Calories 116.6, Fat 2.8, SaturatedFat 0.2, Sodium 584.2, Carbohydrate 17.1, Fiber 6.2, Sugar 1.6, Protein 7.1

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