Red Lentil To Water Ratio Food

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
• Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
• Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
• Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

HOW TO COOK RED SPLIT LENTILS

Steps:

• Wash the dry lentils. Place the split red lentils into a sieve or fine-holed colander. Split red lentils are notorious for having debris in them, so be sure to clean well. Rinse under running water and pick out any obvious large pieces of debris.
• Pour the washed red split lentils into a saucepan for cooking. Add the water to the pan.
• Bring the water to a boil.
• Turn down when it reaches boiling point and simmer. Be sure to stir now and then to prevent sticking to the saucepan.
• Remove the lentils from heat when they're finished. The red split lentils will be cooked in about 25 minutes. You'll know they're done by observation - they turn into a mush or thick puree.
• Season to taste with salt and pepper.
• Use them in a dish that calls for lentils. Cooked split red lentils tend to be added to other dishes but can be eaten alone if you like them. Try them with the following ideas: Use them to thicken soups and casseroles. Add them to vegetable or meat curries. Turn them into kofte.

RED LENTIL DHAL

Steps:

• Place lentils in a pan with the salt, cover with the water and bring to the boil.
• Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
• In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
• When the seeds sizzle, remove the chilli and set to one side for your garnish.
• Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
• Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
• Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.

CURRIED RED LENTILS

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
• Add water if necessary.
• While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
• Combine the curry paste, spices, garlic and ginger in a bowl.
• Mix well.
• When the onions are cooked, add the curry mixture to the pan.
• Cook over a high heat, stirring constantly for 1-2 minutes.
• Stir in the tomat puree and reduce the heat to a simmer.
• Cook the curry base until the lentils are ready.
• When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
• Combine thoroughly and serve immediately.

HOW TO COOK LENTILS PERFECTLY

Steps:

• Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
• Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
• Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.

SIMPLE RED LENTIL CURRY

Steps:

• Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.
• In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don't burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant.
• Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
• Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don't stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.
• Stir in the coconut milk and turn off the heat.
• Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.

LENTIL SAMBAR

Steps:

• Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
• Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
• Stir occasionally, adding more water if necessary.
• While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
• Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
• When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
• Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
• Cover and simmer for 10 minutes.
• Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
• Drain the cooked lentils and stir them into the vegetable mixture.
• Reheat if necessary, then stir in the cilantro.
• Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.

RED LENTILS CURRY (MASOOR DAL)

Steps:

• Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
• When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
• Add tomato and spices. Stir and sauté for another 2 minutes.
• Add the lentils, water and stir well.
• (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
• Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
• After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
• Open the pot. Add the lime juice and stir the dal.
• Garnish with cilantro. Serve dal with roti, naan or rice.