SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
SAUCY MOROCCAN-SPICED LENTILS
Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
SPICY LENTILS (SOUTH AFRICA)
Make and share this Spicy Lentils (South Africa) recipe from Food.com.
Provided by Rita1652
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve salt in enough boiling water to cover lentils. Add lentils.
- and cook until tender about 20 minutes. Drain and mash with potato masher.
- Heat oil in a pan and fry onions and garlic until onions are golden.
- Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
SPICY LENTIL STEW
Steps:
- Pick over lentils. In a bowl soak lentils in water to cover 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and with kitchen string tie into a bundle. Separately chop onions and tomatoes. Wearing rubber gloves, seed and devein chile and finely chop.
- In a 4-quart kettle cook onions in oil with cheesecloth bundle over moderate heat, stirring occasionally, until onions are softened. Stir in tomatoes, chile, garlic, masala, cumin, coriander seeds, and turmeric and simmer 10 minutes.
- Drain lentils in a sieve and add to onion mixture with 4 cups water. Simmer mixture, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes.
- Cut zucchini into 1/8-inch-thick rounds. Discard cheesecloth bundle and arrange zucchini in an even layer on top of curry. Cook curry, covered, until zucchini is tender about 10 minutes.
- Sprinkle curry with cilantro and serve over rice.
- *Available at East Indian markets and some specialty food shops.
SOUTH INDIAN SPICY LENTIL STEW
Steps:
- In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
- Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
- The stew can be prepared up to 2 hours in advance.
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- In a large enameled cast-iron casserole, heat the olive oil. Add the onions and cook over moderate heat, stirring occasionally, until they are softened and just starting to brown, about 8 minutes. Add the garlic, ginger, berbere, nigella seeds, cardamom and a generous pinch each of salt and black pepper and cook until fragrant and deeply colored, about 10 minutes.
- Add the red lentils with 8 cups of water to the casserole and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the lentils have cooked downand thickened, 25 minutes. Season the lentils with salt and pepper. Ladle the lentils into bowls, sprinkle with berbere and serve.
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COUNTRIES WITH SPICIEST FOOD | PEDAL CHILE
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Published 2021-03-01
- Nigeria. Spicy food is popular in Nigerian cuisine, with a fair amount of their dishes using a variety of peppers, including Rodo (Scotch Bonnet) and Shombo (chili pepper).
- United States of America (Southern States) The southern states of the USA have a vibrant food culture that generally consists of Native American influences intermingled with dishes specific to European and Mexican communities who have settled in the region over the past few centuries.
- India. India, also known as the “Spice Bowl of the World” is well known for cultivating black pepper along with cardamom, nutmeg, ginger, turmeric, and chili peppers.
- Ethiopia. Ethiopian food is often rather spicy, and uses a wide range of different spices, including chili powder, garlic, ginger and many types of herbs.
- Indonesia. Number 5 on this list should come as no surprise, considering that the Maluku Islands on the eastern archipelago of Indonesia, are better known as the “Spice Islands.”
- Malaysia. Geographically, Malaysia is situated in the South-East Asia separated into two lands by the South China Sea, also known as East Malaysia, and West Malaysia which is part of the Borneo Island.
- Thailand. Thailand definitely has its fair share of spicy foods. With many different types of chilies growing within the country, and an abundance of spices such as peppercorn, garlic and ginger, there are plenty of dishes available that incorporate these, including dry curries and soups.
- Mexico. “In 2010, Mexican food was the first cuisine of a country accepted by the Intergovernmental Committee for the Safe guarding of the Intangible Cultural Heritage of UNESCO in the Representative List of the Intangible Cultural Heritage of Humanity.”
- China. China is the most ancient living civilization in the world and it’s estimated that the roots of Chinese cuisine date back to the Yangshao Culture, between 5,000 and 3,200 BC.
TOP 10 FOODS TO TRY IN SOUTH AFRICA | BBC GOOD FOOD
From bbcgoodfood.com
Author Cassie Best
- Biltong & droewors. Dry curing was a method used to preserve meat by the indigenous tribes of South Africa before fridges were invented. Usually made from beef or game, such as springbok, biltong (a thinly sliced, air-dried meat) and droewors (an air-dried sausage) are traditionally eaten as snacks.
- Boerewors. This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue).
- Cape Malay curry. In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods.
- Malva pudding. A Dutch import, malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce.
- Chakalaka & pap. Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold.
- Braai/Shisa nyama. For a real taste of South Africa an authentic braai or shisa nyama ('burn the meat' in Zulu) is an eating experience not to be missed.
- Bunny chow. This street food of Durban has become popular across South Africa and is now starting to hit our food markets back in London. Hollowed out loaves of bread, stuffed with spicy curry were originally created by the immigrant Indian community in the Natal area of Durban and served to workers for lunch.
- Amarula Don Pedro. This cocktail-come-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice cream.
- Bobotie. Another dish thought to have been brought to South Africa by Asian settlers, bobotie is now the national dish of the country and cooked in many homes and restaurants.
- Melktert. Similar to the British custard tart or Portuguese pasteis de nata, melktert consists of a pastry case filled with milk, eggs and sugar, which is usually thickened with flour.
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- Add cassava and plantain chunks to the water, and boil them for about 15-20 minutes until they’re soft.
- Transfer the pieces to a food processor. Pulse to blend, adding water gradually, until it reaches your desired consistency.
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- Braai. As important a cultural tradition as asado is to Argentinians, so is braai to South Africans. Meaning “grilled meat” in Afrikaans, braai is short for braaivleis and is essentially the South African equivalent to a barbecue.
- Boerewors. Boerewors refers to a South African sausage that’s popular in the cuisines of countries in southern Africa like Namibia and Zimbabwe. Boer means “farmer” and wors means “sausage” in Afrikaans, so boerwors literally means “farmer’s sausage”.
- Sosatie. The sosatie is another dish that’s often part of a traditional braai in South Africa. It refers to cubes of meat, usually lamb or mutton, skewered on sticks and cooked on a grill or pan-fried.
- Roosterbrood (Roosterkoek) Roosterbrood or roosterkoek refers to a type of grilled bread made with flour, yeast, salt, sugar, and water. Like the meats at a braai, they’re cooked directly on the grill over a wood or charcoal fire.
- Braaibroodjie. Grilled cheese sandwiches are delicious any which way, but have you ever had one grilled over a wood or charcoal fire? A common side dish at braais, braaibroodjie translates to “barbecue bread” and refers to the South African version of the grilled cheese sandwich.
- Biltong / Droëwors. If you like meat jerky, then you’re going to enjoy biltong and droëwors. They’re the South African equivalent to American beef jerky, but much better.
- Samoosa. Between the mid-19th and early 20th centuries, thousands of indentured Indian workers were brought to South Africa to help develop the sugar industry in the former Natal province (now KwaZulu-Natal).
- Amanqina Enkukhu. If you’re an adventurous eater and have a taste for unconventional food, then amanqina is right up your alley. Known colloquially as “walkie talkies” or “runaways”, it refers to a stew made with chicken feet.
- Monkey Gland Sauce. This oddly named condiment has been a staple item on South Africa’s restaurant menus for decades. Monkey gland sauce refers to a sweet and tangy sauce typically served as a topping for grilled steaks and burgers.
- Potjiekos. The word potjiekos literally means “small pot food” and refers to a traditional South African dish cooked in a round cast-iron cauldron called a potjie.
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