Steamed Lentils With Saffron Food

EASY RED LENTIL DAL

Steps:

• Sautée - Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
• Add Spices - Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
• Combine - Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan. Add the rest of the stock, the lentils and diced tomatoes.
• Simmer - Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
• Serve - Serve with rice and naan bread.

STEAMED BLACK BASS WITH SAFFRON ARTICHOKE BROTH

Steps:

• Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots

STEAMED LENTILS

Steps:

• Sort through dry lentils to look for stones or other debris.
• Put sorted lentils in a large bowl and cover with water (8 cups or so).
• Soak lentils for 8-12 hours.
• Drain the water, rinse the lentils, and drain again.
• Using an electric steamer with a rice bowl (e.g. Oster brand), fill the water reservoir to the "max" or "full" line.
• Add lentils plus 2 cups water to the rice bowl.
• Assemble your steamer for cooking rice per the directions on the steamer.
• Steam the lentils for about 60 minutes.
• Turn off the steamer and allow the lentils to rest for 10 minutes.
• Season as desired and serve.
• Makes (4) 1/2 cup servings or (8) 1/4 cup servings.

STEAMED LENTILS WITH SAFFRON

Steps:

• Rinse the lentils well.
• Heat the vegetable stock in a small pot.
• Meanwhile, in a different medium pot heat the olive oil.
• Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes.
• Add the lentils, cook for another 2-3 minutes, and pour the white wine.
• Add the saffron and cook until the alcohol has evaporated, 4-5 minutes.
• Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered.
• Add water or more stock if necessary.