Can someone tell my why I bought red lentils?

D

debbie_in_ga

Well-known member
Greetings!

I haven't been here is ages and ages. Trying to eat better--which for me means verrrry little carbs and whole, unprocessed foods. I miss the cooking and comraderie here and it's nice to "see" so many familiar faces!

I haven't lost much weight, but my daily glucose numbers are much better. A1C still needs a bit of help.

Whilst in the health food store last week I picked up a bag of red lentils (organic, of course), got them home and then thought "What the heck am I going to do with these?"

I've searched the internet, but would much rather have a few T&T recipes from some of you all here.

TIA for any GREAT things to do with red lentils (arts and crafts?!)

Debbie

p.s. my contribution for foodie movies for the thread up above "Big Night" with Marc Anthony and Tony Shaloub. (at least I didn't see it mentioned)

 
Lentil Soup!

This is great in winter. I am sure that there are lots of fancy recipes, but mine comes from a book about cooking during WW II, so is simple and delicious. I just fry a little bacon, add chopped onions, chopped carrot and a bay leaf, add the (sorted - watch out for stones) lentils and some stock and cook for about 20 minutes. Delicious.

 
Hi Debbie! Long time no see! Here's a very good soup - Curry Lentil Soup

(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).

CURRY-LENTIL SOUP

"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."

List of Ingredients

1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)

Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

Recipe

DIRECTIONS:

Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

(My note: I served this with baguette slices - some people served it over basmati rice).

Makes 4 Cups

From Cuisine at Home

 
This soup is great!

I made this recently and will be making again this week. I used the 1T of curry and red pepper as I like it spicey. I didn't add sugar, don't see the need. I used 2cups chicken stock and 2cups water. I also sauted vegetables in oil not butter. As another idea at the end instead of the cream or yogurt try using coconut milk. I didn't add anything I liked it just as it was.

 
Another great red lentil Soup from the NYTimes

I also made this recently. As a note you need to like the flavor of cumin, if not don't use the full teaspoon. This soup is filled with flavor and I will definitely make again.
Time: 45 minutes

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.


Recipe: Red Lentil Soup With Lemon Time: 45 minutes

Time: 45 minutes

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

 
have a great salad recipe, only made it a couple of times and do not remember it well

enough to post it. am on the road, it's on flash drive at home. will post it next week.
However, any legume or bean recipe you have could be used.
And, they are so damn pretty!! just be very, very careful, they cook really quick!!!!!!
enjoy, Nan

 
Hi Deb! Where ya been?? Please try this soup, it's wonderful!

Don't use as much broth as they say and it will end up thick and creamy. You can always add more broth at the end if you want it "soupier".

Add the lemon PER SERVING rather than in the whole batch unless you're going to serve it all at one time. The lemon adds a freshness that should be immediate. Same with the fresh cilantro.

Another name for red lentils is massoor dal; check for recipes with that ingredient.

So happy to see you again!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=15427

 
Another variation. ...Thai red curry paste

For those who don't like yellow curry perhaps you will like this new version I just made. I used Thai red curry paste (no pepper flakes) added a good pinch of light brown sugar and finished the soup with coconut milk. This is a keeper!

 
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