You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Has anyone got any favourite recipes using red split lentils? So far I've done a pie (which didn't go down too well with the little man) and last night I did a lasagne (which went down a bit better).
Found a fair few recipes on the net but wondering if anyone has any tried and tested favourites.
I've only recently started venturing into pulses and beans so any advice is much appreciated.
I find red lentils as the main part of a dish are too dry, but I do go through loads.
I chuck a handful of red lentils into tomato sauce (for pasta) which is lovely, if you make a tomato sauce with a bit of bacon or sausages in it you can get away with 2 or 3 handfuls of red lentils.
chuck a handful into any dish that you use mince in (chilli, bolegnese, shepards pie) makes it go a bit further and increases nutritional value
you can use them as a thickener for any kind of stew really.... they do affect the flavours so go easy on amounts until you get used to them.
Or lentil soup - root veg, lentils, stockcube, water.... eat...
Ann Pan
"Some days you're the dog,
some days you're the lamp-post"
I make it once a month but not sure of the amounts I use, its something like this
cup of lentils
egg
parsley
cayenne pepper
tomato
Lemon juice
Boil the lentils in a small amount of water until soft and mushy. Remove from heat add the egg, cayenne, lemon juice and parsley. Grease a loaf tin and put the sliced toms in the bottom. Pour the lentils etc into the tin and put in hot oven for 45 mins. Great served as part of a roast dinner.
I have to add this is the first time I've had to think about what I do when I make it (funny how auto pilot works), so hopefully I haven't missed anything.
I find lentils need a bit of sweetness, for some reason, so when making soup I tend to chuck in a chopped apple or a few chopped dried apricots along with an onion, tomatoes and whatever else is lying around.
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Apologies to whoever I stole this one from. It is absolutely fab.
Red Lentil and Apricot Soup
makes 6 servings
INGREDIENTS
red lentil soup recipe
* 3 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, chopped
* 1/3 cup dried apricots, chopped
* 1-1/2 cup dried split red lentils, rinsed
* 5 cups of homemade chicken stock
* 2 Tablespoons fresh lemon juice
* 3 ripe plum tomatoes, peeled, seeded and chopped
* 1/2 tsp. ground cumin
* 1/2 tsp. dried thyme
* Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rince the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
You are ready to start cooking this wonderful soup.
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add the lentils to the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender. Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
On the issue of animals for research "The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can they suffer?'" Jeremy Bentham
I use red lentils in lasagnes, spag bol, mince n' tatties (anything mince based really) as it keeps the fat and the cost down. We also make lots of lentil soups and mixed bean stews are great with lentils as the lentils tend to cook down to a thick sauce!
baldybloke wrote:Lentil Dahl is rather nice and well worth trying.
i love dahl so much it gives that lovely feeling, sometimes i turn it into a veg curry by adding carrot and broccoli, sweet potato or squash, or even just some handfuls of mixed frozen veg (which makes it a great store cupboard/freezer meal), i always add spices cumin seed, garam masala and tumeric, sometimes i serve it with 'toppings' leftover chicken, some fried bacon and onion, or the last couple of sausages cut up
but thanks Ann Pan for all of the suggestions to use it in everyday cooking and as so far dahl has been my only use for it and im always looking for ways to stretch meat out
2oz Butter
1 Large onion
1 sml clove garlic
2 tsp Ground Coriander
1 tsp Ground Cumin
1 tsb Ground Ginger
8oz red lentils
1 can chopped tomatoes
1 Veg stock cube (I use Kallo)
1 and a half cans hot water
a small pinch chilli powder (optional)
Melt butter and fry onion
Add garlic and spices, cook for a few mins
Add lentils and tomatoes
Use hot water to make stock and add.
Leave to simmer for 20 mins. Done
I always add a little extra of the spices because I like the extra flavour.
It can be eaten straight away but nicer re-heated.
I serve it with either rice and broccoli or with Jacket potatoes and cauliflower cheese.
Onion (Diced or sliced, it's up to you what texture you prefer!)
garlic, crushed and chopped
pepper(s), chopped (any colour)
Carrots, sliced
leeks, finely chopped
Soy sauce
olive oil
Golden syrup
cayenne pepper
cumin
turmeric
pinch of allspice or cinnamon
salt and pepper
cumin seeds, lightly crushed
red lentils (vary amount depending on how many people are eating/how hungry you are!)
1 tin of chopped tomatoes
and you can add any of the following:
Butternut squash
swede
Chillies (deseeded and finely chopped, depending on how hot you like it!)
courgette
etc etc...
-Fry onion and garlic in some soy sauce and olive oil until soft, then add a pinch of cumin seeds
-Add carrots, peppers, leeks and any other vegetables you are using. Season with salt and pepper.
-When the vegetables have slightly softened, add the red lentils, along with a dash of soy sauce and a bit more oil, to stop it all burning
-Add half a teaspoon of turmeric, quarter of a teaspoon of cayenne pepper (If desired), 2 teaspoons of cumin, and a pinch of allspice.
-Add a couple of teaspoons of golden syrup or honey (depending on whether you are vegan or not), oh, and some lemon or lime juice! At this point, a slug or two of white wine can be added to the frying lentils if desired. Fry for a couple of minutes.
-Add the chopped tomatoes, followed by boiling water (enough to cover the lentils, at least. It doesn't really matter how much. If you add too little, you can just keep testing the lentils for tenderness, and add more if desired, according to taste, and if you add too much, it can just be evaporated with a long simmering period. Anyway, some people like their Dal quite Liquidy! I prefer it a bit drier)
-Simmer until the consistency is just right for you, and serve on its own or with rice or flatbreads!!
feeling, sometimes i turn it into a veg curry by adding carrot and broccoli, sweet potato or squash, or even just some handfuls of mixed frozen veg (which makes it a great store cupboard/freezer meal), i always add spices cumin seed, garam masala and tumeric, sometimes i serve it with 'toppings' leftover chicken, some fried bacon and onion, or the last couple of sausages cut up