5kidsforME Posted April 23, 2008 Share Posted April 23, 2008 We have never had them, but I want to try them. Anyone have any reipes that you could share? Thanks! :001_smile: Quote Link to comment Share on other sites More sharing options...
WTMindy Posted April 23, 2008 Share Posted April 23, 2008 Oh, yes....who posted the Honey Lentils. Those are YUMMY!!!!! I know the recipe was posted a while ago. I'll see if I can find it!! Here it is...lentils Quote Link to comment Share on other sites More sharing options...
Deanna in TN Posted April 23, 2008 Share Posted April 23, 2008 Here is a recipe we enjoy. Red Lentil Dal 1 tablespoon vegetable oil 2 cups chopped onions 3 garlic cloves, minced 3 cups water 1 cup dried red lentils 3/4 teaspoon turmeric 3/4 teaspoon ground cumin 1/2 teaspoon ground ginger (I prefer fresh ginger) 1 cup basmati rice, cooked according to package directions 2 plum tomatoes, seeded, chopped 1/4 cup chopped fresh cilantro 1 jalapeño chili, seeded, chopped Saute the onions and garlic in a large pot. Add everything else except the cilantro. Cook for about 15-20 minutes until the lentils are tender. After removing the pot from the heat, add the cilantro. I actually use about twice the amount of seasoning, but we like a lot of flavor. Quote Link to comment Share on other sites More sharing options...
Guest Lorna Posted April 23, 2008 Share Posted April 23, 2008 Put a cup or so of red split lentils in a pan with plenty of plain water (no salt), cover and simmer whilst you prepare and cook: 1 finely chopped onion, three or four diced carrots, three large potatoes, peeled and diced, stock black pepper Saute the onion until soft; add the carrots and potatoes and 'sweat' on a low heat for five minutes. Add the stock until the vegetables are covered. Take a look at your lentils. If they are all nice and soft, skim any foam off the top and then add them to your soup pot. Simmer all together for about half an hour. Blend if desired. Serve with lots of black pepper and some crusty bread. You can double or even triple the quantities and have it every day for lunch (depending on how big your pot is). Quote Link to comment Share on other sites More sharing options...
5kidsforME Posted April 23, 2008 Author Share Posted April 23, 2008 Ohhhhh! Thanks for all the recipes so far! I appreciate it. Quote Link to comment Share on other sites More sharing options...
Guest Lorna Posted April 23, 2008 Share Posted April 23, 2008 Thanks for the Turkish Lentil Soup recipe Eliana! My Kurdish friend makes us it and it is so different from my Scottish version. I am missing it whilst we aren't near my friend. Quote Link to comment Share on other sites More sharing options...
Jenny in Atl Posted April 23, 2008 Share Posted April 23, 2008 I want to make them all! To bad I'm the only one in my family that likes Dal/Lentils. I guess I will make these yummy meals for myself. :001_smile: Quote Link to comment Share on other sites More sharing options...
Amira Posted April 23, 2008 Share Posted April 23, 2008 Red lentil soup Kichree (Iraqi rice and red lentils) Koshary (Egyptian) And we recently added this dal with coconut milk from Sri Lanka to our favorites: 1 c red lentils 5 c water 1 T oil 1 T minced garlic 2 T minced shallots or red onions 2-3 dried red chiles, or crushed red pepper to taste 1 tsp ground coriander 1 tsp salt 1 c coconut milk Cook the lentils for about 20 minutes, till soft. They'll be soupy. Keep warm over low heat while you make the seasoning. Heat a wok or skillet over medium-high heat, then add the oil. Stir-fry the garlic and shallots, then add the chiles and coriander and cook 2 more minutes. Add the salt and coconut milk and simmer 5 minutes. Add to the lentils and simmer for a couple more minutes, or longer if you want the dal thicker. Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted April 23, 2008 Share Posted April 23, 2008 We add them to pasta sauce, sloppy joes and chili. They give it a kind of meaty texture and a little boost of nutrition. But, after looking at all this recipes I think I might have to give a few new ways a try. Quote Link to comment Share on other sites More sharing options...
melissel Posted April 23, 2008 Share Posted April 23, 2008 The one WTMindy posted is my very favorite. I've actually been dying to make it again, just haven't had a chance. I usually make it with rice, but it's true that for some reason, the rice never cooks through. I stopped using it, and instead I chunk up a couple of sweet potatoes and/or some butternut squash. I'm also heavy handed with the ginger :D I'm looking forward to trying some of the others posted here though! Quote Link to comment Share on other sites More sharing options...
melissel Posted April 23, 2008 Share Posted April 23, 2008 Red lentil soup Kichree (Iraqi rice and red lentils) Koshary (Egyptian) And we recently added this dal with coconut milk from Sri Lanka to our favorites: 1 c red lentils 5 c water 1 T oil 1 T minced garlic 2 T minced shallots or red onions 2-3 dried red chiles, or crushed red pepper to taste 1 tsp ground coriander 1 tsp salt 1 c coconut milk Cook the lentils for about 20 minutes, till soft. They'll be soupy. Keep warm over low heat while you make the seasoning. Heat a wok or skillet over medium-high heat, then add the oil. Stir-fry the garlic and shallots, then add the chiles and coriander and cook 2 more minutes. Add the salt and coconut milk and simmer 5 minutes. Add to the lentils and simmer for a couple more minutes, or longer if you want the dal thicker. Oh, Amira, those sound amazing! I think even my DH will eat the kichree and the dal. I am SO making those next week! Quote Link to comment Share on other sites More sharing options...
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