Recipes with Red Lentils
Red lentils possess the same properties as brown lentils among which are their high iron, zinc, selenium, carbohydrates, proteins, vitamins B1, B3, and so on. In addition, they are a product that is readily available and very inexpensive. With lentils you can prepare countless dishes, from soups, stews and soups to stews very different. Here are some delicious recipes specially selected to give your menu variety in taste and presentation.
Red lentil soup
Ingredients
- dried red lentils 2/3 cup
- Dried chickpeas, soaked 8 h 1 / 3 cup
- Green chilies (optional) 4
- 1 tsp of ground turmeric
- Large onion, sliced thin 1
- Water 1 and 1/2 cups
- proficient in canned tomatoes whole, chopped 400 g
- Olive oil 4 tbsp.
- grain mustard 1/2 tsp.
- cumin in seeds 1 tsp.
- Garlic finely chopped 1
- Red chilies, nuts (optional) 2
- Salt to taste (optional)
Procedure
- In the pan pour the water indicated, lentils, chickpeas or peas, green chillies, turmeric, and onion and bring to a boil, over medium heat, about 40 min. or until lentils are tender and the water evaporates.
- Remove and puree. Add salt, tomatoes and mix well.
- If too thick add you a little hot water. Keep warm.
- Heat oil in skillet over medium / high, take the mustard seeds, cumin seeds, chopped garlic, curry powder, red chillies and sauté about 2-3 min.
- Pour the spice mixture over the lentils and serve.
Red lentil balls with cheese or tofu
Ingredients
- Oil for frying 2 cups
- 1 cup of cornmeal
- Carrot grated 1
- 1 cup of grated cheese
- 1 cup of breadcrumbs
- Cumin 1 tsp.
- 2 cloves of minced garlic
- 4 green onions
- 1 cup of red lentils
Procedure
- Put the lentils in a medium saucepan and cover with water. Bring to a boil, over high heat, then reduce heat to medium-low, cover them and let them boil for 10 min. approximately until tender. Drain and let cool, or dip them in cold water.
- Then mix half of the lentils with green onions and garlic and process the mixture for 10 sec. or until the mixture acquires consistency. Place in a large bowl and stir in remaining lentils, cumin, bread crumbs and grated cheese or tofu. Mix well with a spoon.
- Once the dough is ready, with a spoon take portions flush, form a ball with your hands and do the same with the rest of the preparation. Pass with some cornmeal.
- In a skillet, heat the oil and fry the meatballs in batches over medium heat for 1 min. or until golden, crisp and well done on the inside. Remove them from pan with slotted spoon and place on absorbent paper.
- Serve hot in a bowl, pierced with toothpicks. It is suggested to accompany this dish with some chutney or yogurt sauce mixed with a tablespoon of oregano or mint.
Spicy red lentil broth
Ingredients
- Red lentils 1/2 cup
- Water 1 lt
- 1 onion finely chopped
- grated ginger 1/2 tsp.
- Butter 2 tbsp.
- large potato, diced 1
- 2 largetomatoes
- Ground coriander (optional) 2 tsp.
- Ground cumin 1 tsp.
- Turmeric 1/2 tsp.
- dried hot pepper 1/2 tsp.
- Grated coconut (optional) 2 tbsp.
- White pepper, to taste
- White cabbage, shredded 150 g
Procedure
- In the pot, put water to boil as boil, cook the lentils about 20 min. until tender, then drain well. If using canned lentils do not need this step, only drain and reserve.
- Meanwhile, over high heat sauté the onions and ginger on butter or oil until golden brown, being careful not to burn. Lower heat to medium and add the potatoes and tomatoes, simmer 7 more. Then add spices and coconut and cook 3 min., stirring with the wooden spoon.
- Then add the lentils along with 1 l. of water and pepper and climb on strong fire to bring the preparation to a boil. When this happens reduce the heat to low, and cook until it begins again to boil. At that point, add the cabbage and season with tamarind paste, cook, without increasing the flame, until the cabbage is tender, about 15 min.
- Remove from heat. At serving time, you can decorate the bowl filled with chopped cilantro or mint.
- You can prepare this dish in advance, store in the refrigerator until ready to heat to serve.
Lentils with spices
Ingredients
- Red lentils soaked 8 h.2 / 3 cup
- Chickpeas soaked 8 h.1 / 3 cup
- 4 Green chillies, clean, without seeds
- Turmeric 1 tsp.
- Large onion, peeled and cut into wires
- Water 1 and 1/2 cups
- Canned tomatoes in diced 400 g
- Olive oil 4 tbsp.
- Mustard seed 1/2 tsp.
- 1 tsp of cumin seeds
- Minced garlic clove 1
- Curry powder 1 tsp.
- Red chillies, 2
- Salt to taste (optional)
- Decoration: 4 sprigs fresh cilantro
Procedure
- In the pan pour the water indicated, lentils, chickpeas or peas, green chillies, turmeric, and onion and bring to a boil, over medium heat, about 40 min. or lentils are tender and the water evaporates.
- Remove and puree. Add salt, tomatoes and mix well. If too thick add you a little hot water. Keep warm.
- Heat oil in skillet over medium / high, take the mustard seeds, cumin seeds, chopped garlic, curry powder, red chillies. Sauté about 2-3 min.
- Pour the spice mixture over the lentils and serve decorating the dish with coriander or parsley leaves.
Red lentils with garlic (recipe from Ethiopia)
Ingredients
- 3/4 kg. of red lentils
- 2 Onions
- 5 tablespoons of tomato
- 1/2 tablespoons of paprika
- 3 cloves of garlic
- 1/2 teaspoon of ginger
- salt and pepper
- oil
Procedure
- Cook the lentils and drain 30 minutes (reserve), chop the onions and garlic, sauté in oil, when it starts to turn brown, add spices and tomato.
- Fry a little, add 1 cup of water and bring to a boil. When boiling, add the lentils and simmer 20-30 minutes, until cooked through. Serve hot.