SPICED RED LENTILS RECIPE | FOOD & WINE
The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly from berbere, the ground Ethiopian spice blend that includes chile pepper, cardamom, coriander, ajwain and fenugreek. Slideshow: Fantastic Lentil Recipes
Provided by Food & Wine
Total Time 1 hours 0 minutes
Yield 8
Number Of Ingredients 10
Steps:
- In a large enameled cast-iron casserole, heat the olive oil. Add the onions and cook over moderate heat, stirring occasionally, until they are softened and just starting to brown, about 8 minutes. Add the garlic, ginger, berbere, nigella seeds, cardamom and a generous pinch each of salt and black pepper and cook until fragrant and deeply colored, about 10 minutes.
- Add the red lentils with 8 cups of water to the casserole and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the lentils have cooked downand thickened, 25 minutes. Season the lentils with salt and pepper. Ladle the lentils into bowls, sprinkle with berbere and serve.
SPICY LENTIL SOUP RECIPE | ALLRECIPES
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, CarbohydrateContent 33.7 g, CholesterolContent 0.7 mg, FatContent 3.5 g, FiberContent 15.6 g, ProteinContent 13.6 g, SaturatedFatContent 0.6 g, SodiumContent 711.3 mg, SugarContent 3.2 g
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MUJADDARA - SPICED LENTILS AND RICE RECIPE | CHEFDEHOME.COM
Mujaddara - Spiced lentils and rice prepared with long grain Basmati Rice, Brown Lentils, and warm spices which make this vegetarian meal rich, protein-packed, and delicious. With crunch of toasted pine nuts, sweetness of black currents, and traditional crunchy fried onions.. this comforting rice and lentils meal make perfect cozy and healthy, fall-inspired Monday dinner.
Other than the flavor and kitchen full of aroma of spices, my favorite about making mujadara for dinner is: simple and easy preparation. There is no fancy sauce preparations or no over-perching on stove. I simply make mujaddara in three steps:
1) Boil Lentils
2) Fry onion, wipe clean the pot, saute spices.
3) add everything and cook until ready.
Really, an almost one-pot meal, and so flavorful.. can't be easier than this!
Mujaddara, or Mujadara, translates to a middle eastern staple Rice and Lentil preparation which is everyday staple in every Lebanese home. My first introduction to Mujaddara or I should say, Lebanese Lentils and Rice, was through a colleague how brought taste-of-home to an office potluck. One pot Lentils and Rice are very common in my home. So one taste and I could immediately connect with dish.
Mujadara specially reminds me of my mother's special favorite version of Lentils and Rice which we call "Khardi Khicadi". It means lentils that stand-out in rice, have some bite and texture and are not dissolved in rice. I pretty much grew up eating that with yogurt raita. Our version is prepared with skinless split Yellow Peas. Legume used for Mujadara is disk shaped skin-on Brown Lentils or Green Lentils.
I'm just going to stop here and not bore you explaining my Khardi Kichadi no more. :) Let's get back to today's star: Mujaddara.
Like I said, brown lentils are most commonly used legume for Mujaddara. These retain shape after cooking, have some texture, and taste very hearty, and are filling. One thing though, all these qualities come with price. Brown lentils take a little longer to cook than rice. So, as a result, I prefer not to cook lentil and rice together for Mujadarra because rice will cook faster and lentils will not be ready in same time.
To prepare Mujaddara, I first wash the lentils and boil these with fresh clean water and salt until lentils are almost ready. Tender but firm enough to hold their shape.
While lentils boil, I prepare rest of Mujaddara Ingredients. Wash the rice. Slice onions for crispy topping. Collect spices, the quintessential Mujadara ingredients - all-spice, coriander, cumin, chili flakes (or paprika), cinnamon, black pepper etc.
Once lentils are ready, I drain and leave these aside.
Next, I fry the shallot onions. Fried crunchy shallot onions are quintessential topping for traditional Mujaddara. I keep the process of frying shallots very simple. To quickly dry-out their moisture, I slice onions and then toss in couple of tablespoons of all purpose flour (seasoned). When just about an inch of oil is hot in pan, I add dredged onions and fry until onions are crispy. I discard this oil and use fresh for sauting the spices.
Fried onions not only add texture but an extra layer of flavor to these Lentils and Rice. I highly recommend trying once. However, if you are time pressed, you can choose to skip.
I must tell you that this Mujaddara Recipe is gluten free only when served without fried onions. It is also vegan. It can be nut-free when pine nuts are not used.
Once Fried Onions are ready. I saute onion, garlic, and spices until onions are soft and spices are toasted.
Are you wondering why am I using more onions while sauting spices?!
The simple reason for this : building flavor. The base for any good recipe is flavor and seasonings. When a recipe involves more than 1 separate components, I like to season and build flavor in each layer to get bold consistent flavors. So please don't skip onions. Also, by adding onions while sauting spices gives me option to skip fried onions if I'm really time pressed.
Once spices are sauted, I add in rinsed rice and toast these for 1-2 minute to bring out their nuttiness. Mix in cooked lentils. Taste and adjust seasoning. Boil until rice has absorbed all water and are tender.
That's it!
A flavorful weeknight dinner is ready to devour! Mujadara is so versatile that you can serve it any day of year. I'm also listing below some warm and cold condiments to serve on the side.
Serving Suggestions:
I highly recommend serving Mujaddara with homemade Garlic Yogurt Sauce - Tzatziki and Apple Chutney. The tangy bite of these condiments goes very good with savoury spiced Lentils and Rice. This Moroccan Carrot Salad will also compliment the flavors and go great on the side.
If you are Lentils and Rice fan? Try something different for a Monday dinner. A bowl of Mujadara with spices, savoury lentils, rice, crunch of pine nuts and onions will make you dig every spoonful! I can tell you, this recipe is a keeper!
I hope you enjoy as much as we did.
-Savita x
From chefdehome.com
Total Time 45 minutes
Cuisine Mediterranean
- Bring to boil, then simmer covered on medium heat for 10 -12 minutes or until rice are fully cooked and have absorbed all of the water. Leave covered for 5 minutes. Open, fold in chopped cilantro, toasted pine nuts, and raisins ( or current if using). Serve warm with side of yogurt or chutney. Enjoy!
MASOOR DAL (SPICED RED LENTILS) RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine indian
Calories 195 per serving
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
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