-10min.
Added cooked lentils (cooked from dry) and red
o soften.
Add the lentils and the stock - and any
br>Meanwhile, for the spicy lentils, heat oil in a large
Chop onions and garlic finely.
Saute in oil over heat in a large pot
Add Madras curry and saute a few more seconds.
Add red lentils and coconut milk.
Stir and let mixture sit a few moments.
Add water.
Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.
or garnish.
Meanwhile place lentils, water (or broth) salt,and
and add 1 tablespoon of Madras curry powder.
Continue to
Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
Add curry paste and tomato puree and cook for a minute or two until the meat is coated.
Add stock and lentils.
Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
Serve with boiled rice (and Naan if you can handle the calories!).
ver medium-low heat. Add Madras curry powder; cook and stir
Wash lentils (don't soak).
Bring to boil in kettle with water, salt and herbs.
Cover and simmer 15 minutes.
Cook onion and carrot slowly in olive oil until soft, 3 to 5 minutes.
Add to lentils with parsley, tomatoes and sherry.
Cover and simmer one hour, or until lentils are tender.
When ready to serve, put 1 tablespoon (or more) grated cheese in each bowl and top with lentils.
(The olive oil is very important to this recipe, as it adds a satisfying \"meaty\" flavor.)
A good budget recipe.
n the broth, tomatoes and lentils and bring to a boil
he paprika, salt, bouillon and lentils. Stir to distribute all the
Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
Add the lentils and stock and bring to a boil.
Cover and cook for 10 minutes, or until lentils are tender.
Stir through the lemon juice, parsley, salt and pepper.
While lentils are cooking, season the chicken with cumin.
Heat a non-stick frying pan and spray with cooking oil spray.
Cook chicken until cooked through.
Serve over lentils.
Lamb or fish fillets can be exchanged for chicken in this recipe.
Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.
Altho not mentioned in the recipe, stirring in the whole spices
Combine lentils, turmeric and stock in a
Pour lentils and water into saucepan and
Soak lentils in some hot water for 1 hour.
Drain and place in a saucepan; cover with water by 2 inches.
Bring to a boil; add 1/2 teaspoon of salt.
Reduce heat and simmer 30 minutes or until tender.
Saute chopped onion in 1 tablespoon of olive oil until golden.
Add cumin, cinnamon and rice.
Stir to coat with oil. Add water and lentils with their liquid, 1/4 teaspoon of salt and pepper.
Stir; bring to a boil.
Reduce heat and cover.
Cook 25 minutes, until liquid is absorbed.
Soak lentils in 4 cups water overnight. Place chicken in crock-pot; add lentils with water, tomato sauce and cilantro. Cook 8 to 10 hours on low until chicken is tender. Serve with quesadillas.
Soak lentils in plenty of cold water for at least 2 hours. Rinse & drain,.
Brown onion, salt, pepper, thyme, garlic, parsley and clove.
Combine tomato sauce and 1 cup water with the stock cube, add to lentils mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture.
Add bicarb of soda & cook in a covered pan, over medium heat for 1 hour, or until lentils are soft. You may need to add a little extra water / stock.
Serve hot over the cooked rice.