Admittedly, I chose red lentils mainly because they're pretty. Most people won't invite themselves over for dinner when told lentils are the entrée; it just sounds too much like a goopy bowl of split pea soup.
I was watching the Food Network one day when I came across Aarti Sequiera's new show. For those of you not in the know, she's the latest winner of The Next Food Network Star. She just happened to be cooking with red lentils. After seeing her "bloom" spices in a saucepot, I knew this was the recipe to try out! These "everyday lentils" are actually meant to be a side dish, but I've adjusted it to be a light, yet filling soup. The lentils are actually flaky, not at all mushy. Make sure you use a good sea salt like fleur de sel to accent the texture of the lentils and brighten the spices.
Aarti's Lentils (my version)
1 cup red lentils
2 cups water
2 medium tomatoes
1 tb olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp mustard seeds
1/2 tsp smoked paprika
1 tb garlic, minced
5 g ginger in water, minced
1 small onion, minced
1 chile (I used a jalapeño from the garden), halved
Soak lentils for at least 30 min, or before you go to work in the morning. Drain lentils and set aside.
Sauté minced onion, diced tomato (skin on is fine), jalapeño, ginger and garlic with a drizzle of olive oil or nonstick spray. Add lentils and 2 cups of fresh water. Cook, covered, for 30-40 minutes.
Prep spice ingredients.
Preheat a small saucepan with a lid to a simmer. Add mustard seed and cover with lid until popping stops (should sound like popcorn). Add cumin, turmeric and smoked paprika and allow to "bloom"; add to lentils and stir in.
Season well with sea salt, freshly cracked pepper and fresh cilantro or parsley.
Nutritional data per 1/2 cup serving: 105 kcal; 2.47 g fat; 0 mg cholesterol; 15 g carbs; 3.5 g fiber; 1.6 g sugar; 6 g protein
5 comments:
I actually really love red lentils, my parents would serve them quite a lot when I was a kid - and I wasn't even aware of the other colour variants for a long while!
I love making lentils with garden peas, bacon and mint. Yum!
That sounds like the perfect Spring meal or even with lamb..will definitely try it out :)
Ted loves these red lentils too, he made them last month, and has a half bag left over, he's going to try your recipe. btw mom thinks Don hit a deer with the red car..? Did she imagine the photos of a smashed windshield?
This post is so ironic - I am making the red lentil recipe again tonight, too!
Yes and no, regarding the deer. The deer ran into him. It is the red Focus, formerly known as the Elfmobile and reborn as the Hoof-rider. The windshield is not what is smashed, though - it's the left headlight. He has already ordered a new headlight. He said the deer hit the side of his car, as well, but there is no damage there that we can see. This is actually his third deer accident on the same road. It's that road we take into Tunkhannock, remember?
Oh, don't forget to use the 1 tb of olive oil for blooming the spices! I just noticed I hadn't specified what to do with it.
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