Red Lentils And Rice Recipes

SPICY RED LENTILS AND RICE

Steps:

• Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
• While the lentils are cooking, cook the rice.
• About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
• Divide rice among 4 bowls and top with lentils. Garnish with cilantro.

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

SIMPLE RED LENTIL CURRY

Steps:

• Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.
• In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don't burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant.
• Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
• Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don't stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.
• Stir in the coconut milk and turn off the heat.
• Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.

FRAGRANT RED LENTILS WITH RICE

Steps:

• Let the oil get heated in a large saucepan over medium-high heat.
• Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
• Add in ginger and next 5 ingredients; stir/saute for 1 minute.
• Add 3 cups water, lentils, and salt; bring to a boil.
• Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
• Melt the butter in a small skillet over medium heat.
• Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
• Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
• To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.

ONE POT MEXICAN LENTILS AND RICE

Steps:

• Thinly slice 2 onions. Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly. I season them with pinches of salt throughout the caramelization process.
• Roast two tomatoes in a 400F oven for 20-25 minutes.
• Add 1/2 cup of lentils to a heaping cup of water in a saucepan. Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed. Drain and set aside.
• When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves. Combine well.
• Set aside some of the caramelized onions for garnish if you want.
• Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions. Bring to a boil and then let simmer for a few minutes.
• Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper. Combine well and then bring to a boil. Reduce heat and let simmer until most of the liquid is absorbed.
• Take a taste for seasoning (I added another 1/2 teaspoon of salt). Remove from heat, cover, and let sit in its own steam for 5-10 minutes.
• Serve immediately and store leftovers in an airtight container in the fridge.

CURRIED RICE PILAF WITH RED LENTILS

Steps:

• In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
• Add onion, garlic and ginger and sauté for three minutes.
• Add dry rice and dry lentils and sauté for two minutes.
• Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
• Add cilantro, coconut milk and water and raise heat to high.
• Bring to a boil, cover and lower heat to low.
• Cook covered for 20 minutes.
• Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
• Serve with additional chopped cilantro.

RED LENTILS WITH RICE

Steps:

• Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
• Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.