Spicy Red Lentils With Capers And Currants Recipes

SPICY RED LENTILS WITH CAPERS AND CURRANTS

Steps:

• cook lentils in a large pot of boiling water per packet instructions
• whisk all of the dressing ingredients until well combined
• drain hot lentils and add to dressing and toss to combine
• leave aside to cool
• add currants, baby capers, onions and parsley when lentils are cool
• mix to combine
• serve and enjoy!

SPICY LENTILS

Steps:

• Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
• Cover and cook for 10 mins until soft.
• Add garlic, curry powder, cumin, coriander and cook for 1 minute.
• Add water, broth, lentils and bay leaves and bring to the boil.
• Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
• Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.

SPICY RED LENTILS WITH CAPERS AND CURRANTS

Steps:

• Place large saucepan of water on to boil for the lentils.
• Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
• Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
• As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
• Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
• When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)

Steps:

• 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp