Sweet And Sour Lentils Recipes

SWEET AND SOUR LENTILS

Steps:

• Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water.
• Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender.
• Add a little water near the end of cooking time to prevent sticking.
• While the lentils cook, sauté the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften.
• Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender.
• Stir in the soy sauce and vinegar.
• When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.

SWEET & SOUR LENTILS

Steps:

• Cook the lentils in 3 cups of stock or water.
• In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
• Add in the cloves, bay leaves, scallions, cayenne and ginger.
• Bring mixture to a boil; boil 2 minutes.
• Combine with cooked lentils and their liquid.
• Add the salt and cook until hot and bubbling.
• You may serve with basmati rice.

SWEET AND SOUR LENTILS OVER BROWN RICE

Steps:

• In a large pot combine lentils, water, bouillon cubes, bay and salt.
• Bring to a boil and simmer 30 minutes.
• Add remaining ingredients and cook until lentils are tender.
• Remove bay leaves.
• Serve over brown rice for a complete, delicious and healthy meal.

BENGALI SWEET AND SOUR LENTILS

Steps:

• Rinse lentils thoroughly under running water, and remove any foreign matter.
• Combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. When the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
• With the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
• Meanwhile, heat the oil over medium-high heat in a large skillet or wok. Add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. Stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
• When the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. Taste and add salt, as necessary, and extra sugar or tamarind as desired.
• Transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.