CREAMY LENTIL AND SPLIT-PEA DHAL
Make and share this Creamy Lentil and Split-Pea Dhal recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
- Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
- In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
- Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.
Nutrition Facts : Calories 338.8, Fat 13, SaturatedFat 4.4, Cholesterol 20.6, Sodium 21.8, Carbohydrate 42.3, Fiber 16.4, Sugar 7.5, Protein 16.6
LENTIL AND SPLIT PEA SOUP
A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.
Provided by evelynathens
Categories Ham
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
- Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve
SEASONED MASHED LENTILS
So simple, yet so good! A great side dish or cracker spread. Be sure to use freshly ground pepper in this, as it makes a big difference in the flavor. (Slightly adapted from a recipe in The Low Oxalate Cookbook, Book Two.)
Provided by So Cal Gal
Categories Spreads
Time 45m
Yield 1 1/2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Place dried lentils, and enough water to cover them, in a small saucepan.
- Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
- Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
- Cover pan and let sit for about five minutes before serving.
Nutrition Facts : Calories 191.6, Fat 2.8, SaturatedFat 0.4, Sodium 293.9, Carbohydrate 29.4, Fiber 14.7, Sugar 1.1, Protein 12.5
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