Red Lentils

I like to make dahl with red lentils. There are lots of good recipes, my favourite is:

A cup or so of lentils. A teaspoon or two of turmeric. A little salt. A couple of cups of water.

Put these things into a saucepan and simmer until the lentils are cooked and slushy like thick pea soup. Add water if it needs it.

Meanwhile, you have made the spice butter:

A tablespoon or so of ghee, butter, or oil. A couple of cloves of garlic, finely minced. A teaspoon or so of cumin seeds. Chili if you like it.

Heat the oil or whatever, and cook the seeds until they're darker. Add the garlic and whatever else and cook until the garlic is golden. Stir this through the lentils and serve. You can throw some chopped coriander onto this if you like it (I don't).

The turmeric will smell revolting until the lentils are cooked. I sometimes like to add a cup or so of small cubed pumpkin to the lentils, it takes a little longer and needs a little more water. Don't forget that red lentils turn mushy when cooked: if you want firm lentils for something, you need brown or green, especially those very expensive teeny French green lentils you can sometimes find in uppity delis.
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terry w- 07:27 am PDT - May 24, 2000 -# 3268 of 8762

I cook brown lentils with sautéed onion, brown rice, a little tomato paste mixed in with the water, and cinnamon. Then when just a minute away from being done, I add a handful of raisins and pinenuts. Yum. I think I've done it with red lentils too.

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Lola G.- 08:59 am PDT - May 24, 2000 -# 3269 of 8762
Grace glides on blistered feet.

catylaine, the little red lentils are really delicious with simplest=best, IMO. I, too, am refugee from gloppy, grey lentil soup. I don't even like well-made lentil soup much.

But I love those little red guys. They are peppery tasting and really nice if not overcooked. Here's what I do with them:

Bring water to a boil; water in an equal amount as the lentils you plan to cook. (1 cup water to 1 cup lentils). When the water is at a boil, drop in the lentils and a bay leaf or two, a squeeze of lemon, maybe some peppercorns, and shut off the heat, putting the pot lid on.

If your lentils are like mine, quite small and thin, they will be cooked through and not mushy in about five minutes. Drain the water if there's any left, discarding bay leaf & peppercorns.

While the lentils are cooling, make a vinaigrette from minced shallot and/or garlic, white wine or rice vinegar, nice olive oil, salt & pepper, more lemon juice if you want a stronger kick. Whisk to an emulsion, and fold into the lentils.

From here you can add slivers of red onion, minced parsley or tarragon or other fresh herbs, toasted cashews or walnuts, small chunks of feta, etc. etc.

I like it at room temperature with a green salad and rice, but it's also great the next day cold.