MUM'S EVERYDAY RED LENTILS
Provided by Aarti Sequeira
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
RED LENTIL KOFTA WITH SPINACH
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h15m
Yield 4 to 6 servings, about 30 kofta
Number Of Ingredients 12
Steps:
- Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
- Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 1 gram
MERCIMEK KöFTESI TURKISH RED LENTIL KOFTE (VEGAN)
I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I'll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh. This is a completely dairy-free recipe that is both vegan and kosher. I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine.
Provided by the80srule
Categories Lentil
Time 55m
Yield 7 koftes, 7 serving(s)
Number Of Ingredients 12
Steps:
- Boil the lentils in the water, uncovered, until they soak up most of the water, about 25-30 minutes.
- Add the bulgar and salt. Mix once and loosely cover to let the bulgar expand, then remove from the heat and let rest on a potholder about 10 minutes to let it cool off.
- Heat the olive oil in a frying pan and add the chopped onion and cook until soft, about 10-15 minutes.
- Add the tomato paste and cook another 1-2 minutes.
- Add the cumin and remove pan from heat. Stir once the heat is off.
- Add the onion-tomato paste-cumin mixture to the pot with lentils and bulgar, which should be cool by now. Add a few shakes of cayenne pepper to heat it up if you like.
- Add half of your parsley (about 1-1.5 tablespoons worth), the green onions, and lemon juice to the pot, and mix well.
- Take pieces of the kofte out of the pot and form them into kofte shape. The same size and shape as a Twinkie works, though traditional kofte is about half the size of a Twinkie.
- You can then arrange the lettuce leaves on a big plate and serve that way, but the real deal way to eat them is wrapping each kofte up in a lettuce leaf.
Nutrition Facts : Calories 177.5, Fat 4.7, SaturatedFat 0.7, Sodium 365.1, Carbohydrate 26.9, Fiber 5.6, Sugar 1.3, Protein 8.8
More about "red lentil koftekoftesi recipes"
RED LENTIL KOFTE (VOSPOV KOFTE) - MISSION FOOD ADVENTURE
From mission-food.com
4.7/5 (22)Calories 517 per servingCategory Main Course
- For the salad, mix together all the ingredients and set aside until ready to serve. The salad should be very juicy.
- In a large pot combine the lentils and the water. Bring to a boil over high heat. Reduce heat and simmer partially covered for about 15 to 20 minutes or until the lentils are very tender. The mixture will still have a lot of liquid. Season with 1 ½ teaspoons kosher salt.
- Meanwhile, heat the olive oil in a skillet over medium heat and add the onion. Cook until soft and translucent, about 7 minutes, and remove from heat.
- To the pot of lentils, add the bulgur and give it a stir. Then add the cooked onions. Mix, cover, and set aside for about 20 to 25 minutes or more until the bulgur wheat has absorbed the excess liquid and is nice and tender. If the mixture still has a crunch, cover it and let it continue to absorb until it is completely soft.
HOW TO COOK RED LENTILS - KITCHEN SKIP
From kitchenskip.com
EASY GREEK RED LENTIL SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
RED LENTIL KOFTA - MEDITERRASIAN
From mediterrasian.com
RED LENTIL KOFTAS - THE BUDDHIST CHEF
From thebuddhistchef.com
17 RED LENTIL RECIPES THAT GO BEYOND CURRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 16, 2022Category Recipe Roundup
- Masoor Dal Tadka. Red lentils were practically made for Indian curries. And after one taste of this masoor dal tadka, you’ll see why. It’s flavorful, filling, and jam-packed with healthy goodness.
- Greek Red Lentil Soup. Surprise your taste buds with this creamy Greek red lentil soup! Red lentils, onions, garlic, and sweet carrots cooked in a tomato-based broth are delicious on their own.
- Vegan Red Lentil Curry. Need to whip up a fast and easy dinner? This vegan red lentil curry is just the ticket. This healthy curry only takes 10 minutes of prep work and is creamy, hearty, and dangerously delicious.
- Potato & Red Lentil Soup. Plant-based and protein-packed, this potato and red lentil soup is just what you need on a cool night. It only takes a few minutes to prep before it simmers away on the stove.
- Lemony Lentil Soup. Craving something light and zesty? Whip up this lemony lentil soup! It’s bursting with bright, citrus flavors, and you have to admit, it looks pretty incredible.
- Instant Pot Red Lentil Soup with Yogurt and Mint. Grab your Instant Pot because you need to make this red lentil soup with yogurt and mint asap! Comforting and nutritious, a bowl of this steaming hot soup is perfect on a cold winter day.
- Sweetcorn Red Lentil and Coconut Chowder. Creamy, fragrant, and oh-so-satisfying, this sweetcorn, red lentil, and coconut chowder is simply delicious.
- Spicy Red Lentil Curry. This one-pot spicy red lentil curry is perfect for when you’re short on time. You only need 30 minutes, ten ingredients, and one pan.
- Curried Red Lentil and Pumpkin Soup. You can never have enough soup, right? This curried red lentil and pumpkin soup is so tasty, you’ll want to lick the bowl clean.
- Crunchy Roasted Red Lentils. Looking for a healthy snack? Try these crunchy roasted red lentils. They’re so much better for you than chips. And it’s as easy as sprinkling cooked red lentils with some basic seasonings.
RED LENTIL RECIPES
From allrecipes.com
Estimated Reading Time 6 mins
RED LENTIL DIP - INDIAN DAL SPREAD - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
RED LENTIL TOFU | PLANT-BASED RECIPE | SMARTYPLANTS
From smartyplants.org
RED LENTIL SOUP RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
RED LENTIL KOFTEKOFTESI FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
RED LENTIL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RED LENTIL PATTIES (EASY & VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
RED LENTILS RECIPE | MYRECIPES
From myrecipes.com
MAKE ARMENIAN VOSPOV KOFTE / RED LENTIL KOFTE – …
From armeniandish.com
RED LENTIL KOFTE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
RED LENTIL KOFTA (HEALTHY!) - CEARA'S KITCHEN
From cearaskitchen.com
RED LENTIL KOFTE | RECIPES WIKI | FANDOM
From recipes.fandom.com
ELYSE KOPECKY'S RED LENTIL KITCHARI RECIPE - WOMEN'S RUNNING
From womensrunning.com
CLASSIC ITALIAN LENTIL SOUP | ZUPPA DI LENTICCHIE - RECIPES FROM ITALY
From recipesfromitaly.com
RED LENTIL KOFTEKOFTESI RECIPES
From tfrecipes.com
You'll also love