Lentil Recipes: Curried and Baked
Posted: Thursday, August 11, 2011
by Jessie Eldora
gotmydigital.com
Lentils: High Fibre & Nutritious.
Lentils are considered very beneficial for our health. They add high fiber to your diet in refreshing ways.
Not just for using in the winter time. Summery speedy curried lentils are a great way to use with the leftovers.
Lentils are a healthy and tasty pantry staple, the alternative to pasta or potatoes. They are inexpensive too!
Always rinse lentils before cooking, discarding any small pebbles that occasionally show up as a result of the harvesting process.
Simmer lentils in two or three times their volume of water or broth flavored with any vegetable, herb or spice you like.
Don`t add salt until they are done, as it inhibits the softening process.
Red lentils only need to simmer for 10 to 15 minutes. Green lentils need to be cooked for 30 to 40 minutes
Brown lentils simmer for about 20 minutes.
Curried Lentils
Ingredients:19 oz.(540-ml) can Lentils.
1 tbsp.(15 ml) olive Oil.
1 tbsp. (15 ml) Mango chutney.
1/2 tsp. Curry powder.
Pinches of salt and Pepper.
1 red or yellow Pepper, diced.
1/2 cup (125ml) diced cooked Chorizo (or use Feta)
3 cups (750 ml) Baby Spinach.
Recipe:
Drain and rinse lentils.
In a large bowl, stir oil with chutney, curry powder, salt & pepper.
Stir in red pepper, chorizo and lentils until well coated.
Taste and stir in more chutney or curry if desired.
Just before serving stir in spinach or serve on a bed of spinach.
If making ahead place salad in a reusable plastic bag or covered container.
It can sit at room temperature for several hours, or refrigerate up to 2 days.
Parsnip and Lentil Pot
Recipe:2 lb. Parsnips, peeled and thinly sliced.
3 oz. Green lentils.
3 oz. brown rice, or white.
Salt & pepper to taste.
1 small Onion, peeled and chopped.
2 level tbsp. Flour.
1 pint (600 ml) Milk.
Nutmeg, to taste.
2 1/2 pint (1.5 liter) shallow ovenproof dish, buttered.
Method:
Put the parsnips in a pan, cover with water, bring to the boil and boil for 3 minutes.
Drain.
Cook the lentils and rice together in boiling water for 30-40 minutes.
Drain and season.
Set the oven to moderately hot, Gas Mark 5 or 375 degrees F/190 degrees C.
Melt 1 oz. of the butter, cook onion until soft. Stir in flour, then milk.
Bring to a boil.
Add seasoning and nutmeg to taste.
Reserve some parsnip slices, then spoon alternate layers of parsnips, rice and lentils and onion sauce into the dish.
Finish with a layer of sauce and the reserved parsnip slices.
Brush lightly with remaining melted butter.
Bake above center of oven for 1 1/2 hours.
Serves 4.
Grandma`s Original Baked Lentils
Heritage recipe1 quart lentils.
1 quart water.
6 ounces mixed salt pork.
1 clove garlic or 1 small onion or both.
1 tsp. salt.
1/2 tsp. pepper.
Method:
Pick over and wash the lentils. Soak in cold water over night.
In the morning pour off the water and put them in a stew pan with 2 quarts of cold water and place on the fire.
As soon as the water begins to boil, the lentils will rise to the top.
Take them off with a skimmer and put in a deep earthen dish, with the pork and onion in the center.
Mix the pepper and salt with a quart boiling water and add.
Put the dish in a moderate oven, and cook slowly four or five hours.
The lentils must be kept moist, and it may be necessary to add a little water from time to time.
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