Home » Blog » Cooking Light Recipe » Gimme some low fat, healthy recipe ideas for red lentils please?
Posted on Jul 09, 2011 under Cooking Light Recipe
July 9 2011
Red lentil soup
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients 55g/2oz unsalted butter 1½ tbsp grated fresh ginger ¼ tsp each ground allspice, ground cumin, and chilli powder ½ tsp each curry powder and ground coriander 2 onions finely chopped 1 parsnip, chopped 1 stick celery 1kg/2¼lb carrots, sliced 85g/3oz split red lentils, rinsed 25g/1oz long-grain rice 1.7 litres/3 pints vegetable stock 400ml/14fl oz tin coconut milk 2 tbsp fresh lime juice 3 tbsp chopped coriander
Method 1. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. 2. Cook over a low heat for three minutes, stirring continuously. 3. Add the vegetables, stir to combine, and cook for a further eight minutes. 4. Stir in the lentils and rice before adding the stock. 5. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. 6. Blend the soup in a liquidiser or food processor until smooth. 7. Return to the heat and add the coconut milk, lime juice, and coriander. 8. Heat through but do not let it boil again. 9.Serve immediately.
gimmie gimmie never gets
This one’s delciious
Red Lentil Soup
1 large onion, chopped 1 pound potatoes, cut into 1/2-inch chunks 1 + 1/4 cup red lentils (picked over and rinsed) 3 cups water 2 garlic cloves, chopped 2-3 tablespoons berberé spice mixture, below 1 28-ounce can crushed tomatoes 1 pound green beans, fresh or frozen, cut into bite-sized pieces 1-2 cups water salt to taste 3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1 Tbs. ground cardamom 1 Tbs. ground coriander 1 Tbs. fenugreek 1 Tbs. ground nutmeg 1 Tbs. ground cloves 1 Tbs. ground allspice 1 Tbs. cinnamon 1 Tbs. paprika 1 Tbs. turmeric 1 tsp. cayenne (use more to taste) 1 Tbs. ground black pepper 1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings.
Red Lentil Dhal
prep time: 15 minutes | cooking time: 50 minutes | makes 6-8 servings
Toasting and grinding your seeds is so worth the effort, and doesn’t take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.
Equipment: Coffe grinder or spice millor mortar and pestle, saute pan, large, soup pot
Ingredients 3 tablespoons peanut oil 1 medium yellow onion 1 tablespoon fresh ginger, grated 4 garlic cloves, minced 1 teaspoon salt 1 cup dried red lentils 2 tablespoon tomato paste 4-5 cups water or veg broth 5 plum tomatoes, chopped juice of 1 lime 1 cup lightly packed chopped fresh cilantro
Spice blend 2 teaspoon mustard seeds 1 teaspoon fenugreek seeds 1 teaspoon coriander seeds 1 teaspoon cumin seeds 6 whole cloves 4 cardomom pods
2 dried red chilis (seeds removed) 1/4 teaspoon ground cinnamon
Directions In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, aling with the dried red chili and cinnamon, and grind to a fine powder.
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.
Add 4 cups of water and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.
ALways one of my favorites
Apricot Lentil Soup
________________________________________ 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 cup dried apricots – chopped 1 1/2 cups red lentils 5 cups chicken stock 1 can diced tomatoes 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme salt to taste ground black pepper to taste 2 tablespoons fresh lemon juice
Directions 1 Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. 2 Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. 3 Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
LENTIL AND TUNA SALAD
INGREDIENTS 2FIRM RIPE TOMATOES 1 SMALL RED ONION 3TBSP VIRGIN OLIVE OIL 1TBSP LEMON JUICE 1TSP WHOLEGRAIN MUSTARD 1/2TSP GROUND CUMIN 1/2 GROUND CORRIANDER 400GMS OR 14OZ LENTILS 1 TIN OF FLAKED TUNA SALT AN PEPPER TO TASTE
FIRST DESEED AND CHOP THE TOMATOES THEN FINELY DICE THE RED ONION.
NEXT COOK LENTIL AS PER PACKET INSTRUCTIONS
THEN MAKE THE DRESSING WHISK TOGETHER THE OLIVE OIL LEMON JUICE AND A SMALL AMMOUNT OF CRUSHED GARLIC CUMINAND CORRIANDER IN A BOWLTILL WELL MIXED SET ASIDE.
PUT CHOPPED ONION TOMATOES AND LENTILS IN A LARGE BOWL ADD THE TUNA MIX WITH THE TOMATOES LENTILS AND ONION THEN ADD THE DRESSING MIX WELL THEN PUT SOME LETTICE LEAVES ON A PLATE AND POUR MIXTURE OVER LETTICE. ENJOY
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