This is a variation of Rick Stein’s recipe for lentils with coconut milk and pandan leaf. I used red (masoor) lentils.
Tag Archives: lentil
This lentil recipe contains tamarind, which adds a pleasant slightly sour note. I halved the recipe, used oil instead of ghee, and opted for toor dal.
I wanted to make use of horse gram outside of Indian cuisine. Laganophake is a Roman lentil and wine stew typically made with Puy lentils. It seemed like a good opportunity for a fusion dish. There was no reason wine couldn’t be used in place of tomatoes, and the seasoning could borrow from both traditions.
- 1 cup firm lentils, such as horse gram or Puy (I used horse gram)
- 4 tablespoons cooking oil (I used peanut oil)
- 1 large onion, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/8 teaspoon anise seeds
- 1 cup red wine, such as Burgundy
- salt (I used Himalayan pink salt) to taste
- fresh ground black pepper to taste
- 1/2 teaspoon mustard seeds
- 20 curry leaves
- cilantro or parsley, to garnish
If you are using horse gram, soak it overnight then rinse it well when ready to cook. Other varieties of lentils can simply be rinsed.
Heat 3 tablespoons of oil in a deep pan over medium heat. You can use a pressure cooker to reduce cooking time for the lentils. Meanwhile, chop the onion. When the pan is hot, reduce the heat and cook the onion in it, stirring frequently, until it is completely soft and partially caramelized. Remove and reserve some of the onion for garnish.
Return the heat to medium and add the cumin seeds, thyme, oregano and anise seeds. Cook until the cumin seeds are lightly browned, then add the lentils, wine, a few cups of water, a little salt, and black pepper.
If you are cooking it in an ordinary pot, put the lid on. Cook until the lentils can be squeezed between a thumb and a finger, stirring from time to time and adding more liquid as needed. With horse gram this can take one and a half hours. Alternately, pressure cook for approximately 25 minutes.
When the lentils are cooked, remove the lid and allow them to simmer until most of the liquid is absorbed.
While the lentils are reducing, heat the remaining tablespoon of oil in a pan over medium heat. Add the mustard seeds and curry leaves. Cook until the seeds sputter and the curry leaves have darkened. Add the mustard seeds and curry leaves to the lentils. Taste after the liquid is absorbed and add additional salt if needed.
Serve with rice or bread (I used methi paratha), garnished with the reserved onion and cilantro.
If preparing this as a vegetarian dish, ensure that you get a vegan wine. Isinglass is often used in wine production.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
The base of this soup consists of red lentils cooked until they dissolve and cashew cream. Chard/mangold adds some greens, and citrus juice (I used lemon as I didn’t have limes) and cilantro perk it up and keep it from being too heavy. I enjoyed this soup.