Red Lentil Recipe

What are red split lentils and what do they taste like?

Like other lentils, red lentils are brimming with nutrition. They’re packed with protein and fiber to fill your belly for long periods of time. And they boast a potassium content that’s great at regulating blood pressure levels; folate which helps boost focus and concentration; iron if you need an energy kick or magnesium to lower anxiety! That means these make the perfect go-to on busy weeknights when cooking can be hard

How to cook red lentils?

I used all-natural red lentils, which can be found in our online store. To cook red lentils, use a 1:3 lentil-to-liquid ratio, which is 1 cup dry lentils to 3 cups water or broth. Red lentils don’t need to be soaked for long periods of time, and since they’re split, they cook quickly and need just a few easy steps. Here’s how you go about it:

In a fine-mesh strainer or colander, rinse red lentils in water.

Fill a saucepan halfway with water or broth and add the lentils. Make sure your pot is big enough to prevent it from boiling over.

Bring the saucepan to a boil, then lower to a low heat and keep it covered. This will be done on a low heat setting.

Cook for 15 minutes, or until the vegetables are soft.

Cooking the lentils in water is very acceptable and effective. When you want to keep the lentil taste neutral or let the natural flavour show through, water is ideal.

However, you may utilise the cooking time to infuse the lentils with a variety of tastes. Cook them in a delicious broth to get this! Instead of water, you may use beef, chicken, vegetable, or even bone broth as the liquid.

Of course, we’re going the additional mile today and making a Greek-style red lentil soup with our red lentils!

Vegan Red Lentil Curry

It’s easy to cook for a weekday supper since it takes 35-45 minutes to prepare.

Creamy and dreamy: This curry is rich, creamy, and decadent. That’s thanks to the full-fat coconut milk and velvety almond butter.

It’s flavorful beyond belief, owing to the fresh garlic, ginger, and chilli peppers, as well as a hearty helping of Indian spices.

This red lentil curry is not only outrageously delicious and decadent, but it’s also quite nutritious. The lentils provide a substantial, protein-packed dinner, while the garlic, ginger, and turmeric provide antioxidant and anti-inflammatory qualities. Plus, thanks to the high fat content of coconut milk and almond butter, you’ll be satisfied for hours.

And if you already like this curry, I have a few others for you to try!

This Vegan Pumpkin Curry with Tofu is filled with protein and absolutely wonderful if you want more Indian tastes. If you want something a little different (but still in the curry family), try this Thai Butternut Squash Curry with Chickpeas. Both dishes are weeknight-friendly and absolutely wonderful, much like the Red Lentil Curry.

Ingredients For Red Lentil Recipe

Aromatics. To offer a lot of those traditional Indian tastes, this curry begins with fresh ginger, garlic, and green chilli peppers. Most Indian recipes begin with these ingredients (and sometimes onions), so you can’t go wrong with this trio!

Turmeric. Turmeric is used in almost all Indian lentil curry recipes. After all, why not? It’s a nutritional powerhouse that’s anti-inflammatory and anti-bacterial. Curcumin, the primary active ingredient in turmeric, not only prevents free radical damage but also activates the body’s own antioxidant processes.

In this dish, I like to use fresh turmeric. It’s earthy and spicy, with a little bitterness and sweetness. It has the appearance of ginger, but the inner flesh has a brilliant orange colour. Fresh turmeric may be found at Indian and Asian grocery shops, health food stores, and the vegetable section of Whole Foods and Sprouts.

However, using ground turmeric in this dish is perfectly OK! I’ve tried it both ways and it’s always good.

Spices from India, ground While I like using entire spices in my Indian cooking, I wanted to keep this dish simple and easy to make on a weeknight. After the aromatics have been sautéed, add the spices and toast them for 30 to 60 seconds.

Lentils, red Red lentils are the primary component in this dish, which comes as no surprise. Red split lentils or normal red lentils may be used. The split version, also known as masoor dal, is more frequently seen at South Asian grocery shops. Because the skins have been removed, the split lentils cook a little faster than the entire type, but the difference isn’t significant.

Are you looking for a new way to utilise those red lentils in your pantry? My 10-Ingredient Red Lentil Bolognese is a pantry-friendly must-make.

Tomatoes that have been crushed. I prefer crushed canned tomatoes over chopped or fresh tomatoes in a creamy curry because I like the thick, saucy texture they provide.

Coconut milk is a kind of coconut milk. In this recipe, I use full-fat canned coconut milk, and it’s a must-have item. This curry’s creaminess and high fat content are not only delicious, but they’re also essential to balance the curry’s spiciness and tanginess.

Before adding the coconut milk, taste the curry and note how acidic (from the tomatoes) and hot it is, nearly too spicy to consume. However, after a few minutes of cooking, the coconut milk changes into a whole new meal.

Almond Butter is a butter made from almonds. This is the key ingredient in my recipe! Although almond butter is not traditionally used in Indian curries, many North Indian recipes use pureed cashews to add smoothness… So it’s not that dissimilar, is it? The almond butter adds another layer of richness to this curry, as well as a subtle sweetness and nuttiness.

Cilantro with lemon juice These items are used to complete many of my mother’s Indian meals. The lemon juice provides a burst of freshness and helps balance the tastes, while the cilantro adds flavour, so I typically end my curries in this manner as well.

This Vegan Red Lentil Curry is easy to prepare

Gather your ingredients first.

Prepare your ginger, garlic, chilli peppers, and turmeric by dicing them (if using fresh).

In a heated skillet, cook the ginger, garlic, chilli peppers, and turmeric (if using fresh) for 2 minutes, or until aromatic.

Cook for 30-60 seconds, turning often to avoid scorching, after which add the ground spices.

Add the red lentils and smashed tomatoes after deglazing with the vegetable broth.

Cook for 20 to 25 minutes, covered, or until the lentils are tender.

Combine the coconut milk and almond butter in a mixing bowl.

Cook for another 5 to 8 minutes, uncovered, until the curry has thickened.

Finally, add the lemon juice and cilantro, and season with salt and pepper to taste.

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