Red Split Lentils

Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.

With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Proteins include the essential amino acids isoleucine and lysine. Red Lentils also contain folate, vitamin B1, minerals and dietary fibre.

How do I prepare Red Split Lentils

First wash and inspect the dry lentils. Simply pop them in a sieve under running water and check them for any debris/other grains and make sure they’re rinsed and clean.

Pop them in a pan with water or broth (use 1 1/2 cups of water/broth to 1 cup of lentils). You can add flavourings such as herbs, garlic or onions but DON’T USE SALT. This toughens them if added at the beginning of cooking.

Bring to the boil, then turn down and simmer. Stir them now and again to prevent sticking to the pan.

Cooking time depends on whether you want them for salads, a thick puree or turn into mush. Around 15 minutes will start to turn them into a puree, 25 minutes you’ll have mush. Cook them for around 10-15 minutes if you want to use them in a salad, you want a tender but firm texture and for them to still hold their shape.

The easiest way is to check on your lentils as you cook them. Cooking times vary wildly depending on how large the pan, how cold the water and simply the size of lentils themselves. Simply have a taste at around 10 minutes and judge the cooking time accordingly.

Source:  Real Foods 

The above is for a just Red Lentils, which may be added to other dishes.  If cooking Red Lentils within another recipe such as a curry or dal, then more water will be required.   See these recipes for example: 3 Ways to Cook Red Lentils

Sri Lankan Dhal

Sri Lankan Dhal with Flatbread

27/05/2015 , 7:37 AM by Brad McCahon

Recipe supplied by Marg Johnson.

The defining feature of any dhal is the 'Taka' or finishing flavours which are added at the end and  gives a good dhal its character. Just use whatever you have on hand and it will still be wonderful! Serve with warm flatbread.

Serves 4

Ingredients
 
1 cup red lentils
2 cups water
1 cup coconut milk or cream
1 red chilli, spilt or half tsp chilli powder
1/2 tsp salt

Taka or finishing oil

1/4 cup vegetable oil
1/2 cup finely chopped red onion
2 tsp garlic, crushed
2 tsp ginger, grated
1 red chilli, chopped or to your taste - though we want it hot here
1 branch curry leaves, optional but good
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds, ground
1 small cinnamon bark section
2 tsp mustard seeds
2 tomatoes, cut into slender wedges
1/2cup coriander leaves, very roughly chopped

Method

Simmer the lentils with the water, coconut milk, chilli and salt until tender and thick.
Then in a pan heat the oil and add the ingredients from the onion down to and including the mustard seeds.
When all is sizzling add the tomato sections and season well. Toss around for a minute and then add to the lentil mix along with the coriander leaves.

Moroccan lamb Tagine

Preparation Time: 30 mins      Cooking Time:  4 hours      Serves: 6-8

This recipe originally came from Breville Wok Recipes and I have adapted it for a slow cooker, mainly by adjusting the cooking time from 1 hour to 4 hours on high or 8 hours on low, as the wok setting is quite high.

In the picture to the right, I doubled the recipe, as I had a hungry worker for dinner and found a cheap deal on a kilo of lamb cutlets!  Cooking time was increased again by 1 hour (high) to account for the cheaper cut of meat.

Ingredients:

2 tablespoons peanut oil
2 brown onions, diced
500g lamb, diced (1.5cm)
1.5 teaspoons ground cumin
1.5 teaspoons ground black pepper
1.5 teaspoons ground coriander
1.5 teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon peanut oil
1 small can chickpeas
2 cans diced tomatoes
2 sticks celery, diced
1.5 cup red lentils
1.5 cup tomato paste
1 teaspoon minced garlic
5 cups water

Method:

1. Heat a pan on high, add the oil and stir fry the onion until soft add the meat and seal.
2. Place all the ground spices and extra oil into
the pan and cook for 2 minutes to release the
flavours of the spices.
3. Add the pan and remaining ingredients to the slow cooker, place the lid on and cook for 4 hours on high.

Serve with steamed cous cous