Best 2 Mums Everyday Red Lentils Recipes

**Explore the diverse flavors of red lentils with our comprehensive recipe collection. From quick and easy weekday dinners to hearty and comforting slow-cooker meals, our selection caters to every taste and occasion. Discover the classic simplicity of Mum's Everyday Red Lentils, a comforting and nourishing dish that's perfect for busy weeknights. Indulge in the vibrant flavors of our Red Lentil Curry with Coconut Milk, a creamy and aromatic delight that's sure to impress. For a hearty and satisfying meal, try our Slow Cooker Red Lentil Soup, a cozy and flavorful dish that's perfect for cold winter days. And if you're looking for a lighter and healthier option, our Red Lentil Salad with Roasted Vegetables is a refreshing and nutritious choice that's packed with flavor.**

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MUM'S EVERYDAY RED LENTILS (AARTI SEQUEIRA)

Mum's Everyday Red Lentils (Aarti Sequeira) image

Make and share this Mum's Everyday Red Lentils (Aarti Sequeira) recipe from Food.com.

Provided by ilovecookingsomuch

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup masoor dal red lentil, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1/2 inch gingerroot, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2 (optional)
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 tablespoon vegetable oil
handful chopped fresh cilantro leaves

Steps:

Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Nutrition Facts : Calories 311.4, Fat 5.1, SaturatedFat 0.7, Sodium 20.4, Carbohydrate 53.8, Fiber 7.8, Sugar 3.5, Protein 16.8

MUM'S EVERYDAY RED LENTILS

Mum's Everyday Red Lentils image

Categories Bean Soup/Stew

Number Of Ingredients 14

Ingredients

1 cup t red lentils
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1 piece 1/2-inch piece ginger, peeled and minced
2 medium tomatoes, diced, optional
1 serrano chile, slice in 1/2, optional
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric powder, heaping
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 handful chopped fresh cilantro leaves
1 teaspoon salt

Steps:

Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Add salt to taste. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Tips:

Use a pressure cooker to quickly and easily cook the lentils.
Rinse the lentils before cooking to remove any dirt or debris.
Add vegetables such as carrots, celery, and onions to the lentils for added flavor and nutrition.
Use a variety of spices, such as cumin, coriander, and turmeric, to give the lentils a flavorful taste.
Serve the lentils with rice, quinoa, or naan bread.

Conclusion:

Red lentils are a delicious and nutritious addition to any diet. They are a good source of protein, fiber, and iron. This recipe for Mum's Everyday Red Lentils is a simple and easy way to enjoy this healthy legume. With just a few ingredients and a little time, you can have a delicious and satisfying meal that is perfect for busy weeknights.