Embark on a culinary journey to South Africa with our delectable Spicy Lentils recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. Lentils, a protein-packed superfood, take center stage in this symphony of spices, simmering in a fragrant broth infused with aromatic ginger, garlic, and a hint of heat from fiery chili peppers. The addition of aromatic cumin and turmeric lends a vibrant golden hue and an earthy depth of flavor, while diced tomatoes and crisp bell peppers add a delightful contrast in texture and a pop of freshness. This versatile dish can be enjoyed on its own as a hearty and satisfying meal or served as a flavorful accompaniment to grilled meats or roasted vegetables. Our recipe collection also includes a delightful array of complementary dishes to elevate your culinary experience. Indulge in the creamy richness of our Avocado Hummus, a vibrant and refreshing dip perfect for pairing with fresh vegetables or pita bread. For a touch of tang and spice, try our tangy Lemon and Herb Vinaigrette, a versatile dressing that adds a burst of flavor to salads, grilled dishes, or even as a marinade. Complete your South African-inspired feast with our sweet and tangy Mango Chutney, a delightful condiment that adds a pop of sweetness and a touch of heat to any dish.
Here are our top 7 tried and tested recipes!
SPICY LENTILS (SOUTH AFRICA)
Make and share this Spicy Lentils (South Africa) recipe from Food.com.
Provided by Rita1652
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve salt in enough boiling water to cover lentils. Add lentils.
- and cook until tender about 20 minutes. Drain and mash with potato masher.
- Heat oil in a pan and fry onions and garlic until onions are golden.
- Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
SPICED LENTILS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Nutrition Facts : Calories 271 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 30 grams, Fiber 7.5 grams, Protein 14 grams, Sugar 2 grams
SPICY RED LENTILS WITH CAPERS AND CURRANTS
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)
Provided by Stardustannie
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place large saucepan of water on to boil for the lentils.
- Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
- Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
- As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
- Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
- When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.
Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3
SPICY LENTIL STEW
Steps:
- Pick over lentils. In a bowl soak lentils in water to cover 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and with kitchen string tie into a bundle. Separately chop onions and tomatoes. Wearing rubber gloves, seed and devein chile and finely chop.
- In a 4-quart kettle cook onions in oil with cheesecloth bundle over moderate heat, stirring occasionally, until onions are softened. Stir in tomatoes, chile, garlic, masala, cumin, coriander seeds, and turmeric and simmer 10 minutes.
- Drain lentils in a sieve and add to onion mixture with 4 cups water. Simmer mixture, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes.
- Cut zucchini into 1/8-inch-thick rounds. Discard cheesecloth bundle and arrange zucchini in an even layer on top of curry. Cook curry, covered, until zucchini is tender about 10 minutes.
- Sprinkle curry with cilantro and serve over rice.
- *Available at East Indian markets and some specialty food shops.
SPICY CURRIED LENTILS AND RICE
A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!
Provided by Mindelicious
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
- Add lentils, rice, curry powder, and water. Stir well.
- Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
- Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
- Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.
Nutrition Facts : Calories 345.4, Fat 4, SaturatedFat 0.5, Sodium 343.5, Carbohydrate 61.2, Fiber 19.3, Sugar 7.1, Protein 17.6
BOOM CHAKALAKA(VEGETARIAN-SOUTH AFRICA)
Boom chakalaka! Born in the townships(probably Johannesburg) of South Africa(Sub-Saharan Africa), chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. Adapted from whats4eats.
Provided by Sharon123
Categories Onions
Time 30m
Yield 4-6
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, chile peppers, garlic and curry powder(if using ginger and/or carrots, add now).
- Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
- Stir in the tomatoes and bring to a boil(if using shredded cabbage and/or chopped cauliflower add now). Reduce heat to medium-low and simmer for about 5 minutes.
- Stir in the baked beans, salt and pepper and stir to heat through. (If using chopped cilantro add now).
- Serve hot or cold.
Nutrition Facts : Calories 255.1, Fat 11.7, SaturatedFat 1.7, Cholesterol 7.4, Sodium 475.6, Carbohydrate 34.6, Fiber 8, Sugar 13.4, Protein 8.1
Tips:
- Choose the right lentils: For this recipe, it's best to use red lentils or yellow lentils. They cook quickly and have a mild flavor that pairs well with the spices.
- Rinse the lentils before cooking: This helps to remove any dirt or debris from the lentils.
- Use a flavorful broth: The broth you use will add a lot of flavor to the lentils. Use a vegetable broth or chicken broth for a richer flavor.
- Sauté the onions and garlic: Sautéing the onions and garlic before adding them to the lentils helps to bring out their flavor.
- Add the spices: The spices are what give this dish its unique flavor. Be sure to use a variety of spices, including cumin, coriander, turmeric, and cayenne pepper.
- Simmer the lentils until they are tender: Be patient and let the lentils simmer until they are tender. This will take about 20-30 minutes.
- Serve the lentils with your favorite sides: Spicy lentils can be served with a variety of sides, such as rice, quinoa, or vegetables.
Conclusion:
Spicy lentils are a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. They are a great source of protein, fiber, and essential nutrients. So next time you're looking for a quick and easy meal, give spicy lentils a try. You won't be disappointed!
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