Cook Red Split Lentils
Red split lentils are fast cooking lentils that cook down into a creamy, hearty stew. Dried red lentils are actually orange in color, and are sometimes also labeled as Egyptian lentils. Read on to learn how to cook everyday red split lentils, red lentil curry, or dal, a traditional red lentil soup.
Contents
Ingredients
Everyday Red Lentils
- 1 cup split red lentils
- 2 1/2 cups water
- Salt and pepper to taste
Red Lentil Curry
- 3 tablespoons canola oil
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 4 carrots, chopped
- 1 large russet potato, peeled and chopped
- 1 cup red lentils
- 4 cups vegetable broth
- Salt and pepper to taste
Red Lentil Dal
- 1 cup red lentils
- 3 cups water
- 3 plum tomatoes
- 2 teaspoons canola oil
- 1/2 cup white or yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons of Bengali five spice mix (panch phoron)
- 1/2 tsp fenugreek seeds
- 1 teaspoon turmeric
- 1 teaspoon salt
Steps
Making Everyday Red Lentils
- Wash the dry lentils. Place the split red lentils into a sieve or fine-holed colander. Split red lentils are notorious for having debris in them, so be sure to clean well. Rinse under running water and pick out any obvious large pieces of debris.
- Pour the washed red split lentils into a saucepan for cooking. Add the water to the pan.
- Bring the water to a boil.
- Turn down when it reaches boiling point and simmer. Be sure to stir now and then to prevent sticking to the saucepan.
- Remove the lentils from heat when they're finished. The red split lentils will be cooked in about 25 minutes. You'll know they're done by observation - they turn into a mush or thick puree.
- Season to taste with salt and pepper.
- Use them in a dish that calls for lentils. Cooked split red lentils tend to be added to other dishes but can be eaten alone if you like them. Try them with the following ideas:
- Use them to thicken soups and casseroles.
- Add them to vegetable or meat curries.
- Turn them into kofte.
Making Red Lentil Curry
- Wash the lentils. Place them in a sieve and rinse thoroughly.
- Heat the oil in a large saucepan. Place it over medium heat and let the oil completely heat up.
- Add the ginger and garlic. Cook them for about two minutes, until they are soft.
- Add the curry powder.
- Add the potatoes and carrots. Continue cooking for another 5 minutes.
- Stir in the lentils, broth, salt and pepper.
- Bring the mixture to a boil, then reduce to a simmer. Stir the curry occasionally.
- Cook the curry for 20 minutes. It's finished when the lentils and vegetables are tender.
- Serve the curry. It's delicious with lime wedges, naan, and rice.
Making Red Lentil Dal
- Wash the lentils. Place them in a sieve and run water through for a minute or two.
- Cook the lentils. Place them in a saucepan with 3 cups of water. Bring the water to a boil, then reduce to a simmer and cook the lentils until they're tender, about 12 minutes.
- Peel the tomatoes. Score their tops with an "x." Bring a separate pot of water to a boil, and drop the tomatoes into the boiling water for 30 seconds, then remove them. When they've cooled a bit, insert your fingers under the skin at the "x" and peel it off in strips.
- Chop the peeled tomatoes.
- Heat the oil in a large saucepan. Heat it over medium until the oil gets thoroughly hot.
- Cook the onions. Sauté them for about 5 minutes, until they are translucent.
- Add the garlic. Keep cooking for another minute.
- Stir in the Bengali five spice and turmeric.
- Pour in the cooked lentils. Pour them directly into the saucepan, water and all. Cook for another 10 minutes.
- Stir in the tomatoes.
- Taste the soup and adjust the seasonings.
- Serve the soup with naan and lime wedges.
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