Easy Spicy Red Lentil Recipe
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called curry may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with a spice blend used for making kari dishes ... called kari podi or curry powder.. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390). Historically, the word curry was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of currey. By the fourth edition of the book, other ingredients such as turmeric and were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Easy Lentil Tofu (Soy Free and SO GOOD!)
I often get requests for soy free tofu alternatives, so here's a recipe for red lentil tofu! It's easy to make, budget friendly, and of course, delicious!
You can season and cook this tofu however you want, so just imagine the possibilities! I love to air fry it.
Let me know your thoughts in the comments section below! Will you try this? It's definitely worth giving it a go.
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Red lentil 'tofu' (Makes 2-4 servings, 45g Protein per batch)
Ingredients:
1 cup dried red lentils
3 cups boiling water
3/4 tsp salt
optional: add any spice flavourings you like! I added 3/4 tsp garlic and 3/4 tsp onion powder.
Directions:
1. Rinse red lentils really well and place in a large pyrex container (or other glass bowl)
2. Add 3 cups of boiling water to rinsed lentils and cover. Let sit for 20 minutes.
3. Add mixture to a blender (do not drain off water!)
4. Add your favourite spices/seasonings and blend until smooth
5. Add the mixture to a a large saucepan and heat on medium heat, stirring constantly using a whisk. When it starts to thicken or bubble turn down to medium-low or low heat.
6. Keep stirring for a total of 7-10 minutes until mixture is very thick.
7. Once it is very thick remove from heat and immediately put the mixture directly into 8x8 glass container. Smooth top over with a spatula.
8. Place in the fridge for a couple hours to allow the mixture to cool and set. You can leave it overnight too! Once mixture is cool and set, remove from container and cut into cubes and cook like you would normal tofu! You can add marinade/sauce to the cubes or season with spices, whatever you want. I enjoy marinading or spicing up the cubes and air frying them. You can also stir fry them or bake in the oven. Enjoy!
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Easy Red Lentils with Coconut Milk and Rice Recipe - SO GOOD - Eat Simple Food
Full Recipe:
This easy vegan creamy coconut and red lentils (dal or dahl) recipe is served over basmati rice.
Coconut red lentils is one of my favorite comfort food dishes and I’ve cooked it for all of my personal chef clients and everyone has loved it (even kids).
It’s easy to make, easy to digest, and tastes delicious & nourishing. Vegan, vegetarian, Ayurvedic, gluten free comfort food! This dish is affordable, makes a lot, and also freezes very well.
Split lentils are also known as pulses, legumes, peas, dal, or dahl. Remember to stir the lentils and liquid several times during the cooking process so the lentils don't stick and clump together.
Add in a handful of spinach or kale if you want to up your greens. Garnish it with red chili pepper flakes, sliced hot peppers, cilantro, or just eat as is.
Hands down - coconut red lentils and rice is a nourishing, comforting, and delicious dish.
Don't eat rice or trying to go lower carb? Serve this dish with sautéed cauliflower rice instead of regular rice.
Serves 6
Ingredients
• 2 Tbsp olive oil or coconut oil
• 1 cup onions, diced
• 2 cups (~13 oz) red lentils
• 2 bay leaves
• 15 ounces full fat coconut milk
• 1 ¼ tsp salt
• 4 cups vegetable broth
• 6 cups cooked rice
Instructions
• Bring a large pan to medium high heat and add olive oil. When hot, reduce heat to medium and onions. Cover & cook ~ 4-6 minutes or until translucent.
• Add lentils, bay leaves, coconut milk, and vegetable broth. Stir it occasionally so the lentils don't clump.
• Bring to a boil, reduce heat, cover and cook ~ 25-30 minutes or until it has lost most of it's shape and sorta looks pureed together.
• Serve over rice and add salt to taste. Happy Eating! Beckie