Try this Red Lentil casserole recipe, or contribute your own.
Suggest a better descriptionPut 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 spice powders (cumin, turmeric powder, paprika). 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 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. Add salt to taste.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 218 | ||
Calories from Fat: 34 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 515.6mg | 14 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 28.5g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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