Red Lentil Dahl

It doesn’t feel like it but yesterday was my 4th year anniversary of blogging.  What a fun 4 years it has been.  I am looking forward to sharing more with you over the next 4 years. 🙂

I saw this recipe over at Rufus’ Food and Spirits Guide and was immediately dashing down the passage to see if I had any lentils in stock.

I modified the recipe slightly, as listed below for the ingredients I had on hand and doubled it to serve as a main meal which I served with naan (recipe coming soon) and would definitely make it again but next time I would increase the coriander, mustard and cumin seed quantities.

Ingredients

2 tsp coriander seed
1 tsp mustard seed
½ tsp cumin seed
1 tsp cayenne powder
½ tsp turmeric powder
2 cup red lentils
1 onion chopped
3 tbsp garlic minced
3 tbsp ginger minced
400g tin tomatoes
8 cups chicken stock
Coriander chopped to serve

Method

1. Grind the whole spices to a powder and mix with cayenne and turmeric.
2. Sauté the onion in a little oil in a pot until translucent and soft.
3. Add the garlic and ginger and cook for one minute.
4. Add the lentils and stir to coat.
5. Add the tomatoes, spice mixture and chicken stock, mix through and bring to a simmer. Partially cover and turn the heat to low. Cook for 40 minutes stirring occasionally.
6. Serve with fresh coriander and naan.

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Barley and Lentil Soup

I am sorry I haven’t been around to visit your blogs and read your posts yet – things have gone a touch haywire here and I am hoping to be back to normal by next week.  Please be patient with me while I get there. See you soon. 🙂 xo

Even though Spring is officially here, we are still having some blustery cold days.  A pot of soup simmering on the stove is always a warm and welcoming smell on days like this.

Not the prettiest but oh so tasty

Ingredients

1 large onion chopped
2 inch piece of ginger grated
6 garlic cloves crushed
2 tsp dried Italian herbs
500g packet soup mix – barley, brown and red lentils and split peas
± 4 litres chicken or vegetable salt
Celery salt and cracked black pepper to taste

Method

1. Fry the onion in a little olive oil until tender.
2. Add the ginger, garlic and herbs and fry for a minute.
3. Add the soup mix and stock and bring to the boil.
4. Reduce the heat and simmer for approximately 1 hour until cooked.  You may need to add additional stock if the soup is too thick.
5. Season with celery salt and pepper.