mint Posted December 4, 2007 Share Posted December 4, 2007 I second Hoverfrog's request! Link to comment Share on other sites More sharing options...
Toodlepips Posted December 4, 2007 Share Posted December 4, 2007 Puy Lentils with Red Wine and Mint1 tsp olive oil2 onions, chopped roughly1 red pepper, chopped roughly3 cloves garlic, choppedSauté over a medium heat for five minutes, stirring. 230g Puy lentils, washed230ml red wine200ml stockAdd the lentils and wine and pour over enough stock to just cover the lentils. Cover and simmer for 25 minutes until tender. Add extra hot stock if needed. ½ red chilli, chopped finely1 tsp balsamic vinegar1 ½ tbsp soya sauceAdd five minutes before end of cooking time. 15g mint leaves, thin stripsStir in just before serving. This is really good cold the next day, or day after. I add extra raw garlic and leave it in the fridge to fester! As for dahl. Make it up as you go along. try this - this will make a big pan ... Chop up 4 medium onions (or slice them thinly if you prefer a bit more texture). Saute up with some crushed, sliced or chopped garlic. Cook for 5 mins or so. Add some spices. Try the following; 2 tsp black mustard seeds1 tablespoon cumin powder1 tablespoon garam masala1 tsp ground ginger1 tsp coriander seeds6 cardamon pods (seeds only)Red chilli flakes or powder (as little or as hot as you like it ... I like to end up with steam coming out of my ears!)1 tsp turmeric You can grind your own spices if you have them, or even use a curry powder mix. Stir this all into your onion mixure and cook until it all smells great and the mustard seeds are popping. Add a drop or six of water if it starts sticking to the pan. You can stir in some tomato puree at this point and gets a nice pastey mix going. Now, chuck in some diced veg .. I like to put in a few finely diced carrots, maybe some mushroom - don't put in too much veg. Stir it all around and then throw in some red lentils (about 350g for those who like to weigh). Stir it all up and add some choppped tomatoes, or maybe a tin of tomatoes. Add enough water to cover everything and give the lentils some liquid to soak up. I throw in a cup of raisins to as I like em in dahl. Bring to the boil, cover and simmer. Keep an eye on it - red lentils can cook really quickly and if you don't keep it all stirred up, the top layers will take all of the moisture. I like to stir in a spoon ful of lime pickle as it adds a nice depth of flavour. Serve with brown rice (hey, I like it!) and pickles and mango chutney. There, I've made myself hungry now! Link to comment Share on other sites More sharing options...
hoverfrog Posted December 9, 2007 Share Posted December 9, 2007 many thanks - I've bought some puy lentils now so will try it out :) Link to comment Share on other sites More sharing options...
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