Spicy Red Lentils With Capers And Currants Food

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SPICY RED LENTILS WITH CAPERS AND CURRANTS

2013-02-24



Spicy Red Lentils With Capers and Currants image

These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's recipe changed slightly to suit my family.)

Provided by Stardustannie

Categories     Grains

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients:

  • 600 g dried red lentils (they actually look bright orange)
  • 140 g currants
  • 1/4-1/2 cup capers (I use small salted capers that have been rinsed)
  • 175 ml light olive oil
  • 70 ml red wine vinegar
  • 2 tablespoons white sugar
  • 2 teaspoons sea salt
  • fresh ground black pepper, to taste
  • 1 teaspoon freshly ground cumin
  • 1 teaspoon mustard powder
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • red onion, slithers
  • fresh parsley leaves

Steps:

  • Place large saucepan of water on to boil for the lentils.
  • Check lentils for any stones etc. Place lentils in a fine sieve and run under lots of running water, when water runs clear, give them a good tap on the side of the bench to get rid of excess water.
  • Tip lentils into saucepan of boiling water, stir them well and cook them for only a couple of minutes, until they are just tender with a hint of firmness (watch them very carefully as they can turn into mush in the space of 30 seconds or so, testing them as you go).
  • As soon as they are ready pour them into a sieve to drain, shaking them well to get rid of any excess water.
  • Tip the cooked lentils into the dressing and mix well. Add the currants and the capers, and leave the salad to cool to room temperature, stirring it regularly.
  • When you are ready to serve, pile it onto a plate/bowl and sprinle some onion slithers and parsley leaves over the top.

Nutrition Facts : Calories 510.4, Fat 21.2, SaturatedFat 3, Sodium 716.4, Carbohydrate 61.9, Fiber 24.4, Sugar 16.6, Protein 20.3

CURRIED LENTIL SALAD WITH CAPERS & CURRANTS RECIPE - (4.2/5)

2022-05-18



Curried Lentil Salad With Capers & Currants Recipe - (4.2/5) image

Provided by mahto

Number Of Ingredients 24

Ingredients:

  • For the dressing:
  • 2 1/4 cups (1 lb.) Du Puy lentils
  • 1/4 medium red onion, finely diced
  • 1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
  • 1/3 cup capers
  • Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
  • 1 large carrot, peeled and diced
  • 1 medium bell pepper, seeds and stem removed and diced
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 1/3 cup cold pressed, extra virgin organic olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp strong mustard
  • 2 tsps sea salt
  • 2 tsps freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon

Steps:

  • 1. Rinse the lentils well and pick through them to remove any dirt or bits of rock. Drain them, then put them in a pot with the garlic clove and the bay leaf and cover with 3-4 inches of water. Cover and bring to a boil then turn the heat down and let it simmer for 20-25 minutes. You should start testing the lentils for doneness at around 15 minutes in, just in case, since you don't want to overcook them - mushy lentils are just not as appealing as toothsome ones. 2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. If you don't have all the spices, don't despair, it will probably still taste good with just some of them - for my money, the cumin and coriander are the most important ones to include. 3. Dice up the onion (very fine) and chop up your veggies and herbs, trying to get the vegetables cut to roughly the same size. If you're using raisins instead of currants, I'd chop them up a bit and you can do the same with the capers if you have large ones. 4. When the lentils are finished, take the pot off the heat, drain it and fill with cold water to stop the lentils from continuing to cook (and getting mushy). After a few minutes, drain the water out and pour the lentils into a serving bowl and toss with the dressing. Add the onions, herbs, veggies, currants and capers (and any other ingredients you've chosen to add) and serve. this tastes even better the next day so you can definitely make it ahead of time and just keep it covered in the fridge. Read more: http://www.care2.com/greenliving/curried-lentil-salad.html#ixzz2q78w2EPp

Top Asked Questions

  1. What are your favourite red lentil recipes?
    I love the 3 red lentil staple recipes – red lentil child, red lentil bolognese, red lentil curry – so good, so simple and quick to make. They are all go-to meals when we need a quick weeknight delicious option. Reply
  2. What kind of lentils are best for Curry?
    Dried red lentils. Red lentils are hulled so they do not retain their shape quite like brown lentils. This is what creates the soft velvety texture in the curry. If you cannot find red lentils, buy yellow lentils instead.
  3. What is in a US customary lentil salad?
    US Customary– Metric LENTILS 1/2 cup dry red lentils (rinsed in cool water for 1 minute) 2 cups water 1 pinch sea salt PASTA SAUCE 1 Tbsp olive oil 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp) 1/4 cup carrots (very finely diced) 1/4 cup diced tomatoes (optional) 1 15-ounce can tomato sauce* 2 Tbsp tomato paste
  4. How do you cook lentils in a lentil salad?
    LENTILS 1/2 cup dry red lentils (rinsed in cool water for 1 minute) 2 cups water 1 pinch sea salt PASTA SAUCE 1 Tbsp olive oil 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)

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