Tiny, Shiny, Black Lentils
#1
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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Tiny, Shiny, Black Lentils
I would like some recipes for those beautiful, tiny, shiny, black lentils. I don't know what their official name is. I'm guessing that there are some great Indian recipes out there using this ingredient. Anybody know about them?
~ C
~ C
#3
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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#4
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No recipe ...
... but I do remember a most delicious salad mixture of the beans, rice, corn niblets, sliced cherry tomatoes, green peas .... and who knows what else! The colour contrasts showed so vibrant with the marinade/dressing, making it all even more desirably appetizing.
Could play with any favourite marinade/dressing to make your own new house specialty!
Now I have a hankering to do just that!
... but I do remember a most delicious salad mixture of the beans, rice, corn niblets, sliced cherry tomatoes, green peas .... and who knows what else! The colour contrasts showed so vibrant with the marinade/dressing, making it all even more desirably appetizing.
Could play with any favourite marinade/dressing to make your own new house specialty!
Now I have a hankering to do just that!
Last edited by QuiltE; 01-04-2020 at 03:07 PM.
#5
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Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
I generally soak them for an hour or so in cold water, this idea is from ?somewhere. I them rinse them, put into fresh water with a bay leaf or two, and bring to boil and simmer for about 15 minutes or so, less if you wish for a firmer lentil. Meanwhile, I dice an onion, a carrot and, a stick of celery, and fry in a pan with some olive oil, along with a couple of bay leaves, salt and pepper. I let the fry gently for as long as the lentil are cooking. When the lentils are cooked, I strain them and then add the onion mixture, along with a little rocket, or another green leaf, but not much. I may add a splash of good olive oil, and a smaller splash of balsamic.
I prefer doing the lentils this way as opposed to cooking the lentils with the onion mixture, I think the taste is much improved - but that could just be me! I have them with sausages (veggie), or Haloumi cheese etc. Love it.
Apologies for late reply, just logged in now.
I prefer doing the lentils this way as opposed to cooking the lentils with the onion mixture, I think the taste is much improved - but that could just be me! I have them with sausages (veggie), or Haloumi cheese etc. Love it.
Apologies for late reply, just logged in now.
Last edited by QuiltnNan; 01-05-2020 at 06:08 AM.
#6
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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Both of those recipes sound wonderful! I'll have to try them. Thanks!
I went ahead and made a soup with some of my lentils. (I still have about a cup left to play with later.) I soaked the lentils overnight, then cooked them until tender and drained. I then pureed up some onion, serrano chile, garlic, cinnamon, cardamom, ginger, cloves, smoked paprika, sea salt, turmeric, corriander and cumin, along with some tomato sauce and about 3/4 of the lentils. I poured the mixture into the cooked lentils and simmered it down until hot and creamy, then added the unpureed lentils for some texture. To serve, I ladled it into a big, flat bowl and drizzled some cashew yogurt over the top. I ate it for breakfast...so good! (For anyone on WW, it's zero points..a big fat 0!)
~ C
I went ahead and made a soup with some of my lentils. (I still have about a cup left to play with later.) I soaked the lentils overnight, then cooked them until tender and drained. I then pureed up some onion, serrano chile, garlic, cinnamon, cardamom, ginger, cloves, smoked paprika, sea salt, turmeric, corriander and cumin, along with some tomato sauce and about 3/4 of the lentils. I poured the mixture into the cooked lentils and simmered it down until hot and creamy, then added the unpureed lentils for some texture. To serve, I ladled it into a big, flat bowl and drizzled some cashew yogurt over the top. I ate it for breakfast...so good! (For anyone on WW, it's zero points..a big fat 0!)
~ C