Best 3 Lentils Of Doom Recipes
In the realm of culinary quests, there exists a dish of legend, a meal so infamous that its very name sends shivers down the spines of even the most seasoned adventurers: the "Lentils of Doom." This mythical concoction has been whispered about in taverns and kitchens for centuries, a cautionary tale of culinary misadventure. As you embark on this gastronomic odyssey, be prepared to face a gauntlet of flavors that will challenge your palate and test the limits of your culinary fortitude. Are you brave enough to venture into the realm of the "Lentils of Doom" and discover the secrets of this legendary dish?
Check out the recipes below so you can choose the best recipe for yourself!
LENTILS OF DOOM
Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Provided by Rhonda Scheurer
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lentils in water for 5 minutes. Drain, reserving liquid.
- In large pot, saute the anaheim pepper and onions in the butter until the onions are tender.
- Add the lentils, 6 cups of the reserved liquid (top up with water to make 6 cups), and the remaining ingredients and bring to a simmer.
- Cook, covered over M-L heat for 70 minutes, stirring occasionally to prevent sticking.
Nutrition Facts : Calories 419, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 66.5, Carbohydrate 60.6, Fiber 29.7, Sugar 3, Protein 25.3
LENTILS DIAVOLO
Lentils, like beans, soak up whatever flavors they're cooked in. Here, it's a chile oil made with both dried and fresh chiles, so it's devilishly spiced - not just spicy. Simmer the lentils in the potent oil and some tomato paste until they're glossy and tender, rich and spicy as you'd expect from a diavolo-style sauce. (Add more water if you're after more of a quasi-chili.) Eat the lentils with a spray of lemon juice, parsley and-or bread crumbs on toast, grains, pasta, a sweet potato, bitter greens or all on their own. The lentils will keep for up to 4 days in the fridge; reheat over low heat or in the microwave loosened with a little water.
Provided by Ali Slagle
Categories dinner, lunch, weekday, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.
- Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 262 milligrams, Sugar 4 grams
CABBAGE OF OSTRACISM
Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!
Provided by Rhonda Scheurer
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet heat the olive oil over medium heat. Add the carrots and onion and cook in hot oil about 5 minutes.
- Add the pepper, cumin, tumeric, water, potatoes and cabbage and cook 40 minutes.
- Add 90 minutes of cooking time if starting with raw potatoes.
Nutrition Facts : Calories 156.5, Fat 7, SaturatedFat 1, Sodium 34.3, Carbohydrate 22.1, Fiber 4.4, Sugar 4.8, Protein 3.1
Tips:
- Soak the lentils: Soaking the lentils before cooking helps to reduce the cooking time and makes them more digestible. You can soak them in cold water for 30 minutes or overnight in the refrigerator.
- Rinse the lentils: Before cooking, rinse the lentils in a fine-mesh strainer to remove any dirt or debris.
- Use a variety of lentils: There are many different types of lentils available, each with its own unique flavor and texture. Experiment with different types to find your favorites.
- Cook the lentils in a flavorful liquid: Instead of water, use a flavorful liquid such as broth, stock, or coconut milk to cook the lentils. This will add extra flavor to the dish.
- Add spices and herbs: Lentils are a blank canvas for flavor, so don't be afraid to add spices and herbs to taste. Some popular additions include cumin, coriander, turmeric, ginger, garlic, and chili powder.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Conclusion:
Lentils are a versatile and nutritious ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and iron, and they are also relatively inexpensive. With a little creativity, you can create delicious and satisfying meals with lentils.
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