SPICED YELLOW LENTILS WITH QUINOA
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn't have any even though normally I would have used it; the dish was fine without it.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.
- Meanwhile, combine the lentils, ginger, turmeric and onion half (don't chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium - the lentils should simmer briskly - and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.
- Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.
- Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
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Farxiyo Barkade
[email protected]This dish is a great example of how simple ingredients can come together to create something delicious.
Sekai Mangena
[email protected]I can't wait to try this recipe with different spices.
Idowu Araoyinbo
[email protected]This dish is a great way to get your kids to eat their lentils.
Ali Kashif
[email protected]I'm so glad I found this recipe! It's a keeper.
Jax Kramer
[email protected]This dish is also a great way to meal prep for the week.
Harmonii Ann Marie
[email protected]I added some chopped vegetables to this dish to make it even more nutritious.
Aleas gemar
[email protected]This recipe is a great way to use up leftover lentils.
Waqas haqnawaz Waqas haqnawaz
[email protected]I love the smoky flavor that the cumin and paprika give to this dish.
Isaac Costa
[email protected]The combination of lentils and quinoa is a great way to get a complete protein.
Jason Thompson
[email protected]This dish is perfect for a healthy and delicious lunch or dinner.
Jenny John
[email protected]I've made this recipe a few times now and it's always a hit. It's one of my favorite go-to meals.
Mosa Ali
[email protected]This dish is so flavorful and satisfying. I can't wait to make it again!
SHEIKH BURHAN
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate it without complaining.
Lauryn Rose
[email protected]This recipe is perfect for a quick and easy weeknight meal.
Ayan Hassan
[email protected]I love that this dish can be made in one pot. It's so easy to clean up!
Denny Granados
[email protected]This dish is a great way to get your daily dose of protein and fiber. It's also a good source of vitamins and minerals.
Lea Nelson
[email protected]The lentils were cooked perfectly and the quinoa was fluffy. The spices were well-balanced and gave the dish a nice kick.
Prasanna Siriwardhana
[email protected]This spiced yellow lentils with quinoa dish was a hit! The flavors were amazing and it was so easy to make. I'll definitely be making this again.