Tangy Red LentilsFrom scrumptious 9 years ago
- 2 T. olive oil shopping list
- 2 T. lemon juice shopping list
- splash of mirin (optional - can use a little honey instead) shopping list
- 1 T. rice vinegar shopping list
- 1/4 t. turmeric shopping list
- pinch salt shopping list
- pinch pepper shopping list
- 2-4 green onions, chopped fine shopping list
- 2 cups water shopping list
- 1 cup red lentils, rinsed, picked over, and drained shopping list
- 1 strip kombu (optional) shopping list
- 1 clove garlic, minced shopping list
How to make it
- Combine olive oil, lemon juice, mirin, rice vinegar, turmeric, salt, pepper, and green onions. Set aside.
- Combine water and lentils in a small/medium pot.
- Bring to boil over high heat.
- Once boiling, give lentils a stir, then reduce heat to low.
- Add garlic and kombu. (Kombu is a type of seaweed. Adding it makes the lentils easier to digest - less gas!)
- Cover pot and simmer 30 minutes. (Keep an eye on them - they like to boil over.)
- After 30 minutes, check lentils. (They should be soft and a bit mushy - they won't hold their shape any longer.)
- Drain any excess water. (In my experience there shouldn't be any - your lentils should be somewhere between soupy and thick.)
- Remove kombu strip and discard.
- Toss with vinaigrette.
- Serve hot (with rice, perhaps) or cool and serve over a bed a greens.
People Who Like This Dish 26
The Cookscrumptious San Francisco
The Rating4 people
Mmm, maybe I'll try this tonight with brown rice and the dandelion greens I just weeded in the garden :)
Hey, so I made these for dinner just now, and ate them with dandelion greens, brown basmati rice, and a whole wheat roti from the Indian market. I have to say they were outstanding. I made a few changes, because I can never do anything by the book . ...more
PS. I know you love bitter greens too -- do you ever cook dandelion greens? They are *SO BITTER*! But they were palatable with your delicious tangy lentils and the rice.