Do you like lentils
- Thread starter Madusa
- Start date
My advice is never to start with eating lentils in a wholefood or squat party collective setting, because they are often cooked with the vegan passion of someone who sees food mainly as fuel. But a well spiced dahl is the backbone of fine Indian cuisine, even for an unashamed carnivore like me.
DotCommunist
So many particulars. So many questions.
hippy food is hippy
pogofish
Testicle Hairstyle
Not since a former housemate invested our entire month's catering budget in a commercial-size box of frozen fish & a sack of the fucking things, then got pissed on the cash he'd "saved"
There are only so many times you can eat the many combinations of fish & lentil before you never want to eat any ever again IME.
There are only so many times you can eat the many combinations of fish & lentil before you never want to eat any ever again IME.
cesare
shady's dreams ♥
Maggot
The Cake of Liberty
Delicious Dhal
Ingredients:
250g Red lentils
1 litre vegetable stock (I prefer Marigold bouillon)
Grated ginger – a piece about the size of half a thumb
1-2 cloves garlic – crushed
1 large or 2 small onions – finley chopped
1 tablespoon curry paste
1. Heat the stock in a pan with the lentils. When boiling add the ginger and garlic.
2. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes, checking to add more water if necessary.
3. Meanwhile fry the onion until soft or browned, then add the curry paste and heat through for a couple of minutes.
4. Add the onion mixture to the lentils and heat through.
Great with naan bread. Can be left for a day and used as a spread too.
Ingredients:
250g Red lentils
1 litre vegetable stock (I prefer Marigold bouillon)
Grated ginger – a piece about the size of half a thumb
1-2 cloves garlic – crushed
1 large or 2 small onions – finley chopped
1 tablespoon curry paste
1. Heat the stock in a pan with the lentils. When boiling add the ginger and garlic.
2. Boil rapidly for 10 minutes, then cover and simmer for 20 minutes, checking to add more water if necessary.
3. Meanwhile fry the onion until soft or browned, then add the curry paste and heat through for a couple of minutes.
4. Add the onion mixture to the lentils and heat through.
Great with naan bread. Can be left for a day and used as a spread too.
Yellow split peas- they were soaked over night, rinsed twice.
They were pre boiled for 20 mins, and have been simmering for aaaages now!
Mads
I had to mash it in the end. Tasted ok, but a little blander than I would have liked because I kept having to add more water to extend the simmering time.
