Red lentils are exceptionally suitable for soups and most of all - cream soups. They are tinier than brown lentils but just as appetizing to the taste buds. They have no skins and boil much faster. Here are a few easy and delectable recipes that you can prepare with red lentils:
Red Lentil Curry
Ingredients: 1 cup red lentils, 2 cups vegetable broth, 1/2 tsp turmeric, 2-3 tablespoons butter or oil, 1 onion head, 2 cloves of garlic, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 2/3 cups canned tomatoes, 1/2 cup coconut milk, ground black pepper.
Preparation: Cut the onions and garlic finely. Wash the lentils well and pour them into a pot. Add the broth along with the turmeric. Once it comes to a boil, lower the heat and boil 15 min. with the lid on until the lentils soften completely.
Saute the onions in a pan for 4-5 min. To it, add the garlic, cumin and coriander. Braise 2-3 min. while stirring constantly.
Add the tomatoes and onions to the lentils. Boil about 15 min. on medium heat while stirring periodically. Add the coconut milk at the end. Season with ground black pepper.
Red Lentil and Pepper Meatballs
Ingredients: salt, 2-3 tablespoons frying oil, black pepper, 2 tablespoons flour, 1 egg, 1 cup red lentils, 1 large onion head, 4 roasted red peppers.
Preparation: Boil the lentils. Cut the onions and peppers finely. Mix them with the lentils, egg, flour, salt and black pepper to taste. Form meatballs from the resulting blend, flatten them and braise in a little oil.
Red Lentil Soup
Ingredients: 1 1/5 cups red lentils, 1 onion head, 1 carrot, 1 garlic clove, 1 tablespoon curry, 3 tablespoons oil, fresh thyme.
Preparation: Cut the onions, carrot and garlic finely. Saute them well and season them with the curry. Put in the lentils and enough hot water for about 1" above the products. Let simmer 15 min. on low heat. Once ready, salt to taste and blend. Serve in bowls with a sprig of thyme.
Red Lentil Salad
Ingredients: red lentils, onions, tomatoes, vinegar, olive oil, black pepper, paprika, salt.
Preparation: Boil the lentils thoroughly and drain them from the water. Chop the onions finely and mix them with the cleaned of seeds and finely chopped tomatoes. Add the lentils to them, season with olive oil, vinegar, paprika, black pepper and salt to taste. Leave in the refrigerator briefly before serving.