#red lentils

[vegan-nom-noms]

Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes

[juliesribbits]

My flourless red lentils bread so you can see how it looks like. I don't know why it's less airy than usual but it's still good (I'm super tired). Next time I will cook it at a lower temperature because my recipe says 200°C but most of the recipes say 180 and apparently that's why the top of my bread crackle too much.

And it's even better with some seeds! I need to try putting some green olives in it too.

[najia-cooks]

فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)

The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.

This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.

As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.

Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.

For the lentils:

1 cup split red lentils, rinsed

1 yellow onion, chopped

3 Tbsp olive oil

1 tsp cumin seeds, toasted and ground

Salt, to taste

About 3 cups water

For the shatta (شطة):

100g (about 1 cup) fresh red chili peppers

2 tsp table salt

2 Tbsp olive oil

To serve:

Olive oil

Juice of 1/2 lemon, or to taste

Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).

Instructions:

For the shatta:

1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.

2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.

For the lentils (in the oven):

1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).

2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).

3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.

For the lentils (on the stovetop):

1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.

2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.

3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.

To serve:

Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.

[loveformybelly]

Just tried new recipe today and it was surprisingly good! Rice and Miso coconut milk lentils with garlic, turnip, zucchini and yellow red pepper topped with sesame seeds.

[allium-girl-anthologies]

Spicy Sesame Carrot Soup with Red Lentils

[enuicooks]

A Simple Homey, Coconut-y Red Lentil Dal Recipe on Food52

I've adapted this coconut dal recipe for the stove, since red lentils cook so quickly. I've dialed down the spice, but you can add a few cho

Soft Wrap Bread

Like a thick, soft, flexible tortilla, this wrap bread is perfect for sandwiches.

[selfcarecookingadventures]

This past weekend I decided to make a curry dish I'd made once before. They recommended naan bread to go with it, naturally, so I decided to make homemade naan as well.

The naan came out beautifully and was super delicious. The recipe I followed was really easy and paired perfectly with cooking the curry as it rose. The various steps are below.

I recommend the recipe I found. I can't wait to make them again.

Easy Naan Bread Recipe (Grill or Pan-Fry)

You will never go back to store bought naan after making this easy naan bread recipe. Just 4 basic ingredients and no special equipment. Del

While all this was happening, I also made my curry. It was a vegan red lentil curry with a nice blend of spices.

I also decided to blend the curry, which made it nice and easy to dip the naan.

I'll certainly be making this again in the future. The combo was just too amazing.

Red Lentil Curry

This one-pot Red Lentil Curry is a simple yet gourmet pantry recipe and bonafide fan favorite. Creamy, indulgent, and ready in 45 minutes.

I used to be so afraid of bread making, but these days I just try things and they always come out so great. I'm thankful for awesome recipes online.

May next weekend's cooking adventure be just as delicious.

[quo-usque-tandem]

Red lentil fritters