Red Lentils With Soup Recipe
These quick-cooking lentils are a great source of protein and fiber. Red lentils are immersed in a delicious tomato puree with fragrant seasonings. Tofu has a spongelike ability to pick up the surrounding flavors and is added at the end. The dish’s lovely orange-red hue serves as an attractive side accompaniment to rice, chicken, or fish.
Ingredients
| Red lentil | 1 Cup (16 tbs), rinsed | |
| Water | 4 1/4 Cup (16 tbs), divided | |
| 3 Tbsp. extra light olive oil | ||
| Onion | 1 Medium, chopped | |
| 2 green chilies, split in half and chopped | ||
| Garlic | 3 Clove (5gm) | |
| Tomato | 1 Medium, chopped | |
| Butter | 2 Tablespoon | |
| 2 cardamom (green) pods (or use 1/4 tsp. ground cardamom) | ||
| Ground cumin | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Red Chili powder | 1/2 Teaspoon | |
| Firm tofu | 14 Ounce, cubed | |
| Salt | To Taste | |
| Cilantro | 1 Tablespoon, chopped (Garnish:) | |
Directions
1. Pour rinsed red lentils and 4 c. of water in a medium saucepan. Over medium heat, cook dal until it is cooked through, about 20 minutes. It should be tender but not mushy.
2. In a large skillet, heat oil. Add onion, chilies, and garlic, and sauté over medium heat until onions are golden.
3. Add tomato and cook for 5 minutes or until tomato is cooked through. Turn off heat and allow mixture to cool (about 15 minutes).
4. In a blender fitted with a steel blade or a food processor, grind the mixture and 1/4 c. water to a puree.
5. In the same skillet, add butter. When it melts, add cardamom, cumin, cinnamon, and red chili, and fry over low heat for 1 minute.
6. Add cooked lentils and cook for 3 minutes. Increase heat to medium and add puree and tofu; cook for 5 minutes. Salt to taste.
7. Serve with rice, bread, or any dry chicken and fish dish.
This video is a creation of flexcook. You can visit flexcook for complete recipes, and more videos.
2. In a large skillet, heat oil. Add onion, chilies, and garlic, and sauté over medium heat until onions are golden.
3. Add tomato and cook for 5 minutes or until tomato is cooked through. Turn off heat and allow mixture to cool (about 15 minutes).
4. In a blender fitted with a steel blade or a food processor, grind the mixture and 1/4 c. water to a puree.
5. In the same skillet, add butter. When it melts, add cardamom, cumin, cinnamon, and red chili, and fry over low heat for 1 minute.
6. Add cooked lentils and cook for 3 minutes. Increase heat to medium and add puree and tofu; cook for 5 minutes. Salt to taste.
7. Serve with rice, bread, or any dry chicken and fish dish.
This video is a creation of flexcook. You can visit flexcook for complete recipes, and more videos.
Chef
