Spiced Red LentilsPosted: October 28, 2022 Filed under: Budget, Mains, vegan, vegetarian | Tags: lentils, main meal, one-pot, vegan, vegetarian 2 Comments
This recipe has everything. Literally.
I recently asked Twitter if anyone had any requests, and one response was for a lentil dish ‘the spicier the better’.
I’m not saying I went overboard with the flavourings, but here’s footage of me working on the recipe:
With an armful of different herbs and spices, it packs a major flavour wallop and makes a very flavoursome one-pot meal.
Red lentils simmered gently in a richly spiced tomato sauce, are supplemented by potato wedges and juicy, fresh red peppers. The contrast in flavours and textures is a delight. Carnivores may like to serve with some sausages – regular, merguez, chorizo, etc – but it’s also very satisfying as a vegetarian meal.
Spiced Red Lentils
This will serve four generously. You can probably stretch it to six with a few extra potatoes and/or rice. It reheats very well, and can be stored for several days in the fridge. For longer-term storage, you could leave out the peppers and potatoes and freeze – then just prepare and add them in when serving.
2 tbsp oil
2 cloves of garlic
1tbsp marjoram or oregano
2tbsp paprika – to taste: sweet/hot/smoked
1tsp dried rosemary
1tsp dried thyme
1tsp dried sage
1tsp curry powder
1tsp chili powder
1 tsp piri piri spice mix
1tsp ground cumin
1tsp ground nutmeg
100g tomato paste
2tbs vegetable bouillon powder or 1 vegetable stock cube
1 x 500ml carton tomato passata
200g red lentils
Salt and pepper to taste
2 fresh red peppers
4 cooked potatoes, cut into wedges
Tabasco, sriracha, sweet chili sauce, gochujang, to taste.
- Peel and chop the onion and garlic, then puree in a food processor/spice grinder/liquidiser with a little water.
- Heat the oil in a saucepan (or pan that has a lid) and add the onion mixture. Cook for about 5 minutes until the water has evaporated and the onion is starting to brown.
- Add in the herbs and spices and cook for 2-3 minutes until fragrant.
- Add in the tomato paste and stir well. Allow the paste to caramelise a little – it will turn a brick red/orange (2-3 minutes).
- Add the bouillon, passata and lentils.
- Fill the passata carton with water and swirl it about, then pour into the pan (or just add 500ml water).
- Stir all together well, then cover with a lid and turn the heat to low (I used 2 on my induction hob).
- Simmer for about 1 hour, stirring occasionally, until the lentil texture is to your liking. If your lentils are particularly thirsty, you might want to add a little more water.
- After about 30 minutes, cut the peppers in half and remove the seeds. Slice into 2cm strips, then cut into 2cm squares.
- Heat the oil in a pan on low heat and add the squares of pepper.
- Fry gently for 30 minutes or so, turning occasionally, until cooked but still with a little bite.
- When the lentils are cooked, add in the red peppers and sliced potatoes and heat through before serving.
- Season with salt and pepper to taste.
- If the spiciness needs a little oomph, stir through any/all of the suggested sauces.
By red lentils, do you mean orange ones?
Wotchers Frame Nicole!
They are called red lentils, and yes, they are orange in colour, which may have confused you.
Hope this helps!