2.6 min. read
Lentils are a central, focus ingredient in Indian cuisine. They’re like the Pasta of the Subcontinent, so many dishes are there that are based on them… And today’s featured recipe is a classic example of one of the most authentic presentations!
Lentils come in many colours: Red, green, yellow, brown and black. But the most popular ones are green, yellow and red. After all, bright colours are more pleasing to the eye. And, as we know, we eat with our eyes before we even taste a dish!
What they are…
‘Lentil’ is the name we in the West gave ancient and venerable Dahl – the premiere legume of Asia. The closest thing we have to them is the dried split pea. And there are many similarities in how they’re prepped and cooked.
As legumes, they’re high in protein, and take precedence in Indian cuisine over other Asian protein foods including tofu, soy beans and chick peas. They are also high in fibre and low in fat. And deliver a fair ‘dose’ of slow-digesting ‘complex’ carbs that provide time-released energy, rather than being stored as fat.
To provide a complete nurtritional protein, pair them with a grain product such as rice or noodles.
The source post for today’s recipe is a treasure trove of history, tips and techniques for the proper handing of lentils!
Lentil Soup
This is just one of several different, but similar lentil preparations that come up daily in many Indian, Pakistani, Afghani, Sri Lankan and Myanmar menus – from the peasantry to the prosperous. Other popular forms include creamy porridges and sauces.
Our introductory recipe is a simple lentil soup: Red Lentil Dal with Citrus and Herbs. It’s a showcase for lentil prep and flavouring…
EdibleLiving.com describes this dish as, “a potent and infinitely repeatable stew that is rich and warming. Red lentils make for a quicker, easier plant-based protein fix than green or brown lentils, which take longer to cook (and can be hard to digest).”
“This base of brothy red lentils is just the beginning: it’s the myriad toppings that really brings this to life. Try it with lemon and cilantro, a hint of mint, and crispy garlic chips—though just a squeeze of lemon or a dollop of plain yogurt can be just right for simpler nights. With a pressure cooker, you can have it all in 30 minutes, flat.”
Lentil tips…
Recipe contributor Sarah Copeland provides detailed preparation instructions for this dish. But she also offers some cogent observations on how to enhance it, and fit it into your menu plan…
“There are a half dozen brilliant ways to top any lentil soup. When [my daughter] Greta was a toddler, I would cook this dahl extra thick, with almost twice as many red lentils, and serve it with big chunks of avocado on top. It satisfied us both, in spades.
“Lately, I serve it with steamed potatoes chopped and stirred in to just warm through, for winter heft. When I have the time, I fry garlic chips and top it with fresh mint and cilantro. Other times, I [use] hearty spoon-fuls of plain whole-milk yogurt, which my kid’s love, to temper the heat and to add a little subtle richness.”
“I noticed that Julia Busuttil Nishimura has a puy [green] lentil soup in her wonderful book A Year of Simple Family Food, that’s similar to this in flavor profile—with the addition of celery, carrot and chickpeas, and topped with butter-fried-onions (yum!) and soft poached eggs (double, yum!). Ali Stafford also has a one-pot, vegan and completely delicious lentil soup on her blog that you may want to try. She serves hers straight up with a side of bread—classic—but it would work with any of these toppings, too.”
My take
Sarah C. is a renowned chef and recipe developer, with a number of best-selling cookbooks to her credit. Her Red Lentil Soup is fully representive of her culinary virtuosity… Just make it!
~ Maggie J.