Easy Red Lentils with Curry; Pilaf with Indian Spices; Simple Cucumber Salad

By Ira

This meal is very easy to put together and yet very tasty.

Both recipes are adapted from How to Cook Everything by Mark Bittman

Easy Red Lentils with Curry

  • 1 1/2 cups red lentils, washed
  • 3 cups water, chicken, beef, or vegetable stock
  • 1 tablespoon all-purpose curry powder
  • salt and pepper

In a medium saucepan over medium-high heat, add the red lentils, liquid, and curry powder. Bring to boil, then reduce the heat to medium-low, cover partially, and cook stirring occasionally. Add extra liquid if necessary.

You want the lentils to be soft, turning to mush, and moist, but not soupy (about 15 to 25 minutes). Add salt and pepper to taste.

Pilaf with Indian Spices

  • 1 tablespoon butter / oil
  • 1 onion, finely minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 bay leaf
  • 1 1/2 cups long grain rice, preferable basmati
  • 2 1/2 cups water, chicken, beef, or vegetable stock, heated to boiling point
  • salt and pepper

In a medium saucepan over medium heat, add the oil or butter. Then add turmeric, cinnamon, ginger, and bay leaf. Stir for 2 minutes.

Add the onion, a good pinch of salt, and cook, stirring frequently for 5 minutes so the onions soften.

Add the rice and stir for 1 minute. add the hot liquid, stir and cover.

Cook for 15 minutes then check to see if it’s done. Cook for a few more minutes if not ready.

Remove the bay leaf and fluff with a fork.

Simple Cucumber Salad

  • 1 large cucumber, halved lengthwise, and cut into 1/2-inch thickness
  • 1 tomato, sliced into half-inch thickness
  • 3 scallions, finely diced
  • juice of half a lemon
  • salt

Combine and stir all the ingredients together in a medium bowl.

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