Sweet and Sour Red Lentils

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Sweet and Sour Red Lentils
Sweet and Sour Red Lentils
This Indian dish makes a savory option with roasted turkey.
1 1/4 cups red lentils (Natural Foods Dept. bulk bin #660)
3 cups water divided
1/4 tsp. ground turmeric
1 tbsp. vegetable oil
1/2 tsp. mustard seeds
1/2 tsp. Morton & Bassett Curry Powder
4 dried hot red chiles dried
1 bay leaf
3 tbsp. lime juice
1 tbsp. sugar or to taste
1/2 tsp. salt
Prep time: 15 minutes
Cook time: 35 to 40 minutes

Rinse lentils several times in a strainer until water
runs clear. Place in a medium saucepan with 2 cups
water and turmeric. Bring to a boil; reduce heat to
low and simmer, partially covered, for 25 to 30
minutes or until lentils are tender. Stir occasionally
during the last 10 minutes of cooking. Mash with a
spoon until lentils have a pulp-like consistency; set
aside. Heat oil in a large nonstick skillet over
medium-high heat; when hot, add mustard seeds.
Cook for a few seconds until seeds begin to pop,
then add curry, chiles and bay leaf. Add cooked
lentils, remaining 1/2 cup water, lime juice, sugar
and salt; mix well. Bring to a boil again; reduce heat
to low and simmer for 8 to 10 minutes more. The
finished dish should have the consistency of a thick
puree. Check seasonings, adding more lime juice or
sugar to taste.

Makes 6 to 8 servings.

Wine Pairing: J. Lohr White Riesling
For spiced Asian or Indian dishes, look for a
fragrant wine like Riesling or Gewurztraminer. Soft
and floral, this one matches perfectly with the
flavors of the lentils.
Wine Suggestion

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