Red lentils exist to make croquettes. That’s their better dish. They have the perfect texture and hold the shape well. It’s particularly important for baked or pan-fried croquettes.
I had cooked the lentils in water with laurel leaves (in the rice-cooker, easy). I added, when they were cooled, an egg, parsley, red chili, cumin seeds, a few bread crumbs to perfect the texture.
Formed patties and coated them with bread crumbs. Sprinkled with olive oil and baked.
The sauce is yogurt, lemon juice and a little garam masala spice mix.
A very leafy daikon radish. I cut a few leaves, salted. After 10 minutes I rinsed and squeezed away the water.
With sliced red skin daikon.
The meal. That was good !
Just a hot soup and toasts.
Red lentils boiled with leaves of laurel, Chinese tobanjan hot bean sauce, flowers.
Sourdough bread with “aged” cream cheese.
These 2 are good friends.
They give you a bowl of vegan proteins and hot yellow flavor.
Masoor dal, red lentils are so thin that they cook in a few minutes. Maybe 12, well check at 10 and take away the foam…
I boiled them with onion, a little curry powder mix, a bit of clove, a dry chili. On the way added shimeji mushrooms and at the end yellow paprika.
The dals turn yellow when they are ready.
Add the saffron, salt, let it wait a few minutes. Color and flavor spread around.
Serve topped by a little saffron and a good drizzle of olive oil.
That’s really delicious.
2 servings (100g of dry dal)
Cal 471.5 F6.2g C79.2g P32.2g
With Italian lentils, French salad… I can’t get, at reasonable price, the French lentils I’d use in France (lentilles vertes du Puy). These are good, too, but different. It’s not the origine that matters, it’s a different shape and color.
Lentils washed, cooked in the rice cooker with laurel leaves.
Moutarde forte (strong Dijon style mustard), shallots, oil, wine vinegar (tarragon flavor), pepper, but no salt as the mustard has enough.
Mix well. Top with plenty of parsley. Serve warm or cooled.
A few dry shishamo (Hokkaido smelts), roasted.
(double serving of lentils)
Cal :521.5 F12.7g C57.7g P44.0g
As they did well yesterday, the germinated red lentils are re-invited with the carrot and red bell pepper, flavored with Thai red curry paste. Then a soft preserved duck egg, with ginger and a few drops of spicy sesame oil.
Cal 364.3 F12.7g C39.2g P23.4g
Apres le succes d’hier, les lentilles corail reviennent avec carotte et poivron rouge, et cette fois avec un peu de pate a curry rouge thailandais. A cote un oeuf de 100 ans a coeur moelleux, un peu de gingembre et d’huile de sesame epicee.