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
Instantly ready breakfast
3 red lentil walnut-onion crispbreads, a little butter, shiso leaves
yogurt, blueberries (frozen), Ceylon cinnamon
warmed up with steaming hot Ceylon tea
Cal 402.8 F6.7g C 68.8g P21.2g
The crispbreads are home-made. Recipe from Garance.
Thanks to lentils, they have more proteins than comercial ones.
You can prepare them the morning as that takes 20 minutes in total, but they are better if you let them cool down at least one night. They can be stocked a while (weeks ? but they don’t last that much here).