Method 1

Basic cooking method for red lentils

1

Clean red lentils. Wash them in a sieve or five-hole spoon. Impurities can be particularly bad for the flavor, so wash them well. Rinse under running water and pick out any visible impurities.

2

Put the washed red lentils into a crockpot. Add water.

3

Bring the water to a boil.

4

Bring to a boil and then reduce the heat to simmer. Stir from time to time to prevent sticking.

5

Remove from heat when done. The red lentils should cook for about 25 minutes. Keep an eye on it and when it turns into a paste that means it's done cooking.

6

Season with salt and pepper.

Method 2

1

Rinse. Place in a sieve and rinse thoroughly.

2

Heat the oil in a large skillet. Over medium heat, heat the oil.?

3

Add ginger and garlic. Saute for two minutes, until soft.

4

Add curry powder.

5

Add chopped potatoes and carrots. Fry for another 5 minutes.

6

Add vegetable stock, salt and pepper and stir.

7

Bring mixture to a boil and reduce to simmering temperature. Stir from time to time.

8

Simmer for 20 minutes. When the red lentils and vegetables are tender, they are done cooking.

Method 3

1

Rinse. Place in a sieve and rinse for a minute or two.?

2

Stew. Place in crockpot with 3 cups of water. Bring to a boil, then reduce the heat and simmer until the red lentils are tender, which will take about 12 minutes.

3

Peel the tomatoes. Cut X shapes in the tops. In a separate pot of boiling water, add the tomatoes and cook for another 30 seconds, then remove. Cool slightly, then insert your finger into the center of the X-shape and peel in all directions.

4

Chip the peeled tomatoes.

5

Heat the oil in a large skillet. Heat the oil over medium heat.

6

Sauté the onions. Saute for 5 minutes, until onions are transparent.

7

Add garlic. Saute for another 1 minute.

8

Add five-spice powder and turmeric, stir.

9

Pour in the cooked red lentils. Pour into the skillet with the water. Cook for another 10 minutes.

10

Add the tomatoes.

11

Taste and season.

12

Plate and serve with lime corns and naan bread.