Super Spicy Curried Red Lentils & Beef

It felt a little chilly over the past weekend, so I made these super hot and spicy red lentils and they were so good, the pot was empty in no time. It’s a recipe I have to share, even though it’s expected to be perfect beach weather today, with the temperatures in the high eighties. Save this one for a cool, autumn night. Enjoy!

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  • 1 pound of flanken chuck short ribs
  • 1 pound red lentils
  • 2 tablespoons olive oil
  • 3 or more cloves of garlic, smashed and minced fine
  • 4 cups of water
  • 1 scallion, finely sliced
  • 5 juniper berries
  • 1 bay leaf
  • 1 heaping teaspoon garam marsala
  • 1/2 a teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander seeds, crushed
  • 2 heaping tablespoons garlic chili sauce (made by the same wonderful people that make that addictive Sriracha sauce, usually found next to each other)
  • sea salt
  • freshly ground black pepper

In a large Dutch oven, heat up the olive oil, until sizzling on low to medium heat. In the meantime, season the beef with sea salt and pepper. Brown the ribs on all sides and add in the garlic and give them a good toss. Watch the garlic carefully so it softens but doesn’t brown. Add in the water along with the juniper berries and bay leaf and bring to a boil. Once it has come to a boil, lower the heat to a low setting and simmer for 1 hour. Next, add in the lentils and scallions along with the rest of the spices. Give a good stir and let simmer for about 30 minutes, give or take. On the side, keep a kettle with hot water going, in case the water evaporates and the lentils aren’t tender yet. They will also start sticking to the bottom of the pot. Add in about a 1/4-1/2 cup of water as needed. (Enjoy a nice cup of tea while you are waiting.) Needing water depends on the freshness of the lentils. I’ve had lentils cook up in a shockingly quick 20 minutes. This batch took 40 minutes and an additional half a cup of water. Discard the juniper berries and bay leaf, adjust the seasoning as needed. Serves 6. This is great warmed up the next day and even nice served cold atop a baby kale salad with a hard boiled egg on the side.

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