Yellow Lentils with Black Seasame and Red Wine

I have been giving a little more attention to the bags of lentils that were hidden in the back of my pantry. Lentil cook relatively quickly, they are very hearty and high in protein–not mention good for the wallet. Yellow Lentils are a Bengali staple and hence I grew up with “dal” and had it everyday. This is my ode to a childhood staple with an adult twist ( hint–red wine).

Ingredients:

1 cup yellow lentils

2 cups water

1/4 cup red wine

1 medium onion chopped

1/4 tsp of black seasame seeds

salt and pepper to taste and little bit of olive oil

Method:

Heat a dash of olive in a pot and add the black seasame seeds once the oil is hot. The seeds should sizzle and pop once added to the oil

Next add the chopped onion and saute till pale and golden.

Add the yellow lentils and turn them about in the oil to toast them.

Then add all the liquids, salt and pepper and let the lentils cook till they are soft and tender–but not mushed up. You would want them to fall apart if you were make a soup but this is more like a warm lentil side dish, where you want to see the individual lentils.

Once they start to cook down adjust the seasoning according to taste ( I love lots of pepper !)

Serve hot, warm or even at room temperature with the Salmon recipe I had posted earlier–but that is just a suggestion.

7 thoughts on “Yellow Lentils with Black Seasame and Red Wine”

Do black sesame seeds taste different from white ones? Could you just sub in white ones if that’s what you have?

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priya20g says:

June 1, 2012 at 7:25 am

I am not quite sure about how they are different, but I do believe there will be a slight change

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Brian says:

June 4, 2012 at 3:27 pm

yogi126, in my opinion, they taste more or less the same. The black ones I generally use them for visual purposes. They can strike great contrast with green and ivory things. Moreover, they are used to make that nutty, rich oil we love. In that regard, they may have a deeper flavor than the brown ones. But we are talking about high amounts of the seeds here. For our purposes, I think–flavor-wise–they are interchangeable. Plus, they tend to be more expensive than the brown ones.

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