SPICY ROOT & LENTIL CASSEROLE
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Nutrition Facts : Calories 378 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.24 milligram of sodium
CURRIED SPINACH AND LENTIL BAKE
Baked with lentils and rice in this casserole recipe, frozen spinach makes for a healthy and filling dinner.
Categories spinach lentils casserole frozen spinach
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.
Nutrition Facts : Calories 282 calories
CHICKEN-LENTIL CURRY SOUP
A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
- Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
- Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
CURRIED LENTIL AND GRILLED CHICKEN CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or broiler. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
- Meanwhile heat the remaining oil in a large, heavy ovenproof casserole. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned. Stir in the cumin. Pare or cut the cooked chicken into chunks and add to the casserole.
- Preheat oven to 350 degrees.
- Stir in the broth. Pick over the lentlis and add them. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender. Season to taste with salt and pepper. Serve with yogurt on the side.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 667 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
LENTIL CASSEROLE WITH MUSHROOMS
This lentil casserole is a cheesy vegetarian lentil bake recipe with brown mushrooms, green lentils, carrots, onions and celery, baked to a hearty healthy casserole perfection with melted cheese on top.
Provided by Olena Osipov
Categories Dinner
Time 1h12m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F and spray large (9x13) baking dish with cooking spray.
- Preheat large non-stick ceramic skillet on medium heat and swirl 2 tbsp oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
- Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
- Return skillet to low heat and add remaining 1 tbsp of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water, bring to boil and transfer to the baking dish scraping the bits off the bottom of the skillet.
- Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted. Remove from the oven, cover and let stand for about 20 minutes (very important - casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.
Nutrition Facts : ServingSize 2 scoops, Calories 274 kcal, Sugar 4 g, Sodium 328 mg, Fat 11 g, SaturatedFat 8 g, Carbohydrate 31 g, Fiber 12 g, Protein 15 g, Cholesterol 16 mg
CURRIED CHICKEN AND LENTILS WITH BASMATI RICE
Steps:
- In a heavy pot or dutch oven heat the oil. Add onions and fennel seed. Saute over medium-high heat until the onions are translucent. Season with salt and pepper.
- Add curry paste, minced garlic, ginger root, turmeric, and cinnamon. Cook over medium-high heat for 2 minutes to let the flavors combine.
- Add chopped tomato and place the lid tightly on top. Continue to cook on medium-high heat for 3-4 minutes until the tomatoes begin to break down and form the sauce.
- While the sauce is cooking, remove the skin from the chicken breasts, and cut each piece into chunks. I usually cut them crosswise into three large pieces, then cut each piece again, through the middle. If you don't have a knife sharp enough to do this, ask your butcher to help out with this step.
- Add the chicken pieces and stir well, making sure the chicken is evenly coated with the sauce. Squeeze the lemon juice on the top. Turn the temperature to medium low and simmer covered for 20 minutes.
- After 20 minutes add drained lentil soup, cubed potatoes. Season this layer lightly with salt and pepper.
- Replace the lid, and continue to cook on medium-low for another 30-35 minutes until the chicken is done and the potatoes are fork tender.
- uncover and sprinkle with chopped cilantro. Serve over Basmati rice.
Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 26 g, Protein 24 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 58 mg, Sodium 335 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 16 g
CURRY LENTILS WITH CHICKEN
This is an anitajoye original and it is delish! It's great crockpot dish. Start it in the morning and it will be ready for dinner. You can serve it over Basmatti rice, or eat alone as a soup
Provided by WonderMima
Categories Curries
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put all ingredients but the cilantro in the crock pot. If you want your chicken in a 'shredded' like consistency, put it in now, if you want it less done, add about 1.5 hours before you want to eat it in chunks.
- Leave to cook overnight or start in the morning for dinner.
- Taste to season with salt and pepper and add fresh cilantro.
- stir and enjoy.
- Can be eaten alone or with rice.
- Can be cooked on the stove top as well, but the crockpot is easiest.
- Soooo yummy.
Nutrition Facts : Calories 190.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 31.1, Sodium 457.6, Carbohydrate 19.5, Fiber 6.8, Sugar 4, Protein 17.3
LENTIL CHICKEN CURRY
This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
- Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
- Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
- Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
- Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
- Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
- Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
- Serve over steamed rice or Indian bread like chapati or naan
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
CURRIED CHICKEN WITH LENTILS
I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.
Provided by rpgaymer
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
- Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
- Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
- Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
- Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
- Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.
CURRIED CHICKEN AND RICE CASSEROLE
Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Provided by Julia
Categories Dinner, Entree, Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cook rice according to package and set aside.
- Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
- Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
- Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
- Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
- Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
- Serve warm and enjoy!
CHICKEN AND RED LENTIL CURRY
Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.
Provided by littlegreendragon13
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
- Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
- Stir in the yoghurt and cover, simmer for 5 minutes.
- Serve with basmati rice.
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5/5 Category MainCuisine IndianTotal Time 30 mins
- Season the chicken. Heat the oil in a casserole, add the chicken and fry over a high heat for 5 minutes until browned.
- Add the onions and fry for 3 minutes or so, stirring. Reduce the heat slightly, stir in the curry powder and cook for about 1 minute to release the flavour. Add the lentils and chicken stock to the casserole, cover and simmer for 15 minutes or until the lentils are tender and beginning to break up.
- Meanwhile, place the rice in a saucepan with 600ml boiling water from the kettle and a pinch of salt. Bring the water back to the boil, stir once then pop the lid on the pan, turn the heat right down and cook, undisturbed, for 15 minutes until tender.
- Check the seasoning of the curry then stir in the spinach leaves and cook until they just begin to wilt. Swirl in the yogurt and serve the curry with the rice.
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5/5 (338)Total Time 8 hrs 15 minsServings 6Calories 481 per serving
- In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
- Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
- Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.
CURRIED CHICKPEA AND LENTIL CASSEROLE ... - THE SPICED LIFE
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- Rinse the chickpeas, then mix them together in a large bowl with the cooked lentils, coconut milk, uncooked brown Basmati rice and chicken or vegetable stock. Set aside.
- Heat the oil over medium high heat in a large heavy skillet. Add the onion with a pinch of salt. Cook until caramelizing, about 10 minutes.
- Add the garlic. Cook for another 5 minutes. Splash with a tablespoon or two of water if it starts to stick or scorch.
CURRIED LENTIL-TOMATO SOUP RECIPE | MYRECIPES
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- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
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- When the oil is hot, add the onions, celery, garlic and ginger then season with sea salt and pepper.
- Let the veggies saute for 5 minutes or so - until the onion and celery are translucent and you can smell the ginger and garlic.
- Add the lentils, stock, coconut milk, garam masala and turmeric to the pot. Bring the contents to a brief boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes or unitl the lentils are tender.
GREEN LENTIL CURRY {SIMPLE INGREDIENTS ... - IFOODREAL.COM
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4.9/5 (83)Total Time 50 minsCategory DinnerCalories 438 per serving
- Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
- Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
- Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
- Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
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