Curried Lentil And Rice Loaves Food

RICE AND LENTIL LOAF (VEGETARIAN RECIPE)

Steps:

• In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
• Add the rice and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
• Preheat your oven to 350 degrees F.
• Remove the pan from the heat and allow it cool for about 10 minutes.
• In a medium bowl, add the breadcrumbs, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix to combine.
• In a separate bowl add the eggs, 2 teaspoons of the Worcestershire sauce, and half the marinara sauce. Stir to combine.
• Add the rice and lentil mixture to the egg mixture. Add the garlic, carrots, mushrooms and parsley. Stir to combine. Add the breadcrumb mixture and mix until all ingredients are combined.
• Lightly spray an 8x4-inch loaf pan or casserole dish with the nonstick cooking spray.
• Transfer the mixture to the loaf pan and press it firmly into the pan.
• Bake for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
• As the loaf cools, add the remaining marinara sauce and Worcestershire sauce to a small saucepan over medium heat. Add the cornstarch to a small cup along with 2 tablespoons water. Mix until smooth. A little at a time, add the cornstarch mixture to the marinara sauce. Stir until warmed through and the sauce thickens (just a minute or so). Remove from the heat.
• Spoon the marinara sauce over the top of the loaf before serving.

CURRIED LENTIL-AND-RICE LOAVES

Steps:

• Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
• Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

CURRIED LENTILS

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.

SPICY CURRIED LENTILS AND RICE

Steps:

• Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
• Add lentils, rice, curry powder, and water. Stir well.
• Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
• Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
• Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

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.

CURRIED LENTIL LOAF

Steps:

• Preheat the oven to 375 degrees.
• Lightly spray a 9x5” loaf pan with non-stick cooking spray.
• Heat oil in a large skillet over medium heat.
• Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
• Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
• Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
• Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
• Taste and see if more salt is needed, then add mixture to the loaf pan.
• Bake loaf until firm, about 40-50 minutes.
• It’s best to let the loaf sit for 15-20 minutes before serving.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

RED LENTIL LOAF

Steps:

• Cook your lentils.
• Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
• Whisk egg replacer and water until light and foamy.
• In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
• Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
• Serve with a red pepper sauce.
• Directions for the lentils per request:.
• 3 cups water to 1 cup dried red lentils.
• Stove top, you are looking at 15 to 20 minutes.
• Pressure cooker, 5 to 7 minutes.
• That should give you 1 2/3 cup cooked lentils.
• DO NOT SOAK.

CURRIED LENTILS AND RICE

Steps:

• Mix mint and yogurt and refrigerate.
• Wash rice in warm water until the water runs clear.
• Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
• Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
• Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to "warm" function.
• Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom.
• Serve with a dollop of the chilled, minted yogurt.