CURRIED SPINACH AND LENTIL BAKE
Made this yesterday, it was very easy and really tasty. It falls into the minimal ingredients category. From Country Living's shorcuts. The article said that Julia Child once said "frozen spinach is certianly one of the great inventions." Well, whatever!? She said that before they came up with rinsed and bagged spinach. I reduced the oil and used lite coconut milk. A great vegan main dish recipe, or serve it with meat for a really easy home made dinner. Use a pan that's oven-proof for easy clean-up, or if you don't have one, transfer to a baking dish. Note that lentils should be cooked first and spinach thawed and drained.
Provided by Kumquat the Cats fr
Categories < 60 Mins
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
- Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
- Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.
CURRIED LENTILS AND SPINACH
Curry spices combined with tomatoes form a fragrant broth that envelopes the lentils and spinach.
Provided by Nava Atlas
Categories Main Dishes
Time 1h15m
Number Of Ingredients 13
Steps:
- If using raw lentils, rinse them and check for small stones. Combine in a roomy saucepan with plenty of water (at least 3 cups). Bring to a slow boil, then lower the heat, cover, and simmer until tender but still hold their shape, 30 to 35 minutes. Drain. If using canned lentils, drain and rinse.
- Heat the oil in a large skillet or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden, about 6 to 8 minutes.
- Add the cooked or canned lentils, tomatoes, curry, cumin, ginger, cinnamon, and nutmeg. Return to a simmer and continue to cook over low heat for 10 minutes.
- Add the spinach (in batches if need be) and cook just until wilted, and stir in. Add the cilantro and season with salt and pepper. Serve at once over hot cooked grains or mashed potatoes.
CURRIED LENTIL AND SPINACH SOUP
Steps:
- Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
- Ladle soup into bowls. Top each serving with spoonful of yogurt.
CURRIED SPINACH & LENTIL SOUP
Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
- Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
- Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
- Ladle the soup into bowls and top with generous dollops of the cashew chutney.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
CURRIED LENTIL SOUP WITH SPINACH
One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.
Provided by Enduring Gastronomy
Categories Lentil
Time 55m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, warm olive oil.
- Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
- Add tomatoes with juice, curry powder, lentils, and beef stock.
- Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
- Remove and discard bay leaf.
- Add salt and pepper to taste. Stir to mix well.
- Place spinach leaves into individual serving bowls.
- To serve, ladle soup into bowls with spinach.
Nutrition Facts : Calories 178.9, Fat 3.5, SaturatedFat 0.6, Sodium 629.2, Carbohydrate 25.5, Fiber 11.9, Sugar 2.3, Protein 12
CURRIED RED LENTIL AND SPINACH SOUP
From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.
Provided by Chriztie1502
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
- When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
- Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14
CURRIED LENTIL AND SPINACH SOUP
Make and share this Curried Lentil and Spinach Soup recipe from Food.com.
Provided by Kbakerbio
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
- Stir in all spices and add water and lentils.
- Reduce heat and cook until lentils are tender, about 25 minutes.
- Add the spinach and cilantro and cook until wilted, about 5 minutes.
- Season with salt and pepper.
- Serve topped with a spoonful of yogurt.
Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2
CURRIED LENTILS
This recipe might sound a little strange but if you fix it once you will fix it often. It also freezes fine.
Provided by Ginger B
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and sort the lentils and cook until they are tender but firm.
- 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
- Heat the olive oil in a large skillet.
- When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
- Add the lentils and the remaining ingredients to the skillet.
- cover and simmer over very low heat for 15 minutes.
- This is good over mashed potatoes, rice or couscous.
LENTIL & SPINACH CURRY
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Provided by hayleylongdin
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- Stir in curry paste and gently fry for 1 minute
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- Stir in spinach and gently heat through
- Remove from heat, stir in coriander
- Serve with warm naan bread and chutney
CURRIED LENTIL AND SPINACH EN CROUTE
Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.
Provided by PinkCherryBlossom
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 220C.
- Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
- Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
- Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
- Chop spinach roughly and mix with feta.
- Roll pastry into a 12 inch square and keep any trimmings.
- Cut in half and place half the pastry on a greased baking tray.
- Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
- Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
- Run a lattice cutter over the remaining half of the pastry leaving and inch border.
- Lift the lattice onto the filling and gently strech until the two pastry borders.
- Use the trimmings to make star shapes to decorate.
- Bake on the top shelf for 20 mins until golden.
- rest for 10 mins before serving.
- Once cold this can be wrapped in foil and frozen for upto 1 month.
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