Curried Lentil Bread Food

CURRIED LENTIL AND LIME SOUP

Steps:

• Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
• Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
• Add the sultanas and cook for a further 10 minutes.
• Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
• Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
• Serve with warm chapatis.

CURRIED LENTIL AND COUSCOUS SOUP

Steps:

• In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
• Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
• Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
• Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
• Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

CURRIED RED LENTIL DAHL

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.

CURRIED RED LENTILS

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
• Add water if necessary.
• While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
• Combine the curry paste, spices, garlic and ginger in a bowl.
• Mix well.
• When the onions are cooked, add the curry mixture to the pan.
• Cook over a high heat, stirring constantly for 1-2 minutes.
• Stir in the tomat puree and reduce the heat to a simmer.
• Cook the curry base until the lentils are ready.
• When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
• Combine thoroughly and serve immediately.

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.