Curried Lentils And Spinach Food

LENTIL & SPINACH CURRY

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 SPINACH & LENTIL SOUP

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.

INDIAN LENTIL CURRY WITH SPINACH

Steps:

• Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
• Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
• Heat a skillet over medium heat.
• Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
• Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
• Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
• Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
• Stir the tempering into the lentils. Add the salt and taste.
• Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
• Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.

CURRIED SPINACH AND LENTIL BAKE

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.

CURRIED LENTIL SOUP

Steps:

• Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
• Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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.

LENTIL CURRY RECIPE

Steps:

• Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

CURRIED SPINACH RICE LENTIL BAKE

Steps:

• Cook Lentils: Measure the lentils into a strainer, pick over and remove any stones. Rinse thoroughly under running water. Transfer rinsed lentils to a saucepan, add 1-1/3 cup of water to lentils. On a stove top, bring the water to a boil then set the heat to medium low to simmer for 25 minutes.
• In another saucepan, add brown rice and 1-1/3 cup of water. On a stove top, bring the water to a boil then set heat to low to simmer for 10 minutes.
• While lentils and rice are cooking, use knife or food processor to chop onions, garlic, and spinach into fine pieces.
• Preheat oven to 350 ºF. In a large skillet, heat oil over medium-high heat. Add chopped onions and garlic; then stir until onions are translucent and softened. Stir in rice, curry powder, salt and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk; cook for 1 minute.
• Transfer the lentil rice mixture to an oven safe dish; cover with oven safe lid or aluminum foil and bake 35 minutes.

CURRIED LENTIL AND SPINACH EN CROUTE

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.

CURRIED LENTIL AND SPINACH SOUP

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.

CURRIED RED LENTIL AND SPINACH SOUP

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.

CURRIED SPINACH AND LENTIL BAKE

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 WITH SWEET POTATOES AND SPINACH

Steps:

• Heat olive oil in a medium pot.
• Add onion and garlic and saute until soft; about 5 minutes.
• Stir in curry powder, ginger and cumin, and cook for 1 minute.
• Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes.
• Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender.
• Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
• Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.

CURRIED LENTILS AND SPINACH

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.

SPICY INDIAN LENTIL AND SPINACH AND TOMATO

Steps:

• Rinse the lentils until the water runs clear. Combine lentils, boiling water, 1 teaspoon salt and 1 tablespoon oil to a pot. Simmer on medium heat with lid tilted for 20 to 25 minutes or until tender and most of the water is cooked out. The lentils will have a mushy texture when cooked.
• Heat 2 tablespoon oil in a heavy bottomed pot on medium-low heat. Add cumin seeds, simmering 20 seconds until the seeds begin to crackle.
• Add in the garlic, ginger and chili peppers, sautéing just until aromatic. Add in onions and continue to sauté 3 to 4 minutes or until translucent.
• Add tomatoes, sautéing 5 minutes or until they become soft and begin to break apart. Add in spinach, folding into sauce until wilted. Stir in turmeric and chili powder and continue to simmering for an additional 30 seconds to infuse the sauce with spices.
• Gently fold lentils into the sauce until well combined.
• Stir in coconut milk and lemon juice and bring to a gentle simmer.
• Stir in remaining 1 teaspoon salt and continue to simmer on low for 5 minutes.
• Serve hot with a side of rice and Pita or Naan bread.

CURRIED RED LENTIL AND SPINACH SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon 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 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.
• Menu
• Curried Red Lentil and Spinach Soup (this page)
• Fresh pita bread
• Cranberry Slaw (page 37)
• or
• Red Cabbage, Carrot, and Apricot Salad (page 37)
• Baked or microwaved potatoes
• nutrition information
• Calories: 100
• Total Fat: 2g
• Protein: 5g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 43mg

LENTIL AND SPINACH CURRY

Steps:

• Heat some olive oil in a large saucepan and saute onion and garlic for 3 mins.
• Stir in the spices and lentils and cook for 1 min.
• Pour in the water and tomatoes and bring to the boil. Simmer for 15-20 mins until lentils are swollen.
• Stir in the chickpeas and spinach and cook for 5 mins stirring to help the spinach wilt.