CURRIED LENTILS AND VEGETABLES
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
- Peel and coarsely chop onion and saute with garlic in hot oil until soft.
- Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
- Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
- Stir in lentils, adding liquid from lentils if necessary to thin a little.
- Stir in cashews and serve with yogurt on the side.
Nutrition Facts : @context http, Calories 997, UnsaturatedFat 31 grams, Carbohydrate 107 grams, Fat 43 grams, Fiber 18 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 451 milligrams, Sugar 17 grams, TransFat 0 grams
CURRIED LENTILS AND VEGETABLES
I found this on bhg.com, did some modifications to it. It is one of our favorites as a healthy side dish or a fast lunch.
Provided by Engineer in the Kit
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the lentils in cold water overnight.
- Combine all ingredients in a pot.
- Bring to a boil, cover and simmer for 30 minutes, or until lentils are tender.
Nutrition Facts : Calories 386.4, Fat 1.4, SaturatedFat 0.2, Sodium 639.9, Carbohydrate 68.3, Fiber 32.1, Sugar 6.5, Protein 26.1
CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
CURRIED LENTIL AND VEGETABLE SOUP
Make and share this Curried Lentil and Vegetable Soup recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan.
- Add curry powder and vegetables.
- Cook for 4 or 5 minutes till aromatic.
- Add lentils, apple, tomato and stock.
- Bring to boil and simmer for 50 minutes.
- Stir occasionally.
- Serve when mixture is thickened and lentils are tender.
Nutrition Facts : Calories 330.9, Fat 7.8, SaturatedFat 1.1, Sodium 47.1, Carbohydrate 52.6, Fiber 19.4, Sugar 9.9, Protein 14.8
CURRIED LENTIL AND VEGETABLE SOUP
A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste
Provided by Jubes
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
- Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
- Add the lentils, cover and simmer for 15 minutes.
- Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
- Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
- For Vegetarian use the vegetable broth.
Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8
CURRIED RED-LENTIL STEW WITH VEGETABLES
Categories Blender Garlic Ginger Leafy Green Herb Onion Vegetable Vegetarian Vegan Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
- Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
- Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
- Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.
CREAMY LENTIL & VEGGIE CURRY
Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
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