LENTIL CURRY WITH CASHEWS AND YOGURT
Protein-rich lentils are a great choice to include in your regular diet. Here, they're prepared with curry powder, tomatoes and onions and spooned over rice with cashews and yogurt on top.
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Place rice in a strainer and rinse under cool water until water runs clear.
- Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
- Add 4 cups water and 1/4 teaspoon of the salt, cover and bring to a boil.
- Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour.
- Uncover pot, fluff rice and set aside.
- Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes.
- Add tomato, onion, garlic, curry powder and remaining 1/4 teaspoon salt.
- Simmer for 30 minutes more, covered, until lentils are tender.
- Serve over rice. Top with cashews and a dollop of yogurt.
Nutrition Facts : Calories 420 calories, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 75 grams, Protein 17 grams
CURRIED LENTILS WITH YOGURT
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Provided by Sharon123
Categories Lentil
Time 41m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
- Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
- Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
- Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
- Drain lentil mixture in strainer; transfer to large serving bowl.
- Fold in yogurt mixture, carrot, and parsley.
- Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
FRENCH LENTILS WITH CASHEWS
Provided by Mark Bittman
Categories easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
- Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
- Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 226 milligrams, Sugar 4 grams
CURRIED LENTIL AND CASHEW SALAD
This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.
Provided by Karyl Lee
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing ingredients together and soak the currants in the dressing.
- Put the lentils into a 3 quart pot, cover with water and bring to a boil.
- Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
- Drain the lentils.
- Place the drained lentils into large bowl.
- Add the vegetables and stir well.
- Add the dressing and currants to the other mixture and stir well.
- Add the cashews.
- Let stand briefly and eat warm, or chill to eat the next day.
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
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