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.
Nutrition Facts : ServingSize 8 servings, Calories 168 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Sodium 824 mg, Fiber 9 g, Sugar 2 g
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
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
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 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.
MULLIGATAWNY PALAK - A CURRIED LENTIL SOUP WITH SPINACH
An easy, tasty and highly nutritious vegetarian version of this historic English soup based on Indian cuisine. Loved by vegans. This recipe combines the making of a good vegetable stock (onions, celery, carrots, leeks, garlic, herbs, without straining out all the goodness) with an aromatic Indian dhal, made with red and brown lentils. Lentils contribute a high quality protein and lovely thickness, while the twist of adding spinach (palak) gives this soup texture and added nourishment. Garam masala is simply an Indian spice blend - I prefer to use "medium" supermarket versions, which add all the flavours and not too much heat. But choose "hot" if you enjoy a spicier soup. You'll need a large pot, a chopping board and sharp knife, a wooden spoon, a grater and maybe a citrus squeezer (though you can squeeze the lemon juice by hand if you watch for the pips) and a hand blender. This is an excellent one-pot meal. You'll want to make a large quantity and keep some for tomorrow.
Provided by CarolineOYum
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
- About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
- About 8 minutes later add the garlic, turmeric and white pepper.
- A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
- At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
- Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
- After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
- Stir, check the consistency and taste, and add more hot water and salt if you need to.
- Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
- Enjoy your Mulligatawny Palak!
Nutrition Facts : Calories 278.1, Fat 7.6, SaturatedFat 1.1, Sodium 50.2, Carbohydrate 38.4, Fiber 18.2, Sugar 2.7, Protein 15.3
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 LENTILS WITH SWEET POTATOES AND SPINACH
My mother-in-law shared this with me (by way of deliciousliving.com), and it sure is a keeper. One of the tastiest ways I know to get your daily vitamins! The recipe calls for fresh spinach, but I used frozen (thawed out) and it worked fine. I'll fix this without the almonds next time, but that's just a matter of preference. We made this gluten free by using a gluten free broth, and GF yogurt. Mmmm, I can't wait to see how the leftovers taste tomorrow!
Provided by GreenFish
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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 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 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 WITH SPINACH
From Nava Atlas, "Vegetariana" Pretty tasty, very easy. Needs a little something. I thought it would be good with shrimp in it, Joe (DH) suggested some heat (hot bean paste?). Maybe cubes of butternut squash? If anyone comes up with something fabulous, please share!
Provided by Chef MB
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash lentils. Cook till tender but firm.
- Heat olive oil in large pot & when hot add garlic. Sautee for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients.
- Cover & simmer for 15 minutes.
- Serve over rice.
Nutrition Facts : Calories 138.7, Fat 4.2, SaturatedFat 0.6, Sodium 770.5, Carbohydrate 20.1, Fiber 6.7, Sugar 4.9, Protein 8.2
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