LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!
Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.
Provided by Nagi
Categories Mains
Number Of Ingredients 16
Steps:
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
EASY CURRIED LENTILS
These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!
Provided by Liz Thomson
Categories Soup
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium heat
- Add the diced onion and cook for 2 minutes.
- Stir in the minced garlic and curry powder and cook for 30 more seconds.
- Add the tomatoes and bay leaf and cook for another minute.
- Add the lentils and salt and cook for 8 more minutes.
- Turn the heat to high and add all the vegetable broth and water.
- Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
- Remove the bay leaf.
- Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
- Serve immediately or store in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 270 calories, Sugar 6.5 g, Sodium 834.6 mg, Fat 7.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 40.4 g, Fiber 6.4 g, Protein 12.7 g, Cholesterol 0 mg
ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER
Categories Milk/Cream Blender Bean Fish Sauté Curry Cauliflower Lentil Fall Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For sauce:
- Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
- For lentils and browned butter cauliflower:
- Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
- Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
- For gremolata:
- Mix parsley and lemon peel in bowl. Season with salt and pepper.
- For fish:
- Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
- Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
- *Available at specialty foods stores and some supermarkets.
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 LENTIL SOUP
Provided by Molly Wizenberg
Categories Soup/Stew Vegetarian High Fiber Dinner Lunch Curry Chickpea Lentil Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
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.
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 LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CURRIED LENTILS
Ready in the blink of an eye, packed with flavor, and several different serving options. These Curried Lentils are a healthy go-to weeknight dinner.
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 9
Steps:
- Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
- Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
- Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
- Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
Nutrition Facts : ServingSize 1 Cup, Calories 282.75 kcal, Carbohydrate 48.83 g, Protein 14.88 g, Fat 5 g, Fiber 10.75 g, Sodium 254.1 mg
LENTIL CURRY WITH RICE & SPLIT PEA
Lentil curry with rice & split pea is a vegan and really easy meal to cook. It's healthy with whole ingredients. A comforting spiced lentil curry made simple for you to cook in less than 35 minutes.
Provided by Githu
Categories Main Course
Time 10h35m
Number Of Ingredients 21
Steps:
- Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
- Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
- Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
- Rince the legumes and drain the water.
- Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
- Increase the heat till the boiling takes place then reduce to medium high heat
- Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
- In between, add any cream of your choice, I added my yummy creamy carrot sauce.
- During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
- Add salt, peppers and turn off the heat.
- Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
- NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!
CURRIED RED LENTILS
For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.
Provided by caetb
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
COCONUT CURRIED GOLDEN LENTILS (20 MINUTES!)
Simple, flavorful curried yellow lentils seasoned with fresh spices, garlic, and ginger and swimming in a curried coconut sauce. The perfect plant-based side!
Provided by Minimalist Baker
Categories Side
Time 20m
Number Of Ingredients 13
Steps:
- Note: Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips.Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil - check package for instructions).
- In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger (start with lesser quantity, and add more to taste as desired). Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
- Add coconut milk and coconut sugar (or maple syrup) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
- Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
- Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice, steamed or roasted vegetables, and more.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 235 kcal, Carbohydrate 33.6 g, Protein 12.6 g, Fat 5.9 g, SaturatedFat 4.5 g, Sodium 295 mg, Fiber 13.6 g, Sugar 3.1 g, UnsaturatedFat 0.33 g
RED LENTIL AND HAM SOUP
Red Lentil and Ham Soup is an easy delicious, curried lentil soup that can be on your table in 20 minutes and a perfect solution for that left over holiday ham.
Provided by HWC Magazine
Categories Mains
Time 20m
Number Of Ingredients 12
Steps:
- Add olive oil, carrots, celery and onions to a large pot and cook on medium heat until translucent. Add garlic.
- Add chicken broth, bay leaves, red lentils, thyme, ham and/or ham bone, curry powder and salt and pepper to taste. Cook on medium high heat for about 15-20 minutes until the vegetables and lentils are tender. Remove bay leaves and fresh thyme from soup pot.
- Enjoy! (if you wish, you can puree, but perfect just the way it is)
- Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
- Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste.Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve. Remove bay leaves and fresh thyme from instant pot.
- Put all of the ingredients for ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours. Remove bay leaves and fresh thyme from soup pot.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 504 kcal, Carbohydrate 56 g, Protein 36 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 607 mg, Fiber 23 g, Sugar 6 g
SOUTH INDIAN FISH CURRY WITH CHICKPEAS
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties
Provided by Sara Buenfeld
Categories Main course
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.
- Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.
Nutrition Facts : Calories 535 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
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