Curried Lentils With Tomatoes Food

TOMATO LENTIL CURRY

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally. Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
• Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine. Continue cooking until the soup reaches a simmer.
• Reduce heat to medium-low to maintain the simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
• Taste and season with salt and pepper as needed. (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
• Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.

TOMATO-CURRY LENTIL STEW

Steps:

• Combine lentils and water, bring to a boil.
• Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

QUICK CURRIED LENTILS IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
• Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
• Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
• Serve lentil mixture with rice; garnish with more cilantro, if desired.

CURRIED LENTILS WITH TOMATOES

Steps:

• Heat coconut oil in a large pan or Dutch Oven over medium heat. Add the onions and carrots and cook for 8-10 minutes, until the onions are translucent and the carrots begin to soften. Stir occasionally to prevent burning. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
• Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender.
• Remove from the heat and allow the lentils to sit covered for 10 minutes. Serve hot and enjoy!
• Double it and have it for lunch the next day! Leftovers are just as good as the original!

CURRIED LENTIL SOUP WITH CARROTS

Steps:

• Sort lentils and rinse under cold water.
• Cook onions in oil in skillet until tender.
• Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
• Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
• Add coconut milk, and cook on HIGH for an additional 20 minutes.
• Serve garnished with cilantro.

CURRIED TOMATO AND RED LENTIL STEW

Steps:

• Separate cilantro leaves and stems. Chop leaves and set both aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
• Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
• Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
• Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
• Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

CURRIED LENTILS

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.