Green Lentil Curry Food

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LENTIL CURRY RECIPE



Lentil Curry Recipe image

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.

Provided by TheCookingFoodie

Categories     Vegan Recipes     Healthy recipes     Find Vegetarian Recipes     Dinner Recipes     Lunch Recipes     Gluten-Free Recipes     Easy Recipes

Yield 6

Number Of Ingredients 15

2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped

Steps:

  • Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)



Green Lentils With Garlic & Onion (Madhur Jaffrey) image

This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

Provided by blucoat

Categories     Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons vegetable oil or 4 tablespoons ghee
1/2 teaspoon whole cumin seed
4 garlic cloves, chopped
1 medium onion, chopped
1 cup whole green lentil, washed and drained
3 cups water
1 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
  • Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.

Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9

VEGAN GREEN LENTIL CURRY



Vegan Green Lentil Curry image

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Provided by missjazzcullen

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

1 tablespoon cooking oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

Steps:

  • Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g

CREAMY COCONUT CURRIED GREEN LENTILS



Creamy Coconut Curried Green Lentils image

This versatile vegan recipe for coconut-curried green lentils is so creamy and easy to make at home. Serve like a soup, or as part of a vegan buddha bowl.

Provided by Gena Hamshaw

Categories     main dish     side

Time 1h

Number Of Ingredients 15

2 teaspoons avocado oil
1 large white or yellow onion, diced
3 carrots, peeled and diced
3 cloves garlic, minced
1 tablespoon minced fresh ginger ((substitute 1 teaspoon ground ginger))
1/4 cup green curry paste
1 teaspoon kosher salt
1 lb green lentils, soaked for a few hours prior and drained prior to cooking* ((450g / about 2 1/4 cups))
4 cups vegetable broth + 1 cup water
1 cup water
1 cup full-fat, canned coconut milk
6 cups finely chopped spinach or baby spinach
Fresh lime juice (to taste)
Crushed red pepper flakes (to taste)
For serving or bowls: cooked rice, steamed greens, shredded, raw vegetables, hot sauce, chopped nuts, and any other accompaniments of choice

Steps:

  • Heat the vegetable oil in a large stock pot over medium heat. Add the onion and carrots and cook for 5-7 minutes, or until clear and tender, stirring often. Add the garlic, ginger, and green curry paste and cook for another minute, stirring constantly.
  • Add the salt, lentils, broth, and water to the pot. Bring to a boil. Reduce the heat to medium low, cover, and simmer for 30-35 minutes, or until the lentils are tender (more time may be needed, depending on whether you have time to soak your lentils first). Uncover and add the coconut milk and spinach. Cook for 10 more minutes, uncovered, or until the spinach is tender. Add lime juice and crushed red pepper to taste, and adjust salt as needed.
  • You can scoop the curried lentils over cooked rice, or you can serve them bowl style (as pictured!) by serving them with rice, steamed vegetables, and some crunchy toppings. The lentils are also great with flatbread.

LENTIL CURRY



Lentil Curry image

Lentil Curry is packed with seasoned veggies and tender lentils simmered in tomatoes and creamy coconut milk.

Provided by Chelsea Lords

Categories     Dinner     Main Course

Time 1h5m

Number Of Ingredients 19

3 tablespoons unsalted butter or melted coconut oil
1 and 1/2 cups finely diced yellow onion ((~1 small onion; 1/2 large onion))
1 cup finely diced carrot ((~1 large carrot))
1 tablespoon finely minced garlic ((~3 cloves))
1 and 1/2 tablespoon finely minced ginger ((~1-inch piece))
2 tablespoons red curry paste ((I use Thai Kitchen which is vegetarian & mild spice))
1 tablespoon yellow curry powder ((See Note 1))
1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander
1 teaspoon ground cumin
3/4 teaspoon turmeric
Salt and pepper
1 can (14.5 ounces) fire-roasted crushed tomatoes
1 teaspoon white sugar
1 cup green or brown uncooked lentils ((See Note 2))
1 can (14.5 ounces) coconut milk ((lite or regular))
3 cups stock or broth ((Use vegetarian broth or stock to keep this vegetarian/vegan))
1/3 cup finely diced cilantro
Optional: zest and juice of a lemon
Optional: cooked basmati rice ((See Note 3))

Steps:

  • PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
  • SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
  • SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
  • LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
  • FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

Nutrition Facts : Calories 411 kcal, ServingSize 4 servings, Carbohydrate 43.8 g, Protein 16.3 g, Fat 21.4 g, Cholesterol 22.9 mg, Sodium 543.1 mg, Fiber 7.8 g, Sugar 6.8 g

QUICK TURKEY AND LENTIL CURRY



Quick Turkey and Lentil Curry image

Make and share this Quick Turkey and Lentil Curry recipe from Food.com.

Provided by giuseppe.amesbury

Categories     Curries

Time 30m

Yield 2 dishes, 2 serving(s)

Number Of Ingredients 9

250 g turkey fillets
1 (400 g) can green lentils or 1 (400 g) can red lentils
2 tablespoons tikka masala curry paste
1 tablespoon olive oil
2 small red onions
2 garlic cloves
2 tablespoons tomato puree
150 g brown basmati rice
2 tablespoons plain low-fat yogurt

Steps:

  • Set the brown Basmati rice cooking as instructions on pack.
  • Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
  • Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
  • Add the drained green lentils and cook until their water is mostly evaporated.
  • Add the curry paste and tomato puree stirring well.
  • Simmer for 10 minutes.
  • Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.

Nutrition Facts : Calories 1238.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 78.4, Sodium 164.4, Carbohydrate 189.4, Fiber 65, Sugar 9.5, Protein 90.3

GREEN LENTIL DAL MAKHANI



Green Lentil Dal Makhani image

A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.

Provided by Christine Melanson

Categories     Soups & Stews

Time 40m

Number Of Ingredients 15

1 small onion
6 small cloves of garlic (sliced)
1 Tbsp ginger
4 chopped fresh tomatoes
2 tsp cumin seeds
1 tsp fenugreek seeds (or you can substitute mustard seeds)
1/2 tsp chili powder (see notes)
1 Tbsp garam masala
1 tsp turmeric
200 g dried green lentils
1 can of kidney beans (drained and rinsed)
60 ml double cream / heavy cream
25 g salted butter
Salt & pepper to taste
A couple handfuls of fresh coriander (cilantro leaves to garnish.)

Steps:

  • In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
  • Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
  • Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
  • Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
  • Add the kidney beans, green lentils and 2.5 cups of boiling water.
  • Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
  • Remove from the heat. Stir in the cream and butter until melted in.
  • Let set for about 5 minutes before serving.
  • Scatter with coriander (cilantro) leaves after dishing it up.

Nutrition Facts : ServingSize 1 g, Calories 273 kcal, Carbohydrate 36 g, Protein 13 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 285 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 3 g

COCONUT GREEN LENTIL CURRY



Coconut Green Lentil Curry image

Serves 4

Provided by Slimming Eats

Number Of Ingredients 13

1 cup of uncooked green lentils, rinsed
3 cups of stock
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon of fresh grated ginger
1 carrot, finely chopped
1 zucchini (courgette), finely chopped
2 teaspoons of olive oil (4 syns)
2 tablespoons of green curry powder (use a regular hot curry powder if you can't get this)
5 cardamom pods
400ml of lite coconut milk (12 syns)
salt and black pepper
fresh chopped coriander

Steps:

  • Place lentils in a saucepan, cover with stock, bring to boil and then simmer covered until all stock is almost absorbed and lentils are tender.
  • Add the olive oil to a frying pan over a medium high heat, add the onion, carrot, ginger and garlic and fry until softened.
  • Add the curry powder and zucchini and mix to evenly coat.
  • Add the lentils, coconut milk, cardamom pods. Season with some salt and black pepper.
  • Allow to simmer for approx 20 mins until curry has reduced down and thickened.
  • Serve with your choice of sides.

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SLOW COOKER LENTIL CURRY. - THE PRETTY BEE
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  • To the lentils, add the green beans, kale, carrot and three-quarters of the coriander. Season with salt. Cook until the lentils and vegetables are tender, about 15 minutes.


CHICKPEA AND LENTIL CURRY - VEGAN - THE LAST FOOD BLOG
Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well. Bring the pan to the boil, reduce the heat to a gentle …
From thelastfoodblog.com
5/5 (25)
Total Time 25 mins
Category Dinner
Calories 577 per serving
  • Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent.Add the garlic, chilli pepper and ginger, stir well and cook for a minute.Next add the spices, again stir well and cook for just a minute
  • Now add the bell pepper, and stir.Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well.
  • Bring the pan to the boil, reduce the heat to a gentle simmer then cover the pan with a tight-fitting lid.Cook for about 15 minutes stirring occasionally. Check the seasoning halfway through cooking.Once the lentils are cooked and the sauce has thickened add the spinach to the pan, put the lid back on for about two minutes. Take the lid off then stir in the wilted spinach.


COCONUT GREEN CURRY LENTILS RECIPE - PINCH OF YUM
Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add …
From pinchofyum.com
4.6/5 (26)
Total Time 35 mins
Category Dinner
Calories 225 per serving
  • Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining 1/2 cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.
  • Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, and garam masala; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
  • Remove from heat and stir in ginger and spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving.


COCONUT GREEN LENTIL CURRY - NOURISH NUTRITION BLOG
Add ½ rinsed green lentils, 1 (14.5 oz) can coconut milk, ½ (14.5 oz) can diced tomatoes, 1 T red curry paste, and ½ teaspoon minced garlic to medium saucepan. Bring to a …
From nourishnutritionblog.com
Ratings 6
Total Time 30 mins
Category Dinner, Main Course
  • Add rinsed lentils, coconut milk, tomatoes, red curry paste, and minced garlic to medium saucepan. Bring to a boil, then reduce to simmer for 20 minutes.
  • Top brown rice with lentil curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you'd like a bit of spice. Enjoy.


LENTIL CURRY WITH SWEET POTATOES AND CAULIFOWER (HOW TO ...
Green/brown lentils: are what I recommend for this lentil curry recipe because they thicken the curry nicely while still retaining their shape and tender texture without …
From carlsbadcravings.com
Reviews 12
Servings 6-8
Cuisine Indian
Category Main Dish
  • Melt butter in oil in a 4.5 Dutch oven (or larger) over medium heat. Add onions and carrots and cook for 6 minutes. Add bell peppers, ginger, garlic and all spices/seasonings (up to tomatoes) and cook for 2 minutes.
  • Stir in all remaining ingredients up to "add later.” Cover and bring to a boil. Once boiling, reduce to a gentle simmer over low. Cook, covered, for 15 minutes, stirring halfway through and recovering the pot. After 15 minutes, stir in sweet potatoes, cover and cook for an additional 15 minutes, stirring halfway through.
  • Add the cauliflower and simmer, UNCOVERED, for an additional 5-10 minutes, stirring occasionally, OR until the lentils and potatoes are tender and the curry is thick and creamy. If the curry is too thick, add some broth, if the curry is too thin, continue to simmer uncovered until thickened.
  • Stir in the cilantro. Taste and season with additional salt, cayenne or sugar to taste (I like 1/4 tsp more salt and 1/2 tsp more sugar). Serve over basmati rice with a dollop of yogurt.


GREEN CURRY LENTILS - SAVOR THE FLAVOUR
Dump in the 4 cups of cooked green lentils, vegetable broth, red curry paste, tomato paste, and fresh ginger. Stir until well mixed, and cook for a few minutes. Lower the …
From savortheflavour.com
5/5 (2)
Total Time 55 mins
Category Dinner
Calories 499 per serving
  • Bring the water to a boil in a 3-quart pot, then add the sprouted green lentils and boil for 5 minutes. Remove from the heat, cover the pot, and let it stand for 10 minutes. If you are not using sprouted green lentils, you'll need to cook the lentils according to the directions on the package.
  • Heat up the olive oil in a 10 inch skillet over medium high heat. Saute the onion for 3 minutes, then add the garlic and cook until fragrant. Reduce the heat to medium then add the dried spices (garam masala, salt, and black pepper) and cook for 30 seconds.
  • Dump in the 4 cups of cooked green lentils, vegetable broth, red curry paste, tomato paste, and fresh ginger. Stir until well mixed, and cook for a few minutes.
  • Lower the heat to medium and pour in the coconut milk, then add the baby spinach a little at a time. Cook and until it's wilted and the curry is heated through. Taste and adjust seasonings, if necessary.


CROCKPOT GREEN LENTIL CURRY RECIPE - HOSTESS AT HEART
Heat vegetable oil in a skillet, and brown diced onion. Add minced garlic and curry powder and cook for another 30 seconds. Transfer to a crockpot. Add tomato paste, vegetable …
From hostessatheart.com
5/5 (1)
Total Time 3 hrs 45 mins
Category Main, Sides, Vegetarian
Calories 399 per serving
  • Heat vegetable oil in a skillet, and brown diced onion. Add minced garlic and curry powder and cook for another 30 seconds. Transfer to a crockpot.
  • Add tomato paste, vegetable stock, carrots, and lentils, and stir to combine. Cover and cook on high for 3-1/2 hours or on Low for 6 hours. Stir occasionally.
  • Salt and pepper as needed. Stir in cilantro and garnish with additional cilantro and diced tomato.


28 BEST GREEN LENTIL RECIPES - INSANELY GOOD

From insanelygoodrecipes.com
5/5 (1)
Published 2021-04-19
Category Recipe Roundup
  • Green Lentil Soup. Stewed in a rich broth, lentils add the wow factor to this delicious soup. Tender chunks of potato, carrot, and bell pepper are simmered with hearty lentils and flavored with cumin, turmeric, and paprika.
  • Lentils Provencal (French Lentil Stew) The French love their lentils, and it’s easy to see why in this tasty dish. Tomatoes and lentils are slowly simmered before being introduced to some surprising flavors.
  • Green Lentil Salad. Salads are one of my favorite ways to eat lentils because they add bulk and work with so many different flavors. Here, cooked lentils are tossed with cucumber, red pepper, tomatoes, and red onion.
  • Lentil Meatballs. Spoiler alert – there’s no actual meat in these meatballs. But you won’t even miss it thanks to this hearty and healthy veggie version.
  • Green Lentil Burgers. There’s more meatless fun on the menu with these green lentil burgers. They’re perfect for anyone following a plant-based diet. Yes, there are lots of lentil burger recipes out there, but this version is deliciously different.
  • Green Lentil Hummus. Everyone needs a good hummus recipe in their life. This one makes the culinary MVP list thanks to its savory, earthy flavor and simple prep.
  • Green Lentil Loaf. If you think vegetarian meatloaf is dry, crumbly, and boring, I hear you. But the Simple Veganista developed this amazing lentil loaf to convert hungry haters.
  • Green Lentils with Sweet Potato and Kale. If you’re ever invited to a vegetarian potluck and want to make lots of new friends, this is the dish to bring.
  • Green Lentil Dal. Lentils were made for curries. And this curry was made for meatless Mondays. An easy one-pot dish, it’s a tantalising blend of both Thai and Indian cuisine.
  • Carrot Lentil Muffins. You won’t taste the lentils in these sweet snacky muffins, but you will appreciate how moist and filling they are. Vegan and high in protein and fiber, this recipe is perfect for when you want to mix things up in the mornings but still send everyone out with a satisfying and healthy breakfast.


1-POT LENTIL GREEN CURRY | MINIMALIST BAKER RECIPES
Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning …
From minimalistbaker.com
4.6/5 (88)
Total Time 40 mins
Category Entree
Calories 335 per serving
  • Heat a large pot over medium heat. Once hot, add coconut oil, green chili (optional), ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
  • Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
  • Bring to a simmer over medium heat. Once simmering, add the lentils, coconut aminos (or tamari), and coconut sugar (or maple syrup), cayenne pepper (optional), and stir.
  • Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until lentils are tender. Add lemon juice and stir again.


CURRIED GREEN LENTILS (SLOW COOKER LENTILS) | GIRL HEART FOOD®
Instructions. Set slow cooker to low setting and add lentils, canned tomatoes, coconut milk, vegetable broth, tomato paste, curry paste, coriander, cumin, turmeric, nutmeg, …
From girlheartfood.com
Reviews 49
Category Main Course
Servings 8
Estimated Reading Time 5 mins
  • Set slow cooker to low setting and lentils, canned tomatoes, coconut milk, vegetable broth, tomato paste, curry paste, coriander, cumin, turmeric, nutmeg, chili peppers, onion, garlic, kale, and black pepper. Stir to combine. Cover and cook for 6 to 7 hours (I cooked mine for 6 hours and the lentils were just done).
  • After six hours stir in salt and lemon juice. Upon serving, garnish with cilantro or parsley. Enjoy!


NEIL PERRY'S CHICKPEA AND GREEN LENTIL CURRY ... - GOOD FOOD
Method. 1. Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse. 2. Place the blanched lentils, turmeric, …
From goodfood.com.au
Servings 4
Total Time 1 hr 30 mins
Category Dinner
  • Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse.
  • Place the blanched lentils, turmeric, bay leaf and 1 litre (4 cups) water in a heavy-based pan with a tight-fitting lid over medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender.
  • Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.
  • Stir in the fresh chilli and spoon into a serving bowl. Add the yoghurt on top, then the lime juice, and serve with steamed rice. Top with chopped tomatoes and coriander, if using.


RED LENTIL GREEN CURRY (VEGAN, GLUTEN-FREE) - ELLIE LIKES ...
Add lentils, stir, and reduce heat to simmer. Simmer 15-20 minutes, until lentils are soft. Add spinach and stir into curry. Cover and let the spinach wilt for a minute. Turn off heat …
From ellielikes.cooking
Reviews 1
Servings 4
Cuisine Asian, Thai
Category Main Course
  • Add about 2 tbsp of coconut milk to a large pot over medium heat. When the coconut milk starts bubbling, add in onion, ginger, and garlic and cook 5 minutes, stirring frequently. Add carrots and celery and cook another 2 minutes.
  • Add curry paste and stir into veggies. Add vegetable broth and coconut milk and bring to a low boil. Add lentils, stir, and reduce heat to simmer. Simmer 15-20 minutes, until lentils are soft.
  • Add spinach and stir into curry. Cover and let the spinach wilt for a minute. Turn off heat and stir in cilantro. Taste and add salt or soy sauce to taste.


10 BEST GREEN LENTILS INDIAN CURRY RECIPES - YUMMLY
Green Lentils Indian Curry Recipes 44,330 Recipes. Last updated Jan 09, 2022. This search takes into account your taste preferences. 44,330 suggested recipes. Indian Green Lentil Curry with Kidney Beans Simple Comfort Food. canola oil, Roma tomatoes, tumeric powder, fresh cilantro, green lentils and 15 more. Green Lentil Curry with Zucchini and Carrots KrisFortier. …
From yummly.co.uk


15+ EASY RED LENTIL RECIPES | BEYOND CURRY AND SOUP!
Lentil Recipes Vegan. Among lentil recipes curry and dahl are the post popular, as well as soup! Most of these recipes are already vegan or can easily be made vegan with a simple swap. Irresistible Red Lentil Curry via A Spicy Perspective; Simple Red Lentil Curry via Healthy Nibbles & Bits; Vegan Cauliflower Red Lentil Curry via The Mother Cooker
From theleangreenbean.com


GREEN LENTIL CURRY RECIPES
Green Lentil Curry is easy lentil curry recipe with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in a slow cooker or an Instant Pot, or make a freezer meal. We … 1. Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring …
From tfrecipes.com


10 BEST GREEN LENTILS INDIAN RECIPES - YUMMLY
Green Lentils Indian Recipes 28,675 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 28,675 suggested recipes. Indian-Style Lentil & Kale Rice Canadian Living. garlic, green lentils, basmati rice, chopped fresh cilantro, baby kale leaves and 6 more . Indian-Spiced Carrot Soup Canadian Living. water, chili powder, ground coriander, …
From yummly.com


LENTIL CURRY RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


GREEN LENTIL RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


EASY GREEN LENTIL RECIPES - OLIVEMAGAZINE
Looking for green lentil recipes? Want to make the best lentil soup or curry? Lentils are rich in protein and iron – a vegetarian’s saviour. Check out our recipes below, then take a look at our lentil recipes or more of our easy vegetarian recipes. Advertisement. Green lentil recipes Spiced paneer with chilli green lentils. This spiced paneer with chilli green …
From olivemagazine.com


20+ HEALTHY GREEN LENTIL RECIPES
Green lentil recipes. You can easily add lentils to all your favorite soups and Mexican dishes! Spicy Lentil Nachos via Pinch of Yum. Lentil Vegetable Curry via The Lean Green Bean. Best Lentil Soup via Cookie + Kate. Instant Pot Lentil Tacos via A Couple Cooks. Slow Cooker Lentil Quinoa Chili via Aggie’s Kitchen. Lentil Tabouli Salad via ...
From theleangreenbean.com


GREEN LENTIL CURRY RECIPE WITHOUT COCONUT MILK | DEPORECIPE.CO
Green Lentil Curry Recipe Without Coconut Milk. Red lentil curry without coconut recipe pooja s cookery instant pot lentil curry wellplated com green lentil curry simple ings ifoodreal com green lentil curry recipe vegan recipes tesco real food
From deporecipe.co


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