Lentil Curry Casserole Food

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

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).

LENTIL CURRY CASSEROLE

Steps:

• Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
• Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
• Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
• Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they're done)
• Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined
• Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
• Serve with some fresh rice, flatbread, naan bread, or pita bread

CURRY LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
• Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

CURRIED LENTIL AND BARLEY CASSEROLE

Steps:

• Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

LENTIL CURRY

Steps:

• Rinse lentils and place in a heavy pot; cover with water and bring to boil. Reduce heat to low, cover and cook for 30 min until tender.
• Heat oil in a large skillet over medium heat. Stir in cumin, chili flakes and tumeric and cook for about 1 minute or until you can smell the spices.
• Add lentils to skillet and cook over medium-low heat for 15-17 minutes or until lentils are thickened.
• Season with salt and pepper and sprinkle with cilantro and mint.

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

RED LENTIL CURRY

Steps:

• Wash lentils several times.
• Heat oil in a pot and add chopped onion.
• When onion is light brown in colour, add the lentils and about half of the water.
• Stir.
• Now add curry powder, chilli powder, mustard and salt.
• Simmer until lentils are cooked, adding more water of needed.
• Add milk about 5 minutes before removeing pot from the stove.
• Split peas can be used instead of lentils.

LENTIL AND POTATO CASSEROLE

Steps:

• Soak lentils in a bowl of cold water for at least 30 minutes.
• Drain water and cook lentils for 20 minutes in boiling water.
• Drain lentils and put aside.
• Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted.
• Sauté onions in the oil until transparent.
• Add the potatoes, tomato paste and herbs and Sauté for 3 minutes.
• Add the tomatoes, lentils and stock and cook a further 10 minutes.
• Transfer to a casserole dish and place the roasted fennel just under the surface.
• Bake in a moderate oven 180 degrees for 30 minutes.
• Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken.
• Note: Cooking time can be reduced by using canned lentils.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

LENTIL CURRY

Steps:

• Rinse lentils in strainer and sort through, removing debris.
• Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
• Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
• Add curry powder and mix to bring out its flavour.
• Add rinsed and drained lentils, broth and tomatoes.
• Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
• Add cilantro and season with salt and pepper to taste.
• Serve over rice / toast / etc.
• Notes:.
• I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
• I play fast and loose with the quantities - very forgiving recipe.
• Servings are a guess, I tend to make lots and use up all the vegies I can find.