Lentil Salad With Curry Spices And Yogurt Food

SPICED BROWN LENTILS WITH YOGURT

Steps:

• Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
• Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

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).

WARM ROASTED SQUASH AND PUY LENTIL SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

LENTIL SALAD WITH CURRY SPICES AND YOGURT

Steps:

• Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
• Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
• Drop in the carrot for 1 minute to blanch.
• In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
• Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.

LENTIL SALAD WITH TAHINI DRESSING

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

RED LENTIL CURRY

Steps:

• Place the lentils in a strainer and rinse under cool water. Set aside.
• Heat the oil in a medium pot over medium heat. Fry the onion until soft and transparent then add the ginger and garlic and fry for another 30 seconds to a minute until soft and fragrant.
• Add the tomato paste and stir well. Fry, stirring frequently, until the tomato paste darkens slightly in color - about 2 minutes. Add in the curry powder, cayenne pepper and garam masala and cook, stirring, for another minute or until the spices are fragrant.
• Add in the lentils, vegetable broth and salt. Bring to a boil then reduce the heat to a gentle simmer and partially cover the pot with the lid.
• Simmer gently until the lentils are tender and most of the broth is absorbed - about 15 to 20 minutes.
• Serve with rice and garnish with fresh cilantro and a slice of lime, if desired.

25 MUST-TRY LENTIL RECIPES!

Steps:

• Place lentils, water and salt in a medium pot over high heat.
• Add any optional aromatics, and bring to a boil.
• Cover, lower heat and simmer gently until cooked through. The goal here is to get them tender, yet still hold their shape.
• Drain and use in other recipes.
• Cooked lentils will keep up to 4 days in the fridge, or can be frozen!
• Split lentils cook the fastest- check at 15 minutes! Small lentils take roughly 20 minutes, large brown lentils roughly 30-35 minutes. The smaller the lentils, the faster they cook, so just keep checking!

CURRIED LENTIL STEW WITH GINGER YOGURT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
• Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.