SPICED MUSHROOM & LENTIL HOTPOT
A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
- Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.
Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
SPICY VEGAN LENTIL QUINOA SOUP
A vegan mix of lentil and quinoa with carrot, mushroom, and celery in a spicy soup.
Provided by Lunchbach
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water, celery, lentils, quinoa, carrots, mushrooms, chili powder, cumin, and ginger in a saucepan. Cover saucepan and cook soup over medium-low heat until vegetables and lentils are tender, 45 to 60 minutes.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 47.9 g, Fat 2.7 g, Fiber 18.1 g, Protein 16.6 g, SaturatedFat 0.4 g, Sodium 69.5 mg, Sugar 2.6 g
SAUCY MOROCCAN-SPICED LENTILS
Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
MUSHROOM LENTIL STEW WITH SPINACH
Warming, savory and super-flavorful, this good-for-ya stew is perfect healthy comfort food for winter. It's a real umami powerhouse and tastes about as meaty as vegetarian food gets. To make this recipe vegan, replace the butter with an additional 2 tablespoons olive oil and omit the cream.
Provided by Carolyn
Categories Stews
Time 1h
Number Of Ingredients 18
Steps:
- Warm 1 tablespoon each of the olive oil and butter over medium-high heat in a 5 quart Dutch oven or other heavy lidded pot. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Remove mushrooms to a bowl and set aside.
- In the same pot, heat the remaining butter and olive oil. Add onion, celery, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until beginning to soften, about five minutes. Add the garlic and cook, stirring frequently, for a minute. Stir in the tomato paste and cook a minute more.
- Add the vegetable broth, remaining 1/2 teaspoon salt, soy sauce, marmite, bay leaf and thyme. Raise heat to high. Rinse and drain the lentils and add to pot. When broth comes to a boil, reduce heat, cover, and simmer for about 30 minutes, until lentils are nice and tender. Remove from heat and remove thyme stems and bay leaf.
- If you have an immersion blender, pulse it 4 or 5 times to puree the stew just a little bit. (Alternatively, transfer about two cups of the stew to a blender and puree it, then return to pot, or simply forego this step if you prefer.)
- Return the mushrooms and any accumulated juices to the pot along with the spinach and cream. Simmer briskly, uncovered, until spinach is wilted, about two minutes. Off the heat, stir in vinegar. Let sit for 10 minutes, then ladle into bowls and serve with good bread.
Nutrition Facts : Calories 394 calories, Carbohydrate 53.3 grams carbohydrates, Fat 13.2 grams fat, Fiber 9.3 grams fiber, Protein 20 grams protein
LENTIL MUSHROOM STEW OVER MASHED POTATOES
Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!
Provided by Minimalist Baker
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
- Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
- In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
- Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
- Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
- To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
- Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 43.4 g, Protein 10.3 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 196 mg, Fiber 9 g, Sugar 4.7 g, UnsaturatedFat 5.76 g
VEGETARIAN SLOPPY JOES
Lentils and mushrooms make these vegan sloppy joes super hearty. You won't miss the meat at all.
Provided by Christin Mahrlig
Categories Main Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a large skillet, heat 1 tablespoon Vegetable oil over medium-high heat. Saute the mushrooms until they are browned. Remove from pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan and sauté the onion until translucent. Add carrots, celery, and bell pepper and cook over medium heat for 5 minutes.
- Place the mushrooms back in the pan and add lentils, ketchup, Worcestershire sauce, and mustard. Turn heat to low and stir. Season to taste with salt and pepper.
- Serve sloppy joe mixture between buns.
Nutrition Facts : Calories 297 kcal, ServingSize 1 serving
SPICY LENTILS WITH MUSHROOMS
"Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)
Provided by asharpe2
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
- Add remaining ingredients, except for salt and fresh coriander.
- Simmer for about an hour.
- Add salt and pepper.
- Remove cinnamon stick.
- Garnish with fresh coriander.
Nutrition Facts : Calories 220.4, Fat 5.5, SaturatedFat 0.8, Sodium 785.9, Carbohydrate 32, Fiber 14.4, Sugar 3.9, Protein 12.3
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LENTIL AND MUSHROOM CURRY WITH WILD RICE
From lauranorrisrunning.com
Reviews 9Estimated Reading Time 5 minsServings 4Total Time 45 mins
- Preheat the oven to 375 degrees. Bring the 2.5 cups of water or stock to a boil and combine with the rice in an ovenproof baking dish. Cover and cook the rice in the oven for 40 minutes, until the water is absorbed. Remove from heat and with a fork when done.
- While the rice is cooking, melt the coconut oil in a wide pot over medium heat and then add the shallots. Cook the shallots for 5-8 minutes until they begin to soften and brown.
- Add the coconut milk and broth to the pot. Bring to a boil, add the lentils and tomato paste, and reduce to a simmer. Stir in the garam masala, fenugreek, paprika, salt, and pepper.
- Let the lentils simmer for 22-25 minutes, stirring every few minutes, until the lentils are soft (but not mushy) and the liquid has turned into a thick sauce.
SPICY LENTIL MUSHROOM SAUCE OVER ZUCCHINI NOODLES …
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Cuisine British, IndianTotal Time 50 minsCategory Main CourseCalories 225 per serving
- Peel the onions and slice into crescents. Brush any dirt from the mushrooms and cut them in half.
- Heat the oil in a wide pan over a medium heat. Add the onions and cook, stirring occasionally, until they begin to brown. Add the mushrooms and continue to cook until they too are beginning to turn brown – about 5-6 minutes in total. You may need to add another tbsp or two of oil if the pan is looking dry.
- Add the curry paste to the onions and mushrooms, and fry, stirring for 1-2 minutes. Add the lentils, vegetable stock and creamed coconut, and mix well.
- Bring to the boil, cover, and reduce the heat to a simmer. Cook for 30-40 minutes until the lentils are fully cooked. Stir occasionally to prevent the lentils sticking to the bottom of the pan.
SPICY BELUGA LENTIL PASTA SAUCE WITH MUSHROOMS AND WINE
From homemadeandyummy.com
Ratings 33Category Lentils, Main Course, PastaCuisine CanadianTotal Time 1 hr
- Soak mushrooms in the red wine for approximately 30 minutes.Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.Rinse lentils and set aside.
- Add the Italian seasoning, salt, pepper and the reserved wine. Bring to a boil, reduce heat slightly and simmer for 3 minutes.
CROCKPOT LENTIL AND MUSHROOM SOUP - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
Cuisine MediterraneanTotal Time 30 minsCategory SoupCalories 214 per serving
- Season with salt and pepper to taste, and garnish with fresh thyme and more lemon or lime if desired. Enjoy while hot!
SPICED LENTILS WITH MUSHROOMS AND GREENS - FOOD & WINE
From foodandwine.com
4/5 Total Time 40 minsServings 2
- In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.
- Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stirring, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.
- Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.
SPICY RED LENTIL CURRY RECIPE WITH SPINACH - SCRAMBLED CHEFS
From scrambledchefs.com
Reviews 5Calories 253 per servingCategory Curry
- In a dutch oven, heat olive oil over medium heat adding in onions to cook for 4-5 minutes or until they begin to get tender;
- Add in the ginger, garlic, serrano, cumin, garam masala, and coriander, then stir well and cook for an additional 2-3 minutes;
LENTILS WITH MUSHROOMS AND SPINACH | RECIPE | CUISINE FIEND
From cuisinefiend.com
Servings 2Total Time 1 hr 30 minsCategory Main Course
- First soak the mushrooms in at least three cups of boiling water and leave them until cool. Drain the mushrooms and chop roughly, reserve the soaking liquid.
- Rinse the lentils well and place them in a pan with the liquid mushrooms were soaking in – measure it out if necessary, there must be at least twice as much liquid as lentils in volume. Bring the lentils to the boil with the bay leaves and thyme and cook for 20 minutes. Take them off the heat and leave to cool and absorb more liquid.
- In another large pan melt the butter and add the mushrooms, then the spring onions, garlic and peppers. Cook over medium heat until softened. Season well.
- Drain the lentils, pick out the bay leaves and the thyme stems and add them to the mushroom and pepper mix. Stir through with the spinach – it will wilt from the residual heat of the mix. Check for seasoning – it will need especially quite a bit of salt as none was added to the cooking lentils.
SPICY BLACK BEAN AND RED LENTIL BURGER - THE PLANT BASED DAD
From theplantbaseddad.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory Main CourseCalories 235 per serving
- Rinse the red lentils throughly and then boil for 15 mins, scooping off the froth as it boils. drain and cool.
- Finely chop the onions and then fry until they have a lot of colour without burning, the colour is the flavour. Remove from pan and place in large bowl
- Drain the lentils and place in a blender with the ground cumin, chilli powder, garam masala and milled flax seeds (pre soaked in 2 tbs of water), blitz until it becomes as paste. You may need to scrape the sides of the blender and repeat. Put the paste into the bowl with the onions.
LENTILS WITH CREAMY MUSHROOM GRAVY - BUDGET BYTES
From budgetbytes.com
5/5 (54)Total Time 40 minsCategory Dinner, Main CourseCalories 280 per serving
- Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.
- Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.
- After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.
- Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
SPICY RED LENTIL AND MUSHROOM PASTA ... - LETTY'S KITCHEN
From lettyskitchen.com
3.8/5 (4)Total Time 1 hr 15 minsCategory Main CourseCalories 418 per serving
- Put the lentils in a large pot with water, bay leaf, and salt. Bring to a simmer over medium heat and gently cook until the lentils are just tender, 5 to 8 minutes. Test a bite after 5 minutes, and each minute after. Red lentils go from perfect toothy texture to mush very quickly and you want the lentils to soft, with texture. Drain. Stir the teaspoon of oil. Set aside.
- While the lentils cook, heat the first tablespoon of oil in a large skillet over medium-high flame. Add the mushrooms, sprinkle them with salt; cook, stirring occasionally. The mushrooms will release liquid—cook until they turn golden and all of the liquid has evaporated, 15 to 20 minutes. Remove from the skillet and set aside.
- Heat the remaining tablespoon of oil in the skillet. Add the onions, carrot, celery, and garlic. Sauté until the vegetables are soft, 8 to 10 minutes. Stir in the blended tomatoes, the sautéed mushrooms, basil, oregano, thyme, red wine, salt, and red pepper flakes. Add the maple syrup, if using.
- Simmer on medium flame 20 to 30 minutes, stirring occasionally, until the sauce has thickened but is still moist. Add the cooked lentils, tamari and parsley. Cook until heated through. Season to taste with more salt and red pepper flakes, if you think they are needed. heat through. Keep warm.
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4.2/5 (34)Total Time 1 hr 35 minsCategory Main MealsCalories 471 per serving
- Heat olive oil in a wide, deep saucepan or frypan (skillet). Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, red capsicum, sage, oregano and smoked paprika. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take about 20 minutes in total.
- Add the red wine, if using, and stir for a minute to allow it to evaporate off. Add the canned tomatoes, vegetable stock, lentils, liquid smoke and sugar, along with a little more salt and pepper. Bring to a gently blipping boil, or fast simmer, and leave to cook over a low heat for 45-60 minutes, stirring occasionally. From about 30 minutes onwards, I start to check more often and add more water here and there to stop the mixture from sticking or becoming too thick before the lentils and vegetables have cooked through. The amount of water you need will vary - I usually use about 2 cups of extra water in total.
- When the sauce is done, it will be thick, glossy and richly flavoured. The lentils will have almost disappeared into the sauce, and the vegetables will be tender. Taste and adjust the seasoning with more salt and pepper if needed.
- Cook spaghetti noodles according to packet directions, drain and serve with a generous ladle of bolognese sauce and a sprinkle of chopped parsley.
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