SIMPLE RED LENTIL CURRY
This is a delicious vegan dish that you can make in one pan or pot. If you want to add something more to the curry, consider adding pan-fried tofu, fried paneer, or pan-fried shrimp (if you're not vegan or vegetarian). You can also add several handfuls of greens when the lentils are nearly done simmering.You can also freeze leftovers. Wait until the lentil curry cools completely before transferring to a container.
Provided by Lisa Lin
Categories dinner
Time 40m
Number Of Ingredients 15
Steps:
- Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.
- In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don't burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant.
- Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
- Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don't stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.
- Stir in the coconut milk and turn off the heat.
- Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 46.3 g, Protein 14.4 g, Fat 14.4 g, SaturatedFat 11.2 g, Sodium 1132 mg, Fiber 8.6 g, Sugar 7.2 g
CURRIED LENTILS AND SPINACH
Curry spices combined with tomatoes form a fragrant broth that envelopes the lentils and spinach.
Provided by Nava Atlas
Categories Main Dishes
Time 1h15m
Number Of Ingredients 13
Steps:
- If using raw lentils, rinse them and check for small stones. Combine in a roomy saucepan with plenty of water (at least 3 cups). Bring to a slow boil, then lower the heat, cover, and simmer until tender but still hold their shape, 30 to 35 minutes. Drain. If using canned lentils, drain and rinse.
- Heat the oil in a large skillet or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden, about 6 to 8 minutes.
- Add the cooked or canned lentils, tomatoes, curry, cumin, ginger, cinnamon, and nutmeg. Return to a simmer and continue to cook over low heat for 10 minutes.
- Add the spinach (in batches if need be) and cook just until wilted, and stir in. Add the cilantro and season with salt and pepper. Serve at once over hot cooked grains or mashed potatoes.
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
LENTIL & SPINACH CURRY
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Provided by hayleylongdin
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- Stir in curry paste and gently fry for 1 minute
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- Stir in spinach and gently heat through
- Remove from heat, stir in coriander
- Serve with warm naan bread and chutney
SPINACH, RED LENTIL, AND BEAN CURRY
A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.
Provided by CURRYLOVINVEGGIE
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
- In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
- Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
- Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g
CURRIED RED LENTIL AND SPINACH SOUP
From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.
Provided by Chriztie1502
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
- When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
- Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14
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