SPICY INDIAN LENTIL AND SPINACH AND TOMATO
Spicy Indian Toor Dal lentils simmered in a creamy curry sauce infused with fresh spinach, zesty tomato, coconut milk and a splash of lemon juice for a deliciously flavorful stew that pairs perfectly over rice or couscous.
Provided by Lisa Soldo-Johnson
Categories Dinner Entrees Lunch Main Dish
Yield 6 servings
Number Of Ingredients 16
Steps:
- Rinse the lentils until the water runs clear. Combine lentils, boiling water, 1 teaspoon salt and 1 tablespoon oil to a pot. Simmer on medium heat with lid tilted for 20 to 25 minutes or until tender and most of the water is cooked out. The lentils will have a mushy texture when cooked.
- Heat 2 tablespoon oil in a heavy bottomed pot on medium-low heat. Add cumin seeds, simmering 20 seconds until the seeds begin to crackle.
- Add in the garlic, ginger and chili peppers, sautéing just until aromatic. Add in onions and continue to sauté 3 to 4 minutes or until translucent.
- Add tomatoes, sautéing 5 minutes or until they become soft and begin to break apart. Add in spinach, folding into sauce until wilted. Stir in turmeric and chili powder and continue to simmering for an additional 30 seconds to infuse the sauce with spices.
- Gently fold lentils into the sauce until well combined.
- Stir in coconut milk and lemon juice and bring to a gentle simmer.
- Stir in remaining 1 teaspoon salt and continue to simmer on low for 5 minutes.
- Serve hot with a side of rice and Pita or Naan bread.
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
SPINACH & TOMATO-CURRY LENTIL STEW
This Dish is a common dish for dinner around here. full of flavor and good for you too.
Provided by Joan Hunt
Categories Other Main Dishes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Combine lentils and water, bring to a boil.
- 2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 30 minutes. Check every 15 minutes to stir, and add water if necessary.
- 3. Add spinach and spices to taste and simmer 15 minutes longer. Taste and re-spice if necessary before serving.
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
LENTIL STEW WITH SPINACH AND POTATOES
This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too.
Provided by blucoat
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.).
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Nutrition Facts : Calories 177.5, Fat 7.4, SaturatedFat 1, Sodium 47.9, Carbohydrate 23.1, Fiber 6.7, Sugar 2.2, Protein 7.3
SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
SPICY LENTIL TOMATO STEW
This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe.
Provided by dividend
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
- Mince the onion, celery, and garlic. Peel and mince the carrot.
- Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
- Add the garlic and cook for 1 minutes.
- Sprinkle on the spices, and stir.
- Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
- Add the chopped tomatoes with their juice and stir.
- Add the chicken broth and water and stir.
- Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
- Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
- Add pepper to taste.
- POSSIBLE GARNISHES:.
- Lemon zest / freshly squeezed lemon juice.
- Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.
Nutrition Facts : Calories 347.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 4.8, Sodium 484.4, Carbohydrate 58, Fiber 23.3, Sugar 10.8, Protein 23.3
LENTIL STEW WITH SPINACH AND POTATOES
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.
Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
CURRIED LENTIL, SQUASH AND APPLE STEW
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Provided by Tara Parker-Pope
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
- Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams
TOMATO-CURRY LENTIL STEW
I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.
Provided by Robin Oswald
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g
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