Spinach Tomato Curry Lentil Stew Food

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SPICY INDIAN LENTIL AND SPINACH AND TOMATO



Spicy Indian Lentil and Spinach and Tomato image

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

1 cup Toor Dal Lentils
4 cups boiling water
2 teaspoons salt. divided
3 tablespoons avocado oil or olive oil, divided
6 cups organic spinach, finely sliced lengthwise
2 teaspoons cumin seeds
2 teaspoons minced garlic
1 tablespoon minced ginger
1 cup onions, finely chopped
2 large tomatoes, finely chopped
1-2 small green or red chili peppers, seeded and minced (use only 1 for a mild spicy flavor1)
1 teaspoon turmeric
1 teaspoon chili powder
1 cup coconut milk
3 tablespoons fresh lemon juice
4 cups cooked rice

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



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

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



Spinach & Tomato-Curry Lentil Stew image

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

1 c lentils, dry
3 c water
3 stick celery with leaves, chopped
1 medium onion, chopped
1 can(s) fire roasted diced tomatoes
1 pkg baby spinach
1 Tbsp thai basil, chiffinade
1 tsp curry powder
1 tsp garahm masala
1/2 tsp ginger powder
1 tsp paprika
1/2 tsp salt

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



Lentil & Spinach Curry image

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

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

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



Lentil Stew With Spinach and Potatoes image

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

2 tablespoons olive oil
2 large garlic cloves, chopped
1/2 medium onion, chopped (optional)
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups) or 6 ounces fresh kale (about 8 cups)
3/4 teaspoon cumin
3/4 teaspoon thyme
1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped of fresh mint
crumbled feta cheese (optional)

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



Spinach Lentil Stew image

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

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

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



Spicy Lentil Tomato Stew image

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

1 onion
2 stalks celery
1 carrot
extra virgin olive oil
salt
3 garlic cloves
2 tablespoons curry powder
2 teaspoons cumin
1 teaspoon turmeric
1 (6 ounce) can tomato paste
2 cups dried lentils (brown or green)
1 (15 ounce) can chopped tomatoes
4 cups chicken stock, warmed
2 cups water
1 tablespoon lemon juice
fresh ground black pepper

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



Lentil Stew with Spinach and Potatoes image

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

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

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



Curried Lentil, Squash and Apple Stew image

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

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

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



Tomato-Curry Lentil Stew image

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

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

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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