Curried French Lentils Recipes

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 FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

INSTANT POT CURRIED SWEET POTATO LENTILS

Steps:

• Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
• Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 20 minutes.
• The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first avoid burns).
• Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
• Keeps in the refrigerator for about 3 days. Freezes well too!

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

CURRIED LENTILS

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

CURRIED LENTILS

Steps:

• Wash and sort the lentils and cook until they are tender but firm.
• 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
• Heat the olive oil in a large skillet.
• When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
• Add the lentils and the remaining ingredients to the skillet.
• cover and simmer over very low heat for 15 minutes.
• This is good over mashed potatoes, rice or couscous.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

CURRIED LENTILS AND VEGETABLES

Steps:

• Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
• Peel and coarsely chop onion and saute with garlic in hot oil until soft.
• Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
• Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
• Stir in lentils, adding liquid from lentils if necessary to thin a little.
• Stir in cashews and serve with yogurt on the side.