Curried Lentil Recipes Vegetarian

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EASY CURRIED LENTILS



Easy Curried Lentils image

These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!

Provided by Liz Thomson

Categories     Soup

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 small, white onion, diced
1 teaspoon minced garlic (or 2 fresh cloves)
1 teaspoon curry powder
1 15 oz can of diced tomatoes
1 bay leaf
1/4 teaspoon salt
1 cup green lentils, washed and picked over
5 cups vegetable broth
1 cup water

Steps:

  • In a large pot, heat the olive oil over medium heat
  • Add the diced onion and cook for 2 minutes.
  • Stir in the minced garlic and curry powder and cook for 30 more seconds.
  • Add the tomatoes and bay leaf and cook for another minute.
  • Add the lentils and salt and cook for 8 more minutes.
  • Turn the heat to high and add all the vegetable broth and water.
  • Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
  • Remove the bay leaf.
  • Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
  • Serve immediately or store in the fridge for up to 5 days.

Nutrition Facts : ServingSize 1 cup, Calories 270 calories, Sugar 6.5 g, Sodium 834.6 mg, Fat 7.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 40.4 g, Fiber 6.4 g, Protein 12.7 g, Cholesterol 0 mg

VEGAN LENTIL CURRY



Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories     Main Course

Time 55m

Number Of Ingredients 18

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

Steps:

  • Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
  • Add in the dried lentils and toss them with the onions and spices.
  • Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
  • When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
  • Serve with rice, fresh basil and some slices of fresh lime.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

VEGAN RED LENTIL CURRY



Vegan Red Lentil Curry image

This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It's easy and quick, making it a perfect weeknight dinner! Plus, it's creamy and indulgent but made with wholesome vegan ingredients!

Provided by Nisha Vora

Categories     Dinner

Time 45m

Number Of Ingredients 20

1 tablespoon refined or virgin coconut oil, (or a neutral-flavored oil)
4 cloves garlic, (minced)
2 inch piece of fresh ginger, (peeled and minced or grated)
1 tablespoon minced fresh turmeric, (or 1 teaspoon ground turmeric)
1-2 serrano peppers, diced ((see recipe note below on spice level) )
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder ((if you only have regular chili powder, which is a blend, use 1 teaspoon))
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt or sea salt to taste ((I use about 1 tsp kosher salt, and add more at the end))
Freshly cracked black pepper to taste
1 cup (180-190g) red lentils, (or split red lentils (the split variety will cook a bit quicker))
2 cups (480 mL) low-sodium vegetable broth
1 (14-ounce / 400g) can crushed tomatoes ((or half of a 28-ounce can))
1 (13.5-ounce/400 mL) can full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
1/2 a small lemon, (juiced)
1/2 cup (~8g) fresh cilantro, (roughly chopped)
For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Steps:

  • Rinse the lentils in cold water until the water runs clear.
  • Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
  • Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
  • Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  • Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
  • Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

Nutrition Facts : Calories 517 kcal, Carbohydrate 45 g, Protein 19 g, Fat 32 g, SaturatedFat 22 g, Sodium 164 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving

EASY SLOW COOKER LENTIL CURRY (GLUTEN-FREE, VEGAN)



Easy Slow Cooker Lentil Curry (Gluten-Free, Vegan) image

Thick, rich slow cooker lentil curry that is so easy to make, smells so fragrant, and tastes absolutely delicious. Gluten-free and vegan, this is one meal you'll be making on repeat!

Provided by felicia | Dish by Dish

Categories     Main Dish

Time 5h5m

Number Of Ingredients 11

1 cup dry brown lentils (soaked at least 1 hour)
2 medium yellow onions, peeled and diced
1 medium carrot, peeled and diced
4 garlic cloves, peeled and minced
2 cups tomato sauce
2 cups water, plus more as needed
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chopped parsley, for garnish
Cooked white rice, for serving (optional)

Steps:

  • Combine soaked lentils, diced onions, diced carrots, minced garlic, tomato sauce, water, curry powder, salt, and ground pepper in the slow cooker.
  • Mix well to combine, ensuring that the ingredients are evenly distributed.
  • Turn the slow cooker on to "high" setting, cover and cook for the next 5 hours until lentils are tender. Alternatively if you are preparing the lentils in the morning and will be out the whole day, set the slow cooker to the "low" setting and cook for at least 8 to 10 hours until lentils are tender.
  • Once lentils are tender, check to see if curry is too thick for your liking. If too thick, add 1/2 cup water and mix well and let sit for another 5 minutes in the slow cooker before serving.
  • Serve this delicious lentil curry with white rice and fresh chopped parsley for garnish.

EASY VEGAN LENTIL CURRY



Easy Vegan Lentil Curry image

Vegan lentil curry with warm curry Indian spices! You will love this easy, one pot meal - the perfect plant based recipe for everyone to enjoy. Serve with rice and naan for a hearty meal.

Provided by Ashley

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 18

2 tablespoons coconut oil
1/2 medium onion, diced
5 cloves garlic, minced
1 ½ tablespoons freshly grated ginger
1 small bunch of carrots, diced (about 1 cup - see notes)
2 tablespoons mild curry powder (see notes)
¾ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional, for some heat)
1 teaspoon salt, to taste
1 (14 ounce) can crushed tomatoes (or sub tomato sauce)
2 ¾ cups water* (or vegetable broth, see notes)
1 cup dried brown lentils
1 (14 ounce) can full-fat coconut milk
fresh cilantro for garnish
rice, quinoa or another grain
naan

Steps:

  • In large pot over medium heat (love my Staub for this), add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently. Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
  • Reduce heat to medium; add crushed tomatoes, water and lentils. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
  • Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat, then remove from heat and let stand for 10-15 minutes. until curry has thickened more.
  • Serve with rice, naan and more fresh cilantro.
  • Add coconut oil, onion, garlic, ginger and carrots to Instant Pot. Use "Saute" mode on low heat, stirring frequently to cook down for about 4 minutes. Add in spices and salt, and a little more oil as needed, stirring continuously for another 4-5 minutes.
  • Add in tomato puree, 1.75 cups water and dried lentils. Stir until combined. Secure lid, setting valve to "sealing" and cook on high pressure "manual" mode for 15 minutes, then "natural release" pressure cooker for 10 minutes.
  • Carefully remove lid, stir in canned coconut milk. Let curry stand for 10 minutes. Note: the Instant Pot Method won't be as thick right away, so you can opt to use 1 cup of coconut milk, or just know it will thicken the longer it sits (and once it's been refrigerated if you have leftovers.)

LENTIL CURRY RECIPE



Lentil Curry Recipe image

This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.

Provided by TheCookingFoodie

Categories     Vegan Recipes     Healthy recipes     Find Vegetarian Recipes     Dinner Recipes     Lunch Recipes     Gluten-Free Recipes     Easy Recipes

Yield 6

Number Of Ingredients 15

2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped

Steps:

  • Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry

CREAMY LENTIL & VEGGIE CURRY



Creamy lentil & veggie curry image

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

Steps:

  • Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

CURRIED LENTIL-VEGETABLE SOUP



Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

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From youtube.com


VEGAN LENTIL CURRY | LENTIL CURRY RECIPE - THE VEGETARIAN ...
2021-10-13 This vegan lentil curry recipe is one of my favorite recipes. It is definitely in my top ten vegan recipes and it will be the best lentil curry you will ever try. Follow the steps and you will see that the balance of flavors is spot on. Let’s take a closer look at what you’ll need to make this easy vegan lentil curry. Ingredients of the Best Vegan Lentil Curry . This protein-packed vegan ...
From thevegetarianhannibal.com


RECIPE: CURRIED LENTIL PIES – ASK SARAH
2011-09-05 Recipe: Curried Lentil Pies. September 5, 2011 Summary: I love, love, love lentils! Yes, I really do and this is a knock out way to eat them. You can keep this vegetarian or add some bacon. I like mine very spicy but you can omit the chilli and reduce the curry powder if you like. Ingredients. 1/3 cup olive oil; 2 onions, chopped; 1 clove garlic, minced; 2 tblsp plain flour; 1 cup stock* 1 ...
From asksarah.com.au


LENTIL CURRY RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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