Curried Lentil Stew With Ginger Yogurt Recipes

LENTIL STEW WITH COCONUT AND MADRAS CURRY

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.

CURRIED LENTIL STEW WITH GINGER YOGURT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
• Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

CURRIED LENTIL STEW WITH GREEK YOGURT

Steps:

• Put a large pot over medium heat and add 2 tablespoons of the oil. When the oil is shimmering, add the carrot and celery. Cook and stir until the vegetables soften a bit, 3 to 4 minutes. Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes. Add 1 quart water, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.
• Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add the onion. Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes. Season with salt and pepper. Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes. Add the vinegar and kale. Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.
• Mix the kale mixture into the lentils. Simmer over low heat until the stew is thick, 5 to 8 minutes. Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.

CURRIED TOMATO AND RED LENTIL STEW

Steps:

• Separate cilantro leaves and stems. Chop leaves and set both aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
• Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
• Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
• Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
• Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

CURRIED LENTIL RAISIN STEW

Steps:

• Saute onion in olive oil.
• One a time, as they are ready, add the other veggies, stirring with each addition.
• Stir in seasonings.
• Stir in lentils, raisins, and tomato paste.
• Add water to cover, bring to a boil and simmer to blend flavors.
• Cook rice according to your usual method. When the rice is done, the stew will be done.
• Each person can top their rice with stew and a spoonful of yogurt if desired.