Curried Lentils And Spinach Recipes

CURRIED SPINACH AND LENTIL BAKE

Steps:

• Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

LENTIL & SPINACH CURRY

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

LENTILS AND SPINACH

Steps:

• Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
• Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

CURRIED SPINACH AND LENTIL BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
• Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
• Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

COCONUT CURRY GREENS WITH LENTILS

Steps:

• In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
• Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
• Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
• Ladle soup into bowls. Top each serving with spoonful of yogurt.

CURRIED LENTIL AND SPINACH EN CROUTE

Steps:

• Heat oven to 220C.
• Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
• Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
• Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
• Chop spinach roughly and mix with feta.
• Roll pastry into a 12 inch square and keep any trimmings.
• Cut in half and place half the pastry on a greased baking tray.
• Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
• Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
• Run a lattice cutter over the remaining half of the pastry leaving and inch border.
• Lift the lattice onto the filling and gently strech until the two pastry borders.
• Use the trimmings to make star shapes to decorate.
• Bake on the top shelf for 20 mins until golden.
• rest for 10 mins before serving.
• Once cold this can be wrapped in foil and frozen for upto 1 month.