Curried Lentils Recipes Recipe For Deviled

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LENTIL CURRY



Lentil Curry image

Lentil Curry is packed with seasoned veggies and tender lentils simmered in tomatoes and creamy coconut milk.

Provided by Chelsea Lords

Categories     Dinner     Main Course

Time 1h5m

Number Of Ingredients 19

3 tablespoons unsalted butter or melted coconut oil
1 and 1/2 cups finely diced yellow onion ((~1 small onion; 1/2 large onion))
1 cup finely diced carrot ((~1 large carrot))
1 tablespoon finely minced garlic ((~3 cloves))
1 and 1/2 tablespoon finely minced ginger ((~1-inch piece))
2 tablespoons red curry paste ((I use Thai Kitchen which is vegetarian & mild spice))
1 tablespoon yellow curry powder ((See Note 1))
1 and 1/2 teaspoon EACH: garam masala, paprika, ground coriander
1 teaspoon ground cumin
3/4 teaspoon turmeric
Salt and pepper
1 can (14.5 ounces) fire-roasted crushed tomatoes
1 teaspoon white sugar
1 cup green or brown uncooked lentils ((See Note 2))
1 can (14.5 ounces) coconut milk ((lite or regular))
3 cups stock or broth ((Use vegetarian broth or stock to keep this vegetarian/vegan))
1/3 cup finely diced cilantro
Optional: zest and juice of a lemon
Optional: cooked basmati rice ((See Note 3))

Steps:

  • PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
  • SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
  • SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
  • LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
  • FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

Nutrition Facts : Calories 411 kcal, ServingSize 4 servings, Carbohydrate 43.8 g, Protein 16.3 g, Fat 21.4 g, Cholesterol 22.9 mg, Sodium 543.1 mg, Fiber 7.8 g, Sugar 6.8 g

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

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

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.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

CAROL'S DAL CURRY (CURRIED LENTILS)



Carol's Dal Curry (curried lentils) image

This is a dish I cooked up one night when I was craving lentils. It's quite good when eaten in conjunction with another recipe I've posted here, Rice with a Chilean flair. Indian and South American food combined!

Provided by Carol Bullock

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups lentils, stones picked out and boiled till soft
1 large yellow onion, chopped
1 bunch cilantro, washed well and chopped
1 large tomatoes
1 can coconut milk
1 can tomato sauce (medium size)
curry powder
turmeric
ginger (fresh or ground)
ground cloves
cumin
cayenne
salt

Steps:

  • Cover bottom of saucepan with vegetable oil.
  • Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden.
  • Add tomato and let get a little soft.
  • Add rest of ingredients, including spices (add spices according to your taste!) and let simmer for about 30 minutes.

CURRIED RED LENTILS



Curried Red Lentils image

For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.

Provided by caetb

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup red lentil
1 cup onion, diced
1 1/2 teaspoons vegetable oil
1 tablespoon curry paste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1 (8 ounce) can tomato puree

Steps:

  • Rinse the lentils in cold water until the water runs clear.
  • Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
  • Add water if necessary.
  • While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
  • Combine the curry paste, spices, garlic and ginger in a bowl.
  • Mix well.
  • When the onions are cooked, add the curry mixture to the pan.
  • Cook over a high heat, stirring constantly for 1-2 minutes.
  • Stir in the tomat puree and reduce the heat to a simmer.
  • Cook the curry base until the lentils are ready.
  • When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
  • Combine thoroughly and serve immediately.

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