Curried Lentils With Cashews And Yogurt Recipes

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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

CURRIED LENTILS WITH YOGURT



Curried Lentils with Yogurt image

In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.

Provided by Sharon123

Categories     Lentil

Time 41m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups water
1 cup lentils
1 small onion, quartered
3/4 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 cup plain low-fat yogurt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 medium carrot, grated
2 tablespoons chopped fresh parsley leaves
1 Red Delicious apple

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



Curried Lentil Stew with Greek Yogurt image

This hearty vegetarian stew has special memories for me. I used to make it almost every day when I was broke, back when I was trying to open my first restaurant. And yet I never get tired of it. This dish has layers of flavors, comes together pretty rapidly, and leaves you fully satisfied.

Yield serves 4

Number Of Ingredients 16

4 tablespoons canola oil
1 carrot, diced
2 celery stalks, diced
2 cups lentils
1 bay leaf
1 tablespoon curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 large white onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
1 head kale (about 3/4 pound), cut into 1-inch pieces
1/4 cup Greek-style yogurt
1/4 cup roasted and salted cashews, coarsely chopped
Fresh cilantro leaves

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 LENTILS AND VEGETABLES



Curried Lentils And Vegetables image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
8 ounces onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
1 cup chicken or vegetable broth or stock
3 ounces tomato paste
1/2 cup roasted cashews
1/2 cup low-fat or no-fat yogurt

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.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 31 grams, Carbohydrate 107 grams, Fat 43 grams, Fiber 18 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 451 milligrams, Sugar 17 grams, TransFat 0 grams

FRENCH LENTILS WITH CASHEWS



French Lentils With Cashews image

Provided by Mark Bittman

Categories     easy, one pot, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter or peanut oil
1 large yellow onion, chopped
1 tablespoon curry powder or garam masala
1/4 cup tomato paste
1 cup chopped cashews
1 cup dried French green (Le Puy) lentils, washed and picked over
Salt
freshly ground black pepper
1/2 cup yogurt for garnish
1/4 cup chopped parsley for garnish

Steps:

  • Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
  • Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
  • Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 226 milligrams, Sugar 4 grams

CURRIED LENTIL AND CASHEW SALAD



Curried Lentil and Cashew Salad image

This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.

Provided by Karyl Lee

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb cooked lentils (dark green preferred)
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/3 cup currants
1/3 cup diced red onion
1/2 cup chopped roasted and salted cashews
1/4 cup olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1/3 cup lemon juice
2 tablespoons prepared mustard
1 tablespoon curry powder
salt and pepper

Steps:

  • Mix the dressing ingredients together and soak the currants in the dressing.
  • Put the lentils into a 3 quart pot, cover with water and bring to a boil.
  • Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
  • Drain the lentils.
  • Place the drained lentils into large bowl.
  • Add the vegetables and stir well.
  • Add the dressing and currants to the other mixture and stir well.
  • Add the cashews.
  • Let stand briefly and eat warm, or chill to eat the next day.

CURRIED LENTIL STEW WITH GINGER YOGURT



Curried Lentil Stew with Ginger Yogurt image

Categories     Dairy     Ginger     Sauté     Stew     Yogurt     Curry     Lentil     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
4 cups (or more) vegetable broth
2 cups lentils, rinsed
3 cups diced tomatoes
1 1/2 cups plain whole-milk yogurt
1 1/2 tablespoons minced fresh ginger

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 CASHEWS AND YOGURT



Curried Lentils With Cashews and Yogurt image

Make and share this Curried Lentils With Cashews and Yogurt recipe from Food.com.

Provided by healthy cook girl

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup red lentil, washed and soaked
4 cups water
1 large tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 1/2-2 tablespoons yellow curry powder
1 teaspoon salt
1 1/2 cups cooked brown rice, spinach, etc (such as kale, spinach, etc) or 1 1/2 cups wilted greens (such as kale, spinach, etc)
1 1/2 cups fat free Greek yogurt, for garnish
6 -8 tablespoons cashews, chopped, for garnish
3 sprigs fresh cilantro, for garnish

Steps:

  • Simmer lentils in 3 cups water, partially covered, for 20 minutes.
  • Add tomatos, onion, garlic, curry and remaining cup of water and simmer, covered, for 1/2 hour more.
  • Add salt and cook 3 minutes more.
  • Serve over 1/2 cup rice or wilter greens.
  • Garnish with yogurt, cashews, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 268.1, Fat 5.5, SaturatedFat 1.1, Cholesterol 1.2, Sodium 500.8, Carbohydrate 42.1, Fiber 5.8, Sugar 6.8, Protein 14.7

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