Curried Lentils With Tilapia Recipes

CURRIED LENTILS

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.

LENTILS WITH CURRIED TARKA

Steps:

• In a medium saucepan, combine lentils and liquid and bring to a boil over medium-high heat. Turn heat down to medium-low so that mixture bubbles gently, cover partly and cook, stirring occasionally, until lentils are just tender, 20 to 30 minutes. Add liquid as necessary to keep them a little soupy.
• Put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add scallions and lemon zest and cook, stirring frequently, until soft and fragrant, 3 to 5 minutes. Stir in the curry powder and cook and stir for another minute or so. Add a large pinch of salt, some pepper and the cilantro leaves. Cook mixture (the tarka) for just another 30 seconds or so, then turn off heat.
• When lentils are cooked to desired tenderness, stir scallion mixture into the lentils. Dal should be moist but not soupy; if it is not, add more water and heat through. Taste and adjust seasoning and serve.

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 LENTILS

Steps:

• Wash and sort the lentils and cook until they are tender but firm.
• 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes.
• Heat the olive oil in a large skillet.
• When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted.
• Add the lentils and the remaining ingredients to the skillet.
• cover and simmer over very low heat for 15 minutes.
• This is good over mashed potatoes, rice or couscous.

QUICK CURRIED LENTILS IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
• Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
• Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
• Serve lentil mixture with rice; garnish with more cilantro, if desired.

CURRIED LENTIL-AND-RICE LOAVES

Steps:

• Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
• Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

CURRIED LENTILS AND VEGETABLES

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.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

CARIBBEAN CURRIED PEAS (LENTILS)

Steps:

• Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
• Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

CURRIED LENTILS (WITH TILAPIA RECIPE)

Steps:

• Place lentils in large bowl; add enough water to cover by 2 inches. Let stand overnight. Drain, rinse, and drain again. Melt 2 tbsp butter in heavy large saucepan over medium heat. Add onion, ginger, and garlic; cook until onion is translucent, about 7 minutes. Stir in garam masala and cumin; sauté 2 minutes. Add chicken broth and simmer 5 minutes. Add soaked and rinsed lentils. Bring to boil, then reduce heat to medium and simmer uncovered until lentils are tender and almost all liquid evaporates, about 28 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.) Stir 1½ tbsp butter into lentils until melted. Stir in cilantro and serve.