Curried Lentils With Tomatoes Recipes

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CURRIED LENTILS WITH TOMATOES



Curried Lentils with Tomatoes image

Provided by Cynthia Rusincovitch

Categories     Appetizers & Sides     Main Dishes

Time 1h10m

Number Of Ingredients 11

2 tbsps coconut oil (or olive oil)
1 1/2 cup red onion, diced
3 cups carrots, diced
4 garlic cloves, minced
4 cups roasted tomatoes (or equivalent canned tomatoes)
1 1/2 cup red lentils
3 cups vegetable or chicken stock
1 tbsp mild curry powder
2 teaspoons dried thyme
1 tbsp kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat coconut oil in a large pan or Dutch Oven over medium heat. Add the onions and carrots and cook for 8-10 minutes, until the onions are translucent and the carrots begin to soften. Stir occasionally to prevent burning. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
  • Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender.
  • Remove from the heat and allow the lentils to sit covered for 10 minutes. Serve hot and enjoy!
  • Double it and have it for lunch the next day! Leftovers are just as good as the original!

TOMATO AND LENTIL CURRY



Tomato and Lentil Curry image

This is a hearty, bold, veggie-packed curry stew with lentils. It's vegan and good for you, too! Recipe yields 4 to 6 servings.

Provided by Cookie and Kate

Categories     Stew

Time 1h

Number Of Ingredients 19

1 tablespoon olive oil
1 yellow or white onion, chopped
3 cloves garlic, pressed or minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, minced
2 tablespoons curry powder
1 teaspoon ground cumin
Pinch of sugar
2 Yukon gold potatoes, peeled and chopped
1 carrot, chopped
Salt and black pepper
1 cup black beluga lentils or regular green/brown lentils, picked over for debris and rinsed
3 cups vegetable broth
1 cup light coconut milk, plus more for garnish
1 large can (28 ounces) diced tomatoes
1 small cauliflower, cored and roughly chopped
1/4 cup chopped fresh cilantro, for garnish
Cooked brown jasmine or long-grain rice, for serving (optional)
Lime wedges, for serving

Steps:

  • Warm the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
  • Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
  • Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.

Nutrition Facts : ServingSize 1 serving, without rice, Calories 384 calories, Sugar 11.7 g, Sodium 687 mg, Fat 9.2 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 63.4 g, Fiber 14.6 g, Protein 18.2 g, Cholesterol 0 mg

TOMATO-CURRY LENTIL STEW



Tomato-Curry Lentil Stew image

I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.

Provided by Robin Oswald

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 2

Number Of Ingredients 9

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

Steps:

  • Combine lentils and water, bring to a boil.
  • Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g

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