CURRIED RED LENTIL AND SPINACH STEW
Provided by Lauren
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large, deep-sided pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, ginger, garam masala, and turmeric; cook for 1 minute, or until fragrant. Add the crushed tomatoes, water, and lentils.
- Cover the pan, leaving the lid slightly ajar, and simmer for 20 to 25 minutes, until the lentils are tender. Stir in the spinach and vinegar and cook until the spinach is wilted. Slowly stir in the coconut milk. Season to taste with salt.
- Top with fresh cilantro.
Nutrition Facts : Calories 293 kcal, Protein 12 g, Fat 14 g, SaturatedFat 8 g, Sodium 281 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
CURRIED RED LENTIL AND SPINACH STEW
An easy, fast, summery version of South Asian lentil stew with spinach for when you don't feel like tending a pot for a couple of hours.
Provided by Leanne Brown
Categories Main course
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a pot on medium high heat. Add the onion and cook, stirring occasionally until translucent. Sprinkle the onion with 1/2 tsp salt. This will help it cook evenly and release its juices. Add the garlic and cook for another five minutes, until everything is soft and a light brown. Add a little water to the pot if the onions are sticking to the bottom too much.
- Add the ginger and curry powder and stir. (Tip: Keep your ginger in the freezer, it makes it really easy to grate and add to dishes like this.) Add some more salt to taste. Add the the pureed tomato and cook for about five minutes until the tomato is cooked and begins to separate from the butter (you can see this around the edges of the pan usually).
- Add the lentils and water and bring the stew to a boil. Turn the heat down to low and let it simmer with a lid slightly askew for 20 to 30 minutes until the lentils are cooked through. Add the spinach and stir until it is wilted and incorporated. Cook for about 5 more minutes if using frozen. If using fresh once the spinach is wilted it's ready.
- Taste the stew and add salt and fresh cilantro or any other seasonings according to your taste.
CURRIED RED LENTIL SWEET POTATO STEW
Provided by Jeanine Donofrio
Yield 4
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook until soft, about 5 minutes. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry, cardamom, and another pinch of salt and pepper. Stir again and cook until the spices are fragrant, about 1 minute. Add the lentils and broth. Reduce heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 minutes.
- Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few minutes. Add the lime juice, lemon juice, and red pepper flakes, if using. Taste and adjust seasonings, adding more spice, lime, and salt and pepper to balance the flavors to your liking.
- Garnish with fresh cilantro, if using, and serve with lime wedges. If desired, combine all yogurt sauce ingredients and serve on the side.
CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS
Categories Soup/Stew Bean Onion Stew Vegetarian Quick & Easy High Fiber Curry Lentil Winter Chard Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
- Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.
CURRIED RED-LENTIL STEW WITH VEGETABLES
Categories Blender Garlic Ginger Leafy Green Herb Onion Vegetable Vegetarian Vegan Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
- Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
- Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
- Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.
RED CURRY RICE AND LENTIL STEW
This hearty, flavourful stew is ready in less than 30 minutes and features cauliflower and carrot married with red curry, rice and lentils.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a large sauce pan, cook the garlic, onion and ginger in 1-2 tbsp of vegetable broth over medium heat for 5 minutes, stirring, until softened and fragrant.
- Add the carrots, cauliflower and red curry paste. Stir and cook for a 3-4 more minutes.
- Add the rest of the ingredients, mix well, cover and lightly simmer for 20 minutes.
- Remove the lid and let simmer for another 5-10 minutes until everything is cooked and most of the liquid is absorbed. Option to stir in 1/2 cup of coconut milk for extra creaminess.
- Season with salt and pepper and serve right away.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 504 calories, Sugar 10 g, Fat 10 g, Carbohydrate 80 g, Fiber 16 g, Protein 28 g
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
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.
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5/5 (1)Total Time 35 minsServings 4Calories 177 per serving
- Heat the oil in a large sauce pan over medium heat, until shimmering. Saute the onions in the oil until translucent, about 5 minutes.
- Scootch the onions to one side, and add a quick pour of extra virgin olive oil to the cleared spot. Spoon the tomato paste, curry powder, and paprika over the oil, and stir until very fragrant (just 30 seconds or so).
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- Heat oil in a large soup pot over medium heat. Add onion; cook until softened, stirring frequently, 5-10 minutes. Add garlic, ginger, salt, coriander, cumin, curry and mustard seeds; stir and cook,1 minute.
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