Curried Rice Lentils Recipe Slow Recipe For Hand

SPICY CURRIED LENTILS AND RICE

Steps:

• Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
• Add lentils, rice, curry powder, and water. Stir well.
• Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
• Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
• Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

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.

EASY SLOW COOKER LENTIL CURRY (GLUTEN-FREE, VEGAN)

Steps:

• Combine soaked lentils, diced onions, diced carrots, minced garlic, tomato sauce, water, curry powder, salt, and ground pepper in the slow cooker.
• Mix well to combine, ensuring that the ingredients are evenly distributed.
• Turn the slow cooker on to "high" setting, cover and cook for the next 5 hours until lentils are tender. Alternatively if you are preparing the lentils in the morning and will be out the whole day, set the slow cooker to the "low" setting and cook for at least 8 to 10 hours until lentils are tender.
• Once lentils are tender, check to see if curry is too thick for your liking. If too thick, add 1/2 cup water and mix well and let sit for another 5 minutes in the slow cooker before serving.
• Serve this delicious lentil curry with white rice and fresh chopped parsley for garnish.

CURRIED LENTIL, WILD RICE AND ORZO SALAD

Steps:

• Cook the wild rice in a large, covered pot of boiling, salted water, for 10 minutes.
• Add the lentils and boil for 20 minutes.
• Add the orzo and boil for about 5 minutes, or until just tender.
• Drain well and transfer to a large bowl.
• Add the currants and onions and set aside.
• Dressing: Whisk all ingredients together in a small bowl.
• Pour over the rice mixture and toss gently.
• Let the salad cool completely, then cover and refrigerate for at least 4 hours, or better, over night.
• Sprinkle on the almonds just before serving.