Curry Lentil Crackers Recipes

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LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!



Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories     Mains

Number Of Ingredients 16

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

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

LENTIL CURRY



Lentil Curry image

My mother passed this recipe on to me. Really healthy and very satisfying. Also freezes really well.

Provided by Andrea-Oz

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper

Steps:

  • Rinse lentils in strainer and sort through, removing debris.
  • Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
  • Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
  • Add curry powder and mix to bring out its flavour.
  • Add rinsed and drained lentils, broth and tomatoes.
  • Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
  • Add cilantro and season with salt and pepper to taste.
  • Serve over rice / toast / etc.
  • Notes:.
  • I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
  • I play fast and loose with the quantities - very forgiving recipe.
  • Servings are a guess, I tend to make lots and use up all the vegies I can find.

Nutrition Facts : Calories 118.8, Fat 0.7, SaturatedFat 0.1, Sodium 52, Carbohydrate 23.6, Fiber 8.1, Sugar 7.8, Protein 6.9

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

CURRY LENTIL AND BROWN RICE CASSEROLE



Curry Lentil and Brown Rice Casserole image

Try this low-fat curry-lentil casserole. Coax out the dish's Indian roots-serve with sliced cucumbers in mint vinaigrette or Yoplait yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

1 medium dark-orange sweet potato, peeled, cut into 1/2- to 3/4-inch pieces (2 cups)
3/4 cup dried lentils (6 oz), sorted, rinsed
1/2 cup uncooked natural whole-grain brown rice
1/2 cup chopped red bell pepper
1/2 cup raisins
2 1/2 cups water
2 tablespoons soy sauce
2 teaspoons curry powder
2 tablespoons slivered almonds, if desired

Steps:

  • Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
  • Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

Nutrition Facts : Calories 270, Carbohydrate 63 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 19 g, TransFat 0 g

CURRY LENTIL CRACKERS



Curry Lentil Crackers image

Make and share this Curry Lentil Crackers recipe from Food.com.

Provided by Ambervim

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup chickpea flour
1/4 cup cooked lentils
1/4 cup sunflower seeds, ground (Other if sunflower not available)
2 tablespoons balsamic vinegar
1 tablespoon coconut oil
1 tablespoon curry powder
1 teaspoon cumin
sea salt

Steps:

  • Preheat oven to 300 F.
  • In a food processor, process all ingredients.
  • Lightly oil a baking sheet.
  • Spread mixture, as thin as possible on baking sheet.
  • Score mixture with knife to mark desired cracker size before baking.
  • Bake for 30 minutes or longer in making thicker crackers). Remove from oven and let cool.

Nutrition Facts : Calories 87.4, Fat 5.8, SaturatedFat 2.3, Sodium 5.5, Carbohydrate 6.7, Fiber 1.9, Sugar 1.6, Protein 3

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