Green Lentil Curry Recipes

VEGAN GREEN LENTIL CURRY

Vegan Green Lentil Curry image

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Provided by missjazzcullen

Categories World Cuisine Recipes Asian

Time 35m

Yield 3

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

Steps:

Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g

GREEN LENTIL CURRY

Green Lentil Curry image

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

Provided by adopt a greyhound

Categories Curries

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon finely grated ginger
1 garlic clove, mashed to a paste
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
1/4 teaspoon cumin seed
1 small shallot, minced
1 tablespoon tomato paste mixed with 1 tablespoon water
1 1/4 cups dry green lentils
1/4 teaspoon ground turmeric
4 ounces green beans, cut into 3/4-inch lengths
4 ounces kale, stemmed and leaves finely chopped
1 medium carrot, thinly sliced
1 cup finely chopped cilantro
1/2 teaspoon cayenne pepper
salt

Steps:

n a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

Nutrition Facts : Calories 345.6, Fat 11.8, SaturatedFat 1, Sodium 32.1, Carbohydrate 44.5, Fiber 20.8, Sugar 3, Protein 17.6

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