Ground Beef Lentil Curry Recipes

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GROUND BEEF LENTIL CURRY



Ground Beef Lentil Curry image

"Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening."

Provided by Tisha Goldsmith

Yield 8

Number Of Ingredients 8

1 1/2 pounds ground beef
1 onion, chopped
1 tablespoon curry powder
3/4 teaspoon ground cinnamon
4 cups reduced-sodium beef broth
1 cup uncooked white rice
1 cup red lentils
salt and ground black pepper to taste

Steps:

  • Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
  • Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

GROUND BEEF LENTIL CURRY



Ground Beef Lentil Curry image

Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening.

Provided by Tisha Goldsmith

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 8

Number Of Ingredients 8

1 ½ pounds ground beef
1 onion, chopped
1 tablespoon curry powder
¾ teaspoon ground cinnamon
4 cups reduced-sodium beef broth
1 cup uncooked white rice
1 cup red lentils
salt and ground black pepper to taste

Steps:

  • Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
  • Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 35.7 g, Cholesterol 53.3 mg, Fat 10.8 g, Fiber 8.3 g, Protein 23.9 g, SaturatedFat 4.1 g, Sodium 146.1 mg, Sugar 1.2 g

LENTILS WITH GROUND BEEF AND RICE



Lentils with Ground Beef and Rice image

This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.

Provided by katie_luvs2bake!

Categories     Main Dish Recipes

Time 4h55m

Yield 5

Number Of Ingredients 12

1 cup dry lentils
5 cups water
1 cube beef bouillon
½ cup uncooked white rice
3 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons chopped red bell pepper
2 cloves garlic, minced
2 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 pound lean ground beef
1 ½ teaspoons ground paprika

Steps:

  • Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
  • Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
  • Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 21.5 g, Fiber 12.8 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 267.6 mg, Sugar 2.1 g

BEEF AND LENTIL CHILI



Beef and Lentil Chili image

Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 2-1/2 quarts.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
1 ounce semisweet chocolate
1/4 teaspoon salt
1 cup dried lentils, rinsed
2 cups water

Steps:

  • In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.

Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.

PAKISTANI LENTIL CURRY



Pakistani Lentil Curry image

This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.

Provided by JERRYJAVED

Categories     World Cuisine Recipes     Asian     Pakistani

Time 1h55m

Yield 2

Number Of Ingredients 13

¾ cup dry brown lentils
¼ cup dry red lentils
4 cups water
5 whole garlic cloves
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric
2 tablespoons clarified butter
¼ onion, sliced
1 teaspoon ground cumin
⅛ cup milk
1 tablespoon minced fresh cilantro

Steps:

  • Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
  • Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
  • While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
  • Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 62.4 g, Cholesterol 34 mg, Fat 14.8 g, Fiber 26.3 g, Protein 26.3 g, SaturatedFat 8.3 g, Sodium 889.9 mg, Sugar 3.4 g

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