LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
LENTIL & SPINACH CURRY
A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.
Provided by hayleylongdin
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
- Stir in curry paste and gently fry for 1 minute
- Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
- Stir in spinach and gently heat through
- Remove from heat, stir in coriander
- Serve with warm naan bread and chutney
INDIAN LENTIL CURRY WITH SPINACH
Steps:
- Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
- Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
- Heat a skillet over medium heat.
- Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
- Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
- Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
- Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
- Stir the tempering into the lentils. Add the salt and taste.
- Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
- Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.
Nutrition Facts : ServingSize 8 servings, Calories 168 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Sodium 824 mg, Fiber 9 g, Sugar 2 g
RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.
Provided by Lidey Heuck
Categories dinner, easy, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.
CURRIED LENTIL AND SPINACH EN CROUTE
Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.
Provided by PinkCherryBlossom
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 220C.
- Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
- Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
- Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
- Chop spinach roughly and mix with feta.
- Roll pastry into a 12 inch square and keep any trimmings.
- Cut in half and place half the pastry on a greased baking tray.
- Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
- Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
- Run a lattice cutter over the remaining half of the pastry leaving and inch border.
- Lift the lattice onto the filling and gently strech until the two pastry borders.
- Use the trimmings to make star shapes to decorate.
- Bake on the top shelf for 20 mins until golden.
- rest for 10 mins before serving.
- Once cold this can be wrapped in foil and frozen for upto 1 month.
CURRIED LENTIL AND SPINACH SOUP
Make and share this Curried Lentil and Spinach Soup recipe from Food.com.
Provided by Kbakerbio
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
- Stir in all spices and add water and lentils.
- Reduce heat and cook until lentils are tender, about 25 minutes.
- Add the spinach and cilantro and cook until wilted, about 5 minutes.
- Season with salt and pepper.
- Serve topped with a spoonful of yogurt.
Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2
CURRIED LENTIL AND SPINACH SOUP
Steps:
- Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
- Ladle soup into bowls. Top each serving with spoonful of yogurt.
LENTIL AND SPINACH CURRY
Easy, cheap and nutritious - perfect for students!
Provided by Sam Barby
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat some olive oil in a large saucepan and saute onion and garlic for 3 mins.
- Stir in the spices and lentils and cook for 1 min.
- Pour in the water and tomatoes and bring to the boil. Simmer for 15-20 mins until lentils are swollen.
- Stir in the chickpeas and spinach and cook for 5 mins stirring to help the spinach wilt.
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