INDIAN SHRIMP AND LENTILS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
- Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
- Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
- Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
LENTILS WITH EGGPLANT AND GARAM MASALA
From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat.
- Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
- Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
- Add water, lentils, salt, and bay leaves; bring to a boil.
- Cover, lower heat, and simmer 15 minutes.
- Stir in zucchini; bring to a boil.
- Lower heat, and simmer 10 minutes or until zucchini is tender.
- Discard bay leaves.
- Serve over rice.
Nutrition Facts : Calories 324.8, Fat 2.5, SaturatedFat 0.4, Sodium 596, Carbohydrate 62.8, Fiber 14.1, Sugar 5.2, Protein 13.3
RED LENTIL SOUP WITH GARAM MASALA
Steps:
- In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
- In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
- Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.
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