SIMPLE RED LENTIL CURRY
This is a delicious vegan dish that you can make in one pan or pot. If you want to add something more to the curry, consider adding pan-fried tofu, fried paneer, or pan-fried shrimp (if you're not vegan or vegetarian). You can also add several handfuls of greens when the lentils are nearly done simmering.You can also freeze leftovers. Wait until the lentil curry cools completely before transferring to a container.
Provided by Lisa Lin
Categories dinner
Time 40m
Number Of Ingredients 15
Steps:
- Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.
- In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don't burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant.
- Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil.
- Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don't stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.
- Stir in the coconut milk and turn off the heat.
- Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 46.3 g, Protein 14.4 g, Fat 14.4 g, SaturatedFat 11.2 g, Sodium 1132 mg, Fiber 8.6 g, Sugar 7.2 g
RED LENTIL CURRY
Get the recipe for Red Lentil Curry.
Provided by Dawn Perry
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
- Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.
Nutrition Facts : Calories 374 kcal, Carbohydrate 50 g, Cholesterol 5 mg, Protein 19 g, SaturatedFat 1 g, Sodium 549 mg, Sugar 7 g, Fat 11 g, UnsaturatedFat 0 g
SPICY RED LENTIL CURRY
Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
- Add curry paste and sauté for 2 minutes, stirring frequently.
- Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
- An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
- Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
- To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
- Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 48 g, Protein 17.5 g, Fat 16.4 g, SaturatedFat 10.9 g, Sodium 1340 mg, Fiber 15.9 g, Sugar 13.2 g
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
RED LENTIL CURRY
This vegan red lentil curry recipe is super flavourful and easy to make with a short list of ingredients. It's perfect for a weeknight dinner because it's ready in just 30 minutes!
Provided by Melissa
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place the lentils in a strainer and rinse under cool water. Set aside.
- Heat the oil in a medium pot over medium heat. Fry the onion until soft and transparent then add the ginger and garlic and fry for another 30 seconds to a minute until soft and fragrant.
- Add the tomato paste and stir well. Fry, stirring frequently, until the tomato paste darkens slightly in color - about 2 minutes. Add in the curry powder, cayenne pepper and garam masala and cook, stirring, for another minute or until the spices are fragrant.
- Add in the lentils, vegetable broth and salt. Bring to a boil then reduce the heat to a gentle simmer and partially cover the pot with the lid.
- Simmer gently until the lentils are tender and most of the broth is absorbed - about 15 to 20 minutes.
- Serve with rice and garnish with fresh cilantro and a slice of lime, if desired.
Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1294 mg, Fiber 15 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
VEGETARIAN RED LENTIL COCONUT CURRY
This is a dreamy, creamy, delicious vegetarian red lentil coconut curry which is great served over rice.
Provided by kitschykitch
Categories Main Dish Recipes Curries Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse lentils with cold water until water runs clear. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
- Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 40.8 g, Fat 18.5 g, Fiber 17.6 g, Protein 15 g, SaturatedFat 10.4 g, Sodium 319.5 mg, Sugar 5.1 g
RED LENTIL CURRY
A simple vegetarian curry. Split peas can be used instead of lentils. And the curry seasoning should be adjusted to taste.
Provided by Sandra Hyde
Categories Curries
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils several times.
- Heat oil in a pot and add chopped onion.
- When onion is light brown in colour, add the lentils and about half of the water.
- Stir.
- Now add curry powder, chilli powder, mustard and salt.
- Simmer until lentils are cooked, adding more water of needed.
- Add milk about 5 minutes before removeing pot from the stove.
- Split peas can be used instead of lentils.
Nutrition Facts : Calories 226.7, Fat 5.8, SaturatedFat 1.4, Cholesterol 4.3, Sodium 72.8, Carbohydrate 32.2, Fiber 6, Sugar 0.7, Protein 13.3
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