Spinach Tomato Curry Lentil Stew Recipes

TOMATO-CURRY LENTIL STEW

Steps:

• Combine lentils and water, bring to a boil.
• Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

CURRIED RED LENTIL AND SPINACH STEW

Steps:

• Heat the oil in a large, deep-sided pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, ginger, garam masala, and turmeric; cook for 1 minute, or until fragrant. Add the crushed tomatoes, water, and lentils.
• Cover the pan, leaving the lid slightly ajar, and simmer for 20 to 25 minutes, until the lentils are tender. Stir in the spinach and vinegar and cook until the spinach is wilted. Slowly stir in the coconut milk. Season to taste with salt.
• Top with fresh cilantro.

CURRIED LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

CURRIED TOMATO AND RED LENTIL STEW

Steps:

• Separate cilantro leaves and stems. Chop leaves and set both aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
• Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
• Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
• Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
• Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

LENTIL & SPINACH CURRY

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

LENTIL-SPINACH STEW

Steps:

• Rinse lentils; set aside.
• In a large saucepan or Dutch oven cook onion and garlic in hot oil till tender but not brown.
• Stir in lentils, water, tomatoes, bouillon granules, Worcestershire sauce, salt, thyme, fennel seed, pepper, and bay leaf.
• Bring to a boil; reduce heat, cover and simmer for 20 minutes.
• Add carrots and frozen spinach.
• Bring to a boil, breaking up spinach with a fork; reduce heat.
• Cover and simmer about 15 minutes more or till lentils are tender.
• Stir in vinegar, and discard bay leaf.
• To serve, ladle stew into individual bowls.

CURRIED LENTIL AND SPINACH SOUP

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.