Vegan Curried Lentils Recipe Recipe For Zucchini

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VEGAN CURRIED LENTILS



Vegan Curried Lentils image

Vegan Curried Lentils are flavorful, rich in nutrients, and totally satisfying! With crunchy carrots, sweet onions, and bell peppers this lentil dish delivers on texture and taste!

Provided by Alison Corey

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 cup red or yellow lentils (rinsed and drained)
4 cups low sodium vegetable broth
1 cup carrots (chopped)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 cup red pepper (diced)
3/4 cup sweet onion (diced)
15 oz can of diced tomatoes
2 tbsp curry powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
cilantro for garnish

Steps:

  • Sauté onions in 1/4 cup of vegetable broth for 5 minutes. Add minced garlic and ginger. Sauté for an additional 2 minutes.
  • Add chopped carrots and bell peppers. Add remaining vegetable broth, and diced tomatoes, and bring to a boil.
  • Add rinsed and drained lentils. Stir to combine. Simmer with lid on for 15-20 minutes or until lentils are soft.
  • Reduce heat.Add spices: curry powder, cumin, and salt and pepper to taste. Cook an additional 3 minutes until heated through. Serve with brown rice, or quinoa and top with fresh chopped cilantro.

Nutrition Facts : Calories 162 kcal, Carbohydrate 30 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

VEGAN GREEN LENTIL CURRY



Vegan Green Lentil Curry image

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Provided by missjazzcullen

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

1 tablespoon cooking oil
1 onion, finely chopped
1 green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

Steps:

  • Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g

LENTILS WITH ZUCCHINI AND RICE



Lentils with Zucchini and Rice image

Husband-approved vegetarian fare with zucchini and lentils!

Provided by Bex

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 14

4 cups water
1 cup dry lentils
½ cup uncooked brown rice
1 tablespoon vegetable bouillon
1 bay leaf
2 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 small zucchini, quartered and cut into 1/4-inch slices
1 (14.5 ounce) can diced tomatoes
1 cup spaghetti sauce
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano, crushed
1 teaspoon salt

Steps:

  • Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
  • Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
  • Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.9 g, Cholesterol 0.8 mg, Fat 6.7 g, Fiber 13.7 g, Protein 11.9 g, SaturatedFat 1.1 g, Sodium 680 mg, Sugar 7.8 g

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