VEGAN CURRIED LENTILS
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
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
EASY CURRIED LENTILS
These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!
Provided by Liz Thomson
Categories Soup
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium heat
- Add the diced onion and cook for 2 minutes.
- Stir in the minced garlic and curry powder and cook for 30 more seconds.
- Add the tomatoes and bay leaf and cook for another minute.
- Add the lentils and salt and cook for 8 more minutes.
- Turn the heat to high and add all the vegetable broth and water.
- Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
- Remove the bay leaf.
- Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
- Serve immediately or store in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 270 calories, Sugar 6.5 g, Sodium 834.6 mg, Fat 7.7 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 40.4 g, Fiber 6.4 g, Protein 12.7 g, Cholesterol 0 mg
LENTIL CURRY CASSEROLE
Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too.
Provided by Vegan Richa
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Add oil to a casserole dish. Add in garlic, onion, green chili, spices and ¼ tsp salt - mix well. Preheat the oven to 400℉ (205C)
- Once heated, place the casserole dish in the oven for 5-8 minutes or until onions start to turn golden
- Remove dish from the oven and add in the lentils, tomatoes, coconut milk, remaining salt and 2 cups of broth, mix well. (reserve 2 tbsp coconut milk for garnish if you wish)
- Place the dish back in the oven and cook for 1 hour or 1 hour and 10 mins or until lentils are cooked to preference (taste using a spoonful to see if they're done)
- Once done, remove the dish from the oven, and while the mixture is still hot, first mix almond butter with warmed 1/2 cup of broth, add this mixture in, and stir until combined
- Adjust flavor and spice as needed. Add in some lemon juice and cilantro for garnish, as desired
- Serve with some fresh rice, flatbread, naan bread, or pita bread
Nutrition Facts : Calories 274 kcal, Carbohydrate 20 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Sodium 333 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
VEGAN LENTIL CURRY
This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.
Provided by Alison Andrews
Categories Main Course
Time 55m
Number Of Ingredients 18
Steps:
- Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add in the dried lentils and toss them with the onions and spices.
- Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
- When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
- Serve with rice, fresh basil and some slices of fresh lime.
Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g
VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS
A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.
Provided by Maggie Pannell
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
- Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
- Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
EAST COAST SHRIMP AND LENTIL BOWLS
If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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