Time 45m Number Of Ingredients 9 Steps:
Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander. Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more. Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp). Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
Number Of Ingredients 16 Steps:
Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet. Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes. Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it’s simmering gently. Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils} Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly. Coriander: Stir through half the coriander, then taste and add more salt if needed. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
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.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Wash and sort the lentils and cook until they are tender but firm. 4 cups of water High Heat 10 minutes and low/medium heat 15 minutes. Heat the olive oil in a large skillet. When it is hot, add the garlic and saute over moderately low heat for 1 minute then add the spinach and cook about 2 mins or so until all the leaves are wilted. Add the lentils and the remaining ingredients to the skillet. cover and simmer over very low heat for 15 minutes. This is good over mashed potatoes, rice or couscous.
Time 40m Yield 2 Number Of Ingredients 5 Steps:
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
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.
Time 30m Yield 2 servings Number Of Ingredients 16 Steps:
Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid. Peel and coarsely chop onion and saute with garlic in hot oil until soft. Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well. Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes. Stir in lentils, adding liquid from lentils if necessary to thin a little. Stir in cashews and serve with yogurt on the side.
Time 1h Yield 4 serving(s) Number Of Ingredients 13 Steps:
Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth (or water), if necessary, and the rice, and saute for 2 minutes. Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil. Cover, reduce the heat, and simmer for 25 minutes. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Optionally, serve topped with plain yogurt and some more raisins.
More about “curried lentils recipes”
Time 20m Number Of Ingredients 12 Steps:
In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes. Add spices; cook, stirring, until fragrant, 30 to 60 seconds. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt. Serve lentil mixture with rice; garnish with more cilantro, if desired.
