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 1h10m Yield Serves 4 to 6 Number Of Ingredients 13 Steps:
Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard. Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.
Time 41m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat. Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes. Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds. Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt. Drain lentil mixture in strainer; transfer to large serving bowl. Fold in yogurt mixture, carrot, and parsley. Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.
Yield serves 4 Number Of Ingredients 16 Steps:
Put a large pot over medium heat and add 2 tablespoons of the oil. When the oil is shimmering, add the carrot and celery. Cook and stir until the vegetables soften a bit, 3 to 4 minutes. Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes. Add 1 quart water, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes. Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add the onion. Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes. Season with salt and pepper. Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes. Add the vinegar and kale. Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point. Mix the kale mixture into the lentils. Simmer over low heat until the stew is thick, 5 to 8 minutes. Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper. Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.
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.
