Curried Lentils And Vegetables Recipes

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CURRIED LENTILS

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5



Curried Lentils image

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.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

CURRIED LENTILS AND VEGETABLES

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16



Curried Lentils And Vegetables image

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.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 31 grams, Carbohydrate 107 grams, Fat 43 grams, Fiber 18 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 451 milligrams, Sugar 17 grams, TransFat 0 grams

8 ounces (1 heaping cup) red lentils (available in health-food stores and Indian food stores)
8 ounces onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 small-to-medium head of caulfilower, broken into floret (about 4 1/2 cups)
1 cup chicken or vegetable broth or stock
3 ounces tomato paste
1/2 cup roasted cashews
1/2 cup low-fat or no-fat yogurt

CURRIED LENTILS AND VEGETABLES

I found this on bhg.com, did some modifications to it. It is one of our favorites as a healthy side dish or a fast lunch.

Provided by Engineer in the Kit

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Curried Lentils and Vegetables image

Steps:

  • Soak the lentils in cold water overnight.
  • Combine all ingredients in a pot.
  • Bring to a boil, cover and simmer for 30 minutes, or until lentils are tender.

Nutrition Facts : Calories 386.4, Fat 1.4, SaturatedFat 0.2, Sodium 639.9, Carbohydrate 68.3, Fiber 32.1, Sugar 6.5, Protein 26.1

2 cups dry lentils
4 cups water
1 cup carrot, diced small
1 1/2 cups onions, chopped
1 cup celery, chopped
1 garlic clove, minced
3 teaspoons curry powder (you can use less if you want)
1 teaspoon fresh ginger, minced
1 teaspoon salt

CURRIED LENTIL AND VEGETABLE SOUP

A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

Provided by Jubes

Categories     Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10



Curried Lentil and Vegetable Soup image

Steps:

  • Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
  • Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
  • Add the lentils, cover and simmer for 15 minutes.
  • Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
  • Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
  • For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8

2 tablespoons oil
3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
1 medium onion
6 cups vegetable stock or 6 cups chicken stock
1 tablespoon tomato paste
1 cup dried red lentils, thoroughly rinsed with water and drained
125 g broccoli
1 small carrot, chopped
2 sticks celery, chopped
1 zucchini, chopped

CREAMY LENTIL & VEGGIE CURRY

Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13



Creamy lentil & veggie curry image

Steps:

  • Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
  • Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

2 tbsp rapeseed oil
1 onion , chopped
1 tsp ground cumin
1 tbsp Madras curry powder
200g red lentils
2 sweet potatoes , peeled and cut into cubes
1l veg stock
400g canned peeled cherry tomatoes
200g green beans , trimmed and cut into short lengths
4 tbsp Greek yogurt plus more for the top if you like
½ small bunch coriander , chopped
¼ cucumber , finely chopped (optional)
naan bread and rice to serve

SAVORY LENTILS AND VEGETABLES

I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 48m

Yield 7 serving(s)

Number Of Ingredients 15



Savory Lentils and Vegetables image

Steps:

  • Add the first 12 ingredients to a large soup pot.
  • Bring to a boil over medium-high heat.
  • Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
  • Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
  • Cook over medium heat until thoroughly heated.
  • Season to taste with salt, pepper, or hot sauce.

2 cups dried lentils
2 (14 1/2 ounce) cans chicken broth
2 cups water
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrot
1 large green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste

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