RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
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.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
SPICED BROWN LENTILS WITH YOGURT
In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
Provided by Martha Rose Shulman
Categories dinner, easy, one pot, main course, side dish
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.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
CURRIED LENTILS WITH YOGURT
In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.
Provided by Sharon123
Categories Lentil
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.
LENTIL SALAD WITH CURRY SPICES AND YOGURT
This is a delicious, simple, and inexpensive recipe. You can make it even easier by using the vegetables raw, rather than blanching them. I'd bet that regular lentils would work well in this, too.
Provided by Aunt Cookie
Categories Lentil
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and place them in a medium saucepan; cover with water and add the bay leaf. Bring to a boil, reduce heat, and simmer (the original recipe said to boil for 15-20 minutes -- I find it takes longer to cook the lentils).
- Meanwhile, bring a small pot of water to a boil and drop the onion in for 15 seconds. Scoop out with a strainer and splash with vinegar.
- Drop in the carrot for 1 minute to blanch.
- In a small bowl, combine yogurt, lemon juice, 1 tb vinegar, and spices.
- Drain the lentils when tender; remove the bay leaf and toss all ingredients together. Toss in cilantro before serving.
LENTIL SALAD WITH TAHINI DRESSING
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
- Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium
CURRIED LENTIL STEW WITH GINGER YOGURT
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.
CURRIED LENTIL STEW WITH GREEK YOGURT
This hearty vegetarian stew has special memories for me. I used to make it almost every day when I was broke, back when I was trying to open my first restaurant. And yet I never get tired of it. This dish has layers of flavors, comes together pretty rapidly, and leaves you fully satisfied.
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.
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