GROUND BEEF LENTIL CURRY
"Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening."
Provided by Tisha Goldsmith
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
- Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
LENTIL CURRY
My mother passed this recipe on to me. Really healthy and very satisfying. Also freezes really well.
Provided by Andrea-Oz
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lentils in strainer and sort through, removing debris.
- Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
- Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
- Add curry powder and mix to bring out its flavour.
- Add rinsed and drained lentils, broth and tomatoes.
- Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
- Add cilantro and season with salt and pepper to taste.
- Serve over rice / toast / etc.
- Notes:.
- I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
- I play fast and loose with the quantities - very forgiving recipe.
- Servings are a guess, I tend to make lots and use up all the vegies I can find.
Nutrition Facts : Calories 118.8, Fat 0.7, SaturatedFat 0.1, Sodium 52, Carbohydrate 23.6, Fiber 8.1, Sugar 7.8, Protein 6.9
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
ROASTED PEPPER AND LENTIL SOUP
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Provided by Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
- Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
- Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
- Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
- Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
- Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g
LENTIL CURRY
Make and share this Lentil Curry recipe from Food.com.
Provided by Deantini
Categories Curries
Time 53m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse lentils and place in a heavy pot; cover with water and bring to boil. Reduce heat to low, cover and cook for 30 min until tender.
- Heat oil in a large skillet over medium heat. Stir in cumin, chili flakes and tumeric and cook for about 1 minute or until you can smell the spices.
- Add lentils to skillet and cook over medium-low heat for 15-17 minutes or until lentils are thickened.
- Season with salt and pepper and sprinkle with cilantro and mint.
Nutrition Facts : Calories 466.7, Fat 16.4, SaturatedFat 2.2, Sodium 30.8, Carbohydrate 59, Fiber 11.3, Sugar 0.1, Protein 24.6
MIXED PEPPER AND LENTIL CURRY
This simple curry can be liquidized and thinned down with extra vegetable stock to make a tasty soup.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large non-stick pan and dry fry the onions and garlic for 1-2 mins until soft.
- Add the peppers and curry powder and cook for a further minute.
- Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required.
- Serve.
SPICY SWEET POTATO AND LENTIL CURRY
Make and share this Spicy Sweet Potato and Lentil Curry recipe from Food.com.
Provided by manicbovine
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sauté the onion, garlic, and peppers over medium high heat until the onion is golden.
- Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
- Turn down the heat, add the lentils and 2 cups water.
- Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
- Add the spinach and peas, cook until hot.
- Serve with warm bread.
Nutrition Facts : Calories 247.1, Fat 2.4, SaturatedFat 0.5, Sodium 349.7, Carbohydrate 49.1, Fiber 11.7, Sugar 10.4, Protein 12
THAI CHICKPEA AND LENTIL CURRY
Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
- Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
- Stir in cilantro; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
GROUND BEEF LENTIL CURRY
Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening.
Provided by Tisha Goldsmith
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
- Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 35.7 g, Cholesterol 53.3 mg, Fat 10.8 g, Fiber 8.3 g, Protein 23.9 g, SaturatedFat 4.1 g, Sodium 146.1 mg, Sugar 1.2 g
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