Best Curried Lentil Stew With Ginger Yogurt Recipes

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CURRIED LENTIL-VEGETABLE SOUP



Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

CURRIED LENTILS WITH YOGURT



Curried Lentils with Yogurt image

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

4 cups water
1 cup lentils
1 small onion, quartered
3/4 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 cup plain low-fat yogurt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 medium carrot, grated
2 tablespoons chopped fresh parsley leaves
1 Red Delicious apple

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.

CURRIED LENTIL RAISIN STEW



Curried Lentil Raisin Stew image

Make and share this Curried Lentil Raisin Stew recipe from Food.com.

Provided by Kate S.

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 onion, minced
1 garlic clove, minced
1/2-1 green chili pepper, seeded and diced small
1 carrot, coarsely grated
2 cups cooked lentils
1/2 cup raisins
1 -2 tablespoon tomato paste
1 teaspoon ground ginger
1 teaspoon cumin
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (optional)
water, to cover
2 cups rice
1/2 cup yogurt, garnish (optional)

Steps:

  • Saute onion in olive oil.
  • One a time, as they are ready, add the other veggies, stirring with each addition.
  • Stir in seasonings.
  • Stir in lentils, raisins, and tomato paste.
  • Add water to cover, bring to a boil and simmer to blend flavors.
  • Cook rice according to your usual method. When the rice is done, the stew will be done.
  • Each person can top their rice with stew and a spoonful of yogurt if desired.

Nutrition Facts : Calories 606.5, Fat 8.1, SaturatedFat 1.2, Sodium 631.3, Carbohydrate 117.6, Fiber 11.6, Sugar 14.7, Protein 16.8

RED LENTIL STEW WITH YOGURT SAUCE



Red Lentil Stew With Yogurt Sauce image

This is from Cooking Light magazine. This recipe uses an immersion blender but a regular blender could also be used.

Provided by Engrossed

Categories     Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup plain nonfat yogurt
1/4 cup fresh cilantro leaves
2 teaspoons canola oil
1 -2 large onion, coarsely chopped (3 cups)
1 -2 red bell pepper, coarsely chopped (2 cups)
6 garlic cloves, coarsely chopped
1 tablespoon curry powder
5 1/4 cups organic vegetable broth
1 (14 1/2 ounce) can whole tomatoes, undrained
1 lb dried small red lentil
1 tablespoon fresh ginger, peeled and finely grated
1/8 teaspoon ground cayenne pepper
salt, to taste

Steps:

  • Yogurt Sauce:.
  • Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt.
  • Cover and chill.
  • Lentil Stew:.
  • Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
  • Add curry; cook 1 minute, stirring constantly.
  • Add broth and tomatoes to pan; bring to a boil.
  • Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
  • Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
  • Serve lentil mixture with yogurt sauce.

Nutrition Facts : Calories 251.3, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.6, Sodium 32.3, Carbohydrate 42.3, Fiber 7.7, Sugar 5.3, Protein 17

CURRIED LENTIL STEW WITH GINGER YOGURT



Curried Lentil Stew with Ginger Yogurt image

Categories     Dairy     Ginger     Sauté     Stew     Yogurt     Curry     Lentil     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
4 cups (or more) vegetable broth
2 cups lentils, rinsed
3 cups diced tomatoes
1 1/2 cups plain whole-milk yogurt
1 1/2 tablespoons minced fresh ginger

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.

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