CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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.
CURRIED LENTIL RAISIN STEW
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
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love