Best Curried Lentils With Spinach Recipes

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INDIAN LENTIL CURRY WITH SPINACH



indian lentil curry with spinach image

Provided by romain | glebekitchen

Categories     Main

Time 1h15m

Number Of Ingredients 14

1 Tbsp coriander powder
2 tsp cumin powder
1 tsp kashmiri chili powder
1 1/2 tsp salt
1 cups red split lentils (masoor dahl)
3 1/2 cups water
1/2 tsp turmeric
8 oz baby spinach (coarsely chopped)
4 Tbsp vegetable oil
1 onion (finely chopped)
2 green chilies (minced)
2 Tbsp garlic ginger paste ( - recipe link below)
1/4 cup tomatoes (diced or use 2 Tbsp tomato paste diluted in 2 Tbsp water)
1 tsp salt (to start. You are going to need more. Adjust to taste.)

Steps:

  • Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
  • Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
  • Heat a skillet over medium heat.
  • Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
  • Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
  • Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
  • Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
  • Stir the tempering into the lentils. Add the salt and taste.
  • Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
  • Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.

Nutrition Facts : ServingSize 8 servings, Calories 168 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Sodium 824 mg, Fiber 9 g, Sugar 2 g

CURRIED LENTILS WITH SPINACH



Curried Lentils With Spinach image

From Nava Atlas, "Vegetariana" Pretty tasty, very easy. Needs a little something. I thought it would be good with shrimp in it, Joe (DH) suggested some heat (hot bean paste?). Maybe cubes of butternut squash? If anyone comes up with something fabulous, please share!

Provided by Chef MB

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup lentils
1 tablespoon olive oil
2 garlic cloves, minced
1/2 lb spinach leaves, washed, stemmed & chopped
14 ounces canned plum tomatoes
2 tablespoons tamari or 2 tablespoons soy sauce
2 teaspoons curry powder
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Wash lentils. Cook till tender but firm.
  • Heat olive oil in large pot & when hot add garlic. Sautee for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients.
  • Cover & simmer for 15 minutes.
  • Serve over rice.

Nutrition Facts : Calories 138.7, Fat 4.2, SaturatedFat 0.6, Sodium 770.5, Carbohydrate 20.1, Fiber 6.7, Sugar 4.9, Protein 8.2

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Categories     Soup/Stew     Onion     Yogurt     Curry     Celery     Spinach     Lentil     Carrot     Fall     Simmer     Bon Appétit

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
3 garlic cloves, minced
1 tablespoon curry powder (preferably Madras-style)
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 16-ounce bag dried lentils (about 2 1/2 cups)
1 6-ounce bag baby spinach leaves
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
  • Ladle soup into bowls. Top each serving with spoonful of yogurt.

CURRIED SPINACH AND LENTIL BAKE



Curried Spinach and Lentil Bake image

Made this yesterday, it was very easy and really tasty. It falls into the minimal ingredients category. From Country Living's shorcuts. The article said that Julia Child once said "frozen spinach is certianly one of the great inventions." Well, whatever!? She said that before they came up with rinsed and bagged spinach. I reduced the oil and used lite coconut milk. A great vegan main dish recipe, or serve it with meat for a really easy home made dinner. Use a pan that's oven-proof for easy clean-up, or if you don't have one, transfer to a baking dish. Note that lentils should be cooked first and spinach thawed and drained.

Provided by Kumquat the Cats fr

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup yellow onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1 cup basmati rice
2 teaspoons curry powder
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
2 (10 ounce) packages frozen chopped spinach, thawed and drained of liquid
2 cups brown lentils, cooked
2 (13 1/2 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
  • Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
  • Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

CURRIED LENTIL SOUP WITH SPINACH



Curried Lentil Soup With Spinach image

One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

Provided by Enduring Gastronomy

Categories     Lentil

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 yellow onion, chopped
1 celery, sliced
1 carrot, peeled and quartered lengthwise, sliced
2 garlic cloves, minced
1 bay leaf
6 ounces canned tomatoes, diced with juice
2 teaspoons curry powder
1 1/2 cups brown lentils, picked over and rinsed
6 cups beef stock
1 cup fresh spinach leaves, coarsely chopped
salt & freshly ground black pepper

Steps:

  • In a large pot over medium heat, warm olive oil.
  • Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
  • Add tomatoes with juice, curry powder, lentils, and beef stock.
  • Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
  • Remove and discard bay leaf.
  • Add salt and pepper to taste. Stir to mix well.
  • Place spinach leaves into individual serving bowls.
  • To serve, ladle soup into bowls with spinach.

Nutrition Facts : Calories 178.9, Fat 3.5, SaturatedFat 0.6, Sodium 629.2, Carbohydrate 25.5, Fiber 11.9, Sugar 2.3, Protein 12

CURRIED LENTIL AND SPINACH EN CROUTE



Curried Lentil and Spinach En Croute image

Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, flinely chopped
2 carrots, grated
2 tablespoons curry paste
100 g red lentils
400 g chopped tomatoes
200 ml vegetable stock
2 tablespoons mango chutney
50 g peanuts, toasted
450 g fresh spinach
100 g feta, crumbled
375 g ready made puff pastry

Steps:

  • Heat oven to 220C.
  • Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
  • Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
  • Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
  • Chop spinach roughly and mix with feta.
  • Roll pastry into a 12 inch square and keep any trimmings.
  • Cut in half and place half the pastry on a greased baking tray.
  • Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
  • Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
  • Run a lattice cutter over the remaining half of the pastry leaving and inch border.
  • Lift the lattice onto the filling and gently strech until the two pastry borders.
  • Use the trimmings to make star shapes to decorate.
  • Bake on the top shelf for 20 mins until golden.
  • rest for 10 mins before serving.
  • Once cold this can be wrapped in foil and frozen for upto 1 month.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

CURRIED RED LENTIL AND SPINACH SOUP



Curried Red Lentil and Spinach Soup image

From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.

Provided by Chriztie1502

Categories     Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon light olive oil
1 large onion, finely chopped
1 1/2 cups red lentils, rinsed
1 -2 teaspoon curry powder
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

  • Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
  • Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
  • When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
  • Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Make and share this Curried Lentil and Spinach Soup recipe from Food.com.

Provided by Kbakerbio

Categories     Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup celery
1 cup chopped carrot
3 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dry crushed red pepper
9 1/2 cups water
2 1/2 cups dried lentils
1 (6 ounce) bag baby spinach leaves
1/2 cup chopped cilantro
1/2 cup plain yogurt

Steps:

  • Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
  • Stir in all spices and add water and lentils.
  • Reduce heat and cook until lentils are tender, about 25 minutes.
  • Add the spinach and cilantro and cook until wilted, about 5 minutes.
  • Season with salt and pepper.
  • Serve topped with a spoonful of yogurt.

Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2

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