Best Red Lentil Rice Stew W Cauliflower And Peas Recipes

Lentil and Cauliflower Stew image

Provided by Rach Court

Categories Stew

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 cup long-grain rice
3/4 teaspoon salt
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
2 carrots, thinly sliced
1 cup lentils, rinsed and picked over
3/4 lb plum tomatoes, coarsely chopped or 1 1/2 cups canned tomatoes, with their juices
2 cups vegetable broth
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
4 cups cauliflower florets
1 cup plain nonfat yogurt

Steps:

In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook until the rice is tender about 17 minutes.
Meanwhile, in a large nonstick saucepan, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the carrots and cook, stirring occasionally, until the carrots are crisp tender, about 4 minutes.
Add the lentils to the pan, stirring to coat. Add the tomatoes, broth, ginger, coriander, allspice, and the remaining salt and bring to a boil. Reduce to a simmer, cover, and cook until the lentils have begun to soften, about 10 minutes. Stir in the cauliflower, cover, and cook until the lentils and cauliflower are tender, about 10 minutes.
Serve lentils and cauliflower stew over rice with a dollop of yogurt.

Nutrition Facts : Calories 362.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.2, Sodium 545.8, Carbohydrate 67.2, Fiber 9.2, Sugar 12.6, Protein 14.9

Cauliflower-and-Lentil Stew with Onion Relish image

Provided by Lauryn Tyrell

Time 45m

Number Of Ingredients 10

1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

Steps:

Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

Curried Red-Lentil Stew with Vegetables image

Yield Makes 4 to 6 servings

Number Of Ingredients 17

6 tablespoons vegetable oil
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 (2- by 1-inch) piece peeled fresh ginger, quartered
5 large garlic cloves, coarsely chopped
5 1/3 cups water
1 1/2 teaspoons curry powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
3 cups chopped trimmed spinach leaves (3 ounces)
1 cup frozen peas (not thawed)
1/2 cup chopped fresh cilantro
1/4 teaspoon cumin seeds
1/4 teaspoon dried hot red-pepper flakes
Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

Steps:

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.