SPICY RED LENTILS AND RICE
Spicy Red Lentils and Rice! If you love Indian dal, you've gotta try this healthy, vegan and gluten-free dish. Spiced lentils in a savory curry sauce served with rice.
Provided by Alex Caspero
Categories main
Time 35m
Number Of Ingredients 14
Steps:
- Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
- While the lentils are cooking, cook the rice.
- About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
- Divide rice among 4 bowls and top with lentils. Garnish with cilantro.
SPICY RED LENTIL CURRY
Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
- Add curry paste and sauté for 2 minutes, stirring frequently.
- Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
- An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
- Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
- To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
- Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 48 g, Protein 17.5 g, Fat 16.4 g, SaturatedFat 10.9 g, Sodium 1340 mg, Fiber 15.9 g, Sugar 13.2 g
CURRIED LENTILS
Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Provided by MELANIESAYSHI
Categories Side Dish Curry Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g
SPICED RICE & LENTILS WITH CAULIFLOWER
Curries don't have to be bad. With a high zinc content, iron and calcium, plus cholesterol-lowering fibre, this lentil curry makes for a healthy meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
- Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Nutrition Facts : Calories 404 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium
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