How To make Curried Lentils & Vegetables
2 c Dry Lentils (10 oz.)
1 1/2 c Chopped Carots
1 c Chopped Celery
3 ts Curry powder (or less)
1 ts Salt
Med Tomato, chopped 4 c Water
1 1/2 c Chopped onions
Clove garlic, minced 1 ts Grated fresh Gingerroot
1 1/2 c Plain lo-fat Yogurt
1 tb Snipped fresh Parsley (opt.)
Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture. ********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted pita bread wedges.
How To make Curried Lentils & Vegetables's Videos
Vegan Red Lentil and Squash Curry | Easy One Pot Red Lentil Recipes
Red Lentil & Squash Curry | How to make Red Lentil Curry | Healthy and Easy Lentil & Pumpkin Curry
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▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
1 cup dry red lentils (200g approx.) -
(Soak lentils in water for 20-25 minutes)
Squash (500g approx.) - cut into cubes
3 tablespoon olive oil OR oil of choice
1 cup onion (150g approx.)
1 tablespoon minced/crushed ginger (3 - 4 cloves of garlic)
1 tablespoon minced/crushed garlic (1 inch ginger)
1/2 cup tomato puree OR passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper (OPTIONAL)
4 cups water OR broth
Salt to taste
Garnish:
1/2 teaspoon crushed black pepper
1 or 2 teaspoon (to taste) lemon OR lime juice
2 tablespoon Olive oil
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Thanks for watching the video Vegan Red Lentil and Squash Curry | Easy One Pot Red Lentil Recipes
Coconut Curry Lentils #MeatFreeMondays | CaribbeanPot.com
Get my cookbook @ #lentils #vegan #vegetarian Learn how to cook delicious Coconut Curry Lentils as we continue with another episode of #MeatFreeMondays With simple step by step instructions from Caribbean Award winning chef, Chris De La Rosa of CaribbeanPot.com you'll easily master cooking this amazing lentil dish.
2 cups lentils
1 1/2 tablespoon coconut oil
1 medium onions
4 cloves garlic
1/2 teaspoon black pepper
1 teaspoon cumin (geera) seeds
3/4 teaspoon salt (adjust)
1 1/2 tablespoon Caribbean Green Seasoning
1 1/2 tablespoon curry powder
1 package of coconut milk powder
5 cups water
1 tomato
4-6 slices ginger
1 wiri wiri pepper (optional)
2 scallions
More printable Caribbean recipes can be found at
Lentils Yogurt Curry with Vegetables (Vegetarian Recipe) | The Frugal Chef
Curried lentils are always very pleasant. The nuttiness of the lentil goes beautifully with curry powder.
This curried lentils is quite healthy. I love adding different kinds of vegetable to it. Feel free to change any of them and improvise.
The video that follows is for a double batch of this recipe. I always make double batches of these curried lentils as they freeze very nicely. Great for days I can't cook.
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1 medium white onion – finely chopped
2 garlic cloves - minced
¼ TBS finely chopped fresh ginger
½ a chili pepper – seeded, membrane removed and finely chopped (opt)
1 TBS chopped parsley
1 medium carrot – finely diced
1 small eggplant – diced
1 small sweet potato – peeled and finely diced
1 tomato – peeled and finely chopped
1 TBS curry powder
8 oz. lentils – any kind – cooked
1 TBS tomato paste
6.5 oz. coconut milk
6 oz. plain yogurt
1 tsp. salt
1 tsp. black pepper
3 TBS canola oil
1. Heat 2 TBS oil in a deep skillet or pan. Add the onion and cook for about 4 minutes – until translucent. Add the garlic, ginger and chili pepper (if using). Mix well and cook for an additional 4 to 5 minutes. Add the parsley, carrots, eggplant, sweet potato and tomatoes. Mix well and cook for an additional 5 minutes.
2. Make a well in the middle and add the remaining oil. Add the curry powder, mix, and cook – stirring constantly – for about 2 minutes. Mix everything well.
3. Add the lentils and mix well. Make another well in the middle and add the tomato paste. Add the coconut milk and stir thoroughly until the tomato paste is completely dissolved. Add the yogurt and mix everything. Add the salt and pepper and mix. Bring stew to a boil and reduce heat. Simmer for 15 to 20 minutes – until the sweet potato is completely cooked through. Serve with rice and enjoy!
Lentil stew no rice - CALORIES 350.89; FAT 18.75 grs (sat 9.87; mono 5.76; poly 2.22); PROTEIN 16.22 grs ; FIBER 3.00 grs; CARBS 32.86 grs; CHOLESTEROL 14.7mg; IRON 2.07 mg; SODIUM 607.56 mg; CALCIUM 488.50 mg
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Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
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How to Make Curried Lentils! An Easy, Healthy Curry Recipe!
Make delicious Curried Lentils! In this video Karen Breyer will show you step-by-step how to make an easy, healthy Curried Lentils recipe. This lentil curry is so flavorful and easy to make I think it will be your favorite curry recipe. If you like dahl curry I think you will also love this lentil recipe!
If you are looking for new dinner ideas, you will love this really good curry dinner recipe. This Curried Lentils recipe is also very delicious for lunch. It is a very healthy recipe with vegetables and without heavy sauces. Both both kids and adults will love these curried lentils.
Serve these delicious Curried Lentils over rice, quinoa and even couscous. Make extra lentil curry and you will have another delicious dinner recipe ready that you can just heat up and serve. Try this delicious Curried Lentils recipe today!
PRINT RECIPE for Curried Lentils:
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RECIPE: Curried Lentils
INGREDIENTS:
1 cup orange (or red) lentils, rinsed and drained
1 teaspoon olive oil
1 1/2 cup onion, chopped
2 - 3 teaspoons garlic, minced
1 cup carrots, diced
1 cup celery, diced
4 cups water
4 teaspoons (or to taste) vegetable broth/seasoning dried
2 cups kale, finely chopped
2 teaspoons curry powder
1 - 15 ounce can tomatoes, diced (including juice)
2 - 3 tablespoons (to taste) cilantro, chopped
Kosher Salt to taste
Pepper, fresh ground to taste
INSTRUCTIONS:
1: Check lentils and remove any debris. Rinse and drain in strainer.
2: In a medium pot, heat 1 teaspoon of olive oil over medium heat.
3: Add onion, garlic, celery and carrots to the heated oil and sauté vegetables until the onions are soft.
4: Stir in the curry powder.
5: Add lentils, water, vegetable seasoning and tomatoes. Stir together and bring to a boil.
6: Reduce the heat to medium low and simmer until the lentils are tender (about 5 –7 minutes).
7: Add kale and simmer 5 more minutes or until the kale is as soft as you would like it.
8: Add salt and pepper to taste. Serve.
NOTES:
Dice the carrots and celery in about 1/4 inch pieces.
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Thai Style Vegetable Curry
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