How To make Lentil &Amp; Spinach Casserole
8oz red lentils 1 pint water 2lb Spinach (frozen is great) 8oz peeled tomatoes (or small can drained) 3oz fat free youghurt to cover
Preheat the oven to 190C, Gas mk 5, 375F Cook the lentils until soft Cook the spinach until tender Drain any excess liquid from the lentils and spinach. Season the spinach with sea salt and freshly ground black pepper Spread the spinach over the base of an ovenproof dish. Arrange the sliced tomatoes on top. Pour the lentils over the tomatoes and spread to the edge of the dish. Top with non fat yogurt to cover the lot. Bake in the oven for approx. 35 minutes.
This is great with steamed new potatoes or noodles.
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GARLIC SPINACH RED LENTIL CURRY(EASY & DELICIOUS) | Dal Palak Recipe | पालक दाल
Dal palak or spinach dal is a traditional Indian dish made with spinach, lentils, spices and herbs. There is nothing more comforting than a bowl of hot palak dal. Though I used a pressure cooker to cook my dal, you can even cook your dal in a pot but in that case more water will be required.
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Ingredients required for making dal palak -
* 3/4th cup red lentils (masoor dal). You can even use yellow lentils (toor Dal)
* 1/2 teaspoon turmeric powder used while cooking the dal
* 1/2 teaspoon salt used while cooking the dal. Add more later if required.
* 1 medium/ 5.3 oz/ 150 gm onion
* 1 medium to large/ 5.3 oz/ 150 gm tomato
* 4 large cloves of garlic (3 roughly chopped and 1 finely sliced required for adding at the end)
* 283 gm/ 10 oz baby spinach. You can even use large spinach leaves and chop them roughly. Didcard the stalks If using larger leaves .
* 1/2 teaspoon kashmiri red chilli powder or paprika or 1/4th teaspoon cayenne pepper. Adjust the proportion according to your preference. Add less to start with. You can always add later after doing a taste test at the end of cooking.
* 1 teaspoon ground coriander (dhania powder)
* 1 fresh red/green chilli (optional)
* Salt to taste. I used about 1 teaspoon of salt in total
* 1/2 teaspoon cumin seeds
* Coriander leaves. I even chopped their stem and added them.
* 2 tablespoon oil
* 4 cups of hot water. Add more to adjust consistency according to your preference.
For tempering the dal (tarka) -
* 1 teaspoon oil
* 1 tablespoon butter. Can use only oil or vegan butter or ghee
* garlic
* 1 dry red chilli chopped (optional)
* 1/4th teaspoon hing (asafoetida) - totally optional
* 1/2 teaspoon kashmiri red chilli powder/paprika
* coriander leaves chopped
** Dal thickens more as It cools down
Serve this with hot steamed rice or roti.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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If I could only cook one dish for a vegan skeptic…
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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SPINACH LENTILS Recipe 2 WAYS | Vegetarian and Vegan meals idea | Indian Style Spinach and Lentils
2 Easy Spinach Lentil curry recipe. Indian style lentil recipes for healthy vegetarian and vegan meals. Easy lentil recipes perfect for any day of the week.
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✅ RECIPE 2: CREAMY SPINACH AND LENTILS Recipe:
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Lentil And Spinach Lasagne
Ingredients
1 cup Lentils
2 bunches English spinach
Salt & Pepper to taste
stock powder to taste
1 bottle pasta sauce
1 can 850 ml tomato juice
2 sticks celery
1 large carrot
1 onion
1 white part of the leek
few green chillies
2 packs( 500 g) lasagne sheets
50 g butter
100g plain flour
750ml milk
cheese
Lentil and Spinach Enchiladas
This dish is perfect for a busy week night. Simply cook some lentils, mix with chopped up veggies and roll in a tortilla. It couldn't be easier or more delicious.
INGREDIENTS
2 cups of cooked lentils
1 tablespoon of olive oil
2 julienne red bell peppers
4 cups of packed baby spinach
1/2 cup of sliced green onions
8 ounces of shredded Monterey Jack cheese
15 ounce can of refried pinto beans, heated
8-8 flour tortilla shells
1 cup of red enchilada sauce
1 cup of salsa verde
salt and pepper to taste
optional garnish: diced avocado, chopped cilantro, and sliced green onions
PREPARATION
Preheat the oven to 375°.
In a large pan on high heat add in the olive oil and saute the red bell peppers. Once they are lightly browned fold in the spinach and sliced green onions.
Next, mix in the cooked lentils and season with salt and pepper.
Pour 3/4 cups of the enchilada sauce to the bottom of a 13x9 casserole dish
To stuff: Place 2 tablespoons of the heated refried beans to the inside of a flour tortilla shell followed up by adding in a few tablespoons of the cooked spinach and lentil mixture.
Next, sprinkle on a tablespoon of Monterey Jack cheese and roll it up and place it on top of the enchilada sauce in the pan. Repeat the process 7 more times.
Top the rolled up flour tortillas with the remaining 1/4 cup of enchilada sauce and 1 cup of salsa verde.
Sprinkle on the remaining Monterey jack cheese and bake in the oven for 30 minutes.
Garnish with diced avocado, chopped cilantro and green onions
Wilted Spinach & Green Lentil Daal | Nutritious vegan recipe | Camper Van cooking
Wherever I travel, whatever the weather I ALWAYS love curry.
Watch me make this fantastic curry in my camper van.
Ingredients
½ pint glass of green lentils
1 pint water (approx)
Small onion – finely sliced
2 small hot chillies or 2 large mild chillies
Chunk of fresh ginger – finely grated
3 Cloves of garlic
1 Tsp Cumin Seeds
1 Tsp Turmeric
¼ tsp Chilli powder
¼ Tsp Garam Masala
1.5 TBSP Cooking oil or butter
½ Tsp Brown Sugar
Salt (to taste)
2 Handfuls of spinach leaves
Small handful of coriander leaves (stalks discarded)
Method
Rinse lentils
Put lentils and water in a pan to boil (approx 55 mins)
Skim off any scum whilst cooking.
Strip up the spinach leaves and wilt in a bowl with a little boiling water.
Heat oil in a separate pan.
When hot add cumin seed fry for few secs.
Add onion & cook gently for approx 8 mins until very soft.
Add garlic, chilli, and ginger and cook briefly.
Add turmeric and chilli powder (Do not allow to burn).
Add sugar and salt to lentils.
Add Garam Masala
Add most of the onion mix and stir thoroughly.
Add spinach and mix.
Pour in bowl – top with remaining onion mix and top with coriander.
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