LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
- Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.
TOMATO-CURRY LENTIL STEW
I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.
Provided by Robin Oswald
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g
CURRIED LENTIL RAISIN STEW
Make and share this Curried Lentil Raisin Stew recipe from Food.com.
Provided by Kate S.
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion in olive oil.
- One a time, as they are ready, add the other veggies, stirring with each addition.
- Stir in seasonings.
- Stir in lentils, raisins, and tomato paste.
- Add water to cover, bring to a boil and simmer to blend flavors.
- Cook rice according to your usual method. When the rice is done, the stew will be done.
- Each person can top their rice with stew and a spoonful of yogurt if desired.
Nutrition Facts : Calories 606.5, Fat 8.1, SaturatedFat 1.2, Sodium 631.3, Carbohydrate 117.6, Fiber 11.6, Sugar 14.7, Protein 16.8
CURRIED LENTIL AND CHICKPEA STEW
This recipe converted at least 3 people I know to curry, and many to lentils. Even my husband - who previously disliked lentils and curry - LOVES this recipe. Chunks of carrots and potatoes make this recipe hearty, while the lentils and Chickpeas give it plenty of fiber, nutrients and protein. Omit the Chickpeas if you're not a fan, or try it... you just might like it! This was my first vegan recipe.
Provided by Izzy The Terrible
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
- 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
- 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- 4. Add cubed potatoes. Cook 15 more minutes.
- 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
- The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
- Enjoy as is, or over rice!
Nutrition Facts : Calories 303.7, Fat 1.5, SaturatedFat 0.2, Sodium 205.8, Carbohydrate 56.5, Fiber 20, Sugar 3.3, Protein 17
CURRIED LENTIL, SQUASH AND APPLE STEW
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Provided by Tara Parker-Pope
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
- Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams
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