Curried Lentils And Vegetables Recipes

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

EASY CURRIED LENTILS

Steps:

• In a large pot, heat the olive oil over medium heat
• Add the diced onion and cook for 2 minutes.
• Stir in the minced garlic and curry powder and cook for 30 more seconds.
• Add the tomatoes and bay leaf and cook for another minute.
• Add the lentils and salt and cook for 8 more minutes.
• Turn the heat to high and add all the vegetable broth and water.
• Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
• Remove the bay leaf.
• Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
• Serve immediately or store in the fridge for up to 5 days.

CREAMY LENTIL & VEGGIE CURRY

Steps:

• Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

CURRIED LENTILS AND VEGETABLES

Steps:

• Bring lentils to boil in plenty of water to cover in covered pot. Cook about 10 minutes, until soft. Drain and reserve liquid.
• Peel and coarsely chop onion and saute with garlic in hot oil until soft.
• Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom, cloves and cinnamon. Stir well.
• Add florets to the onion mixture with stock and tomato paste. Stir well to mix. Cover and cook until cauliflower is tender, about 8 to 10 minutes.
• Stir in lentils, adding liquid from lentils if necessary to thin a little.
• Stir in cashews and serve with yogurt on the side.

CURRIED LENTILS AND VEGETABLES

Steps:

• Soak the lentils in cold water overnight.
• Combine all ingredients in a pot.
• Bring to a boil, cover and simmer for 30 minutes, or until lentils are tender.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.