Curried Lentils With Sweet Potatoes And Spinach Recipes
CURRIED LENTILS WITH SWEET POTATOES AND SPINACH
Provided by Delicious Living Contributor
Yield 4 people
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger, and cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
- Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 392 kcal, SaturatedFat 2 g, Carbohydrate 54 g, Fiber 20 g, Protein 20 g, Cholesterol 8 mg, Sodium 291 mg
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
CURRIED LENTILS WITH SWEET POTATOES AND SPINACH
My mother-in-law shared this with me (by way of deliciousliving.com), and it sure is a keeper. One of the tastiest ways I know to get your daily vitamins! The recipe calls for fresh spinach, but I used frozen (thawed out) and it worked fine. I'll fix this without the almonds next time, but that's just a matter of preference. We made this gluten free by using a gluten free broth, and GF yogurt. Mmmm, I can't wait to see how the leftovers taste tomorrow!
Provided by GreenFish
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium pot.
- Add onion and garlic and saute until soft; about 5 minutes.
- Stir in curry powder, ginger and cumin, and cook for 1 minute.
- Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes.
- Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender.
- Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
- Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.
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