LENTIL POTATO PATTIES
Super easy, these 8 ingredient lentil potato patties make for a light dinner or filling snack!
Provided by Shashi @ Savory Spin
Categories Lunch And Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated.
- Gather up the mixture, roll into balls and gently shape them into patties.
- Now, you can grill these bad boys - grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook 'em up for 4-5 minutes on each side - like I did.
- Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!
Nutrition Facts : Calories 95 calories, Carbohydrate 19.6 grams carbohydrates, Fiber 4.2 grams fiber, Protein 4.3 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize g, Sodium 199 milligrams sodium, Sugar 1.5 grams sugar
ONE-POT VEGAN POTATO-LENTIL CURRY
This is a great one-pot dish that's tasty and filling. Careful when measuring out the curry paste - depending on its spiciness, 1 teaspoon can be enough sometimes. If you are using a mild one, you might need more. If you want to save calories, use reduced-fat coconut milk.
Provided by JessiT
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
- Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.
Nutrition Facts : Calories 617 calories, Carbohydrate 82.2 g, Fat 26 g, Fiber 15.5 g, Protein 21.1 g, SaturatedFat 18.9 g, Sodium 389.8 mg, Sugar 10.9 g
LENTILS AND POTATOES CURRY
I love lentils because you don't have to soak them before they cook (no advance planning required). This is a very simple recipe with great flavor. Recipe courtesy of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Serving size is estimated.
Provided by AmyZoe
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
- If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
- Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
- Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
- If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
- Add salt and pepper to taste and cook another 10 minutes or so.
- Serve with yogurt and cilantro.
RED LENTIL AND POTATO CURRY
A tasty vegetarian curry that only gets better -- so if you have made too much save it for a day or two!
Provided by vtgirlindublin
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large sauce pan or large skillet.
- 2. Cook the onion until edges begin to turn brown.
- 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
- 4. Add the diced potatoes, stir once or twice to coat with flavour.
- 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
- 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
- 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
- 8. Garnish with fresh coriander leaves.
- 9. Serve with rice and naan bread.
LENTIL AND SWEET POTATO CURRY HAND PIES
I love Jamaican curry patties, a kind of hand pie made with a curried dough that is stuffed with meat or vegetables. This easy inspired version is made with store-bought phyllo; I've used lentils and sweet potatoes for the stuffing, but you really could use any cooked filling you like-it's even a great way to use up leftovers!
Provided by Carla Hall
Categories appetizer
Time 1h5m
Yield Makes up to 36 pies
Number Of Ingredients 19
Steps:
- For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
- Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
- For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mix the oil and curry powder in a small bowl.
- Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
- Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
- Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
- Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.
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