Curried Lentil Stew With Greek Yogurt Recipes

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SPICED BROWN LENTILS WITH YOGURT



Spiced Brown Lentils With Yogurt image

In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.

Provided by Martha Rose Shulman

Categories     dinner, easy, one pot, main course, side dish

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 13

1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water (more if necessary)
2 tablespoons canola or peanut oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 to 2 teaspoons curry powder, to taste
Salt, preferably kosher salt, to taste
1/2 cup plain low-fat yogurt
Chopped cilantro for garnish

Steps:

  • Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
  • Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

CURRIED LENTILS WITH YOGURT



Curried Lentils with Yogurt image

In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.

Provided by Sharon123

Categories     Lentil

Time 41m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups water
1 cup lentils
1 small onion, quartered
3/4 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 cup plain low-fat yogurt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 medium carrot, grated
2 tablespoons chopped fresh parsley leaves
1 Red Delicious apple

Steps:

  • In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
  • Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
  • Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
  • Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
  • Drain lentil mixture in strainer; transfer to large serving bowl.
  • Fold in yogurt mixture, carrot, and parsley.
  • Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

RED LENTIL STEW WITH YOGURT SAUCE



Red Lentil Stew With Yogurt Sauce image

This is from Cooking Light magazine. This recipe uses an immersion blender but a regular blender could also be used.

Provided by Engrossed

Categories     Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup plain nonfat yogurt
1/4 cup fresh cilantro leaves
2 teaspoons canola oil
1 -2 large onion, coarsely chopped (3 cups)
1 -2 red bell pepper, coarsely chopped (2 cups)
6 garlic cloves, coarsely chopped
1 tablespoon curry powder
5 1/4 cups organic vegetable broth
1 (14 1/2 ounce) can whole tomatoes, undrained
1 lb dried small red lentil
1 tablespoon fresh ginger, peeled and finely grated
1/8 teaspoon ground cayenne pepper
salt, to taste

Steps:

  • Yogurt Sauce:.
  • Combine yogurt and cilantro in a small bowl. Use an immersion blender to finely chop cilantro and blend it in with the yogurt.
  • Cover and chill.
  • Lentil Stew:.
  • Heat oil in a large saucepan over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes or until tender.
  • Add curry; cook 1 minute, stirring constantly.
  • Add broth and tomatoes to pan; bring to a boil.
  • Stir in lentils. Cover and reduce heat, and simmer 30 minutes or until lentils are very soft. Stir in ginger.
  • Using an immersion blender in pan, coarsely puree lentil mixture. Stir in cayenne pepper and salt if desired.
  • Serve lentil mixture with yogurt sauce.

Nutrition Facts : Calories 251.3, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.6, Sodium 32.3, Carbohydrate 42.3, Fiber 7.7, Sugar 5.3, Protein 17

CURRIED LENTIL STEW WITH GINGER YOGURT



Curried Lentil Stew with Ginger Yogurt image

Categories     Dairy     Ginger     Sauté     Stew     Yogurt     Curry     Lentil     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
4 cups (or more) vegetable broth
2 cups lentils, rinsed
3 cups diced tomatoes
1 1/2 cups plain whole-milk yogurt
1 1/2 tablespoons minced fresh ginger

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
  • Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

CURRIED LENTIL STEW WITH GREEK YOGURT



Curried Lentil Stew with Greek Yogurt image

This hearty vegetarian stew has special memories for me. I used to make it almost every day when I was broke, back when I was trying to open my first restaurant. And yet I never get tired of it. This dish has layers of flavors, comes together pretty rapidly, and leaves you fully satisfied.

Yield serves 4

Number Of Ingredients 16

4 tablespoons canola oil
1 carrot, diced
2 celery stalks, diced
2 cups lentils
1 bay leaf
1 tablespoon curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 large white onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons unseasoned rice vinegar
1 head kale (about 3/4 pound), cut into 1-inch pieces
1/4 cup Greek-style yogurt
1/4 cup roasted and salted cashews, coarsely chopped
Fresh cilantro leaves

Steps:

  • Put a large pot over medium heat and add 2 tablespoons of the oil. When the oil is shimmering, add the carrot and celery. Cook and stir until the vegetables soften a bit, 3 to 4 minutes. Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes. Add 1 quart water, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.
  • Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil. When the oil is shimmering, add the onion. Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes. Season with salt and pepper. Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes. Add the vinegar and kale. Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.
  • Mix the kale mixture into the lentils. Simmer over low heat until the stew is thick, 5 to 8 minutes. Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.

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