Curried Rice Lentils 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.

CURRIED LENTILS

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.

SPICY CURRIED LENTILS AND RICE

Steps:

• Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
• Add lentils, rice, curry powder, and water. Stir well.
• Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
• Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
• Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

CURRIED RICE PILAF WITH RED LENTILS

Steps:

• In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
• Add onion, garlic and ginger and sauté for three minutes.
• Add dry rice and dry lentils and sauté for two minutes.
• Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
• Add cilantro, coconut milk and water and raise heat to high.
• Bring to a boil, cover and lower heat to low.
• Cook covered for 20 minutes.
• Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
• Serve with additional chopped cilantro.

CURRIED LENTIL RICE

Steps:

• Heat the lentils in a small saucepan over medium-low heat. Set aside. Add oil to a skillet and sauté the onions and garlic for 3 to 4 min, until translucent. Add the Patak's® Hot Curry Spice Paste, water and simmer for 2 to 3 min. Add the cooked rice and lentils, then add the coriander and lemon juice, stirring well,