Curry Spiced Lentils Spinach Recipes

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SPICED LENTIL & SPINACH PIES



Spiced lentil & spinach pies image

Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they're filling and good for you, too

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 1h25m

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 20

1 tbsp sunflower oil
1 large onion , finely chopped
5 garlic cloves , grated
thumb-sized piece of ginger , peeled and finely grated
1 tsp cumin
1½ tsp turmeric
½ cinnamon stick
pinch of chilli flakes
250g red split lentils
600ml vegetable stock
30g butter
300g spinach
1 lemon , zested and juiced
2 tbsp chopped coriander
6 tbsp chutney
1 quantity all-butter pie pastry (see 'Goes well with' below), or use a shop-bought vegetarian alternative
3 egg yolks
½ tsp turmeric
1 tsp cumin seeds
1 tsp sea salt flakes

Steps:

  • Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
  • Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
  • Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

CURRY-SPICED LENTILS & SPINACH



Curry-spiced Lentils & Spinach image

Make and share this Curry-spiced Lentils & Spinach recipe from Food.com.

Provided by Dancer

Categories     Lentil

Time 6h15m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped
2 cloves garlic, crushed,minced
1 cup lentils, rinsed
1/4 cup converted rice
1 (10 ounce) package chopped spinach, partially thawed and broken up
2 cups vegetable broth (or chicken broth if desired)
salt
chopped tomato, for garnish if desired
mint, for garnish if desired

Steps:

  • Combine first 11 ingredients in the crockpot.
  • Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy.
  • Add salt to taste; serve garnished with chopped tomato and mint if desired.
  • May be doubled.

Nutrition Facts : Calories 272, Fat 1.7, SaturatedFat 0.3, Sodium 119.4, Carbohydrate 52, Fiber 13.2, Sugar 4.9, Protein 15.9

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