Tandoori Duck And Lentils Recipes

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TANDOORI ROASTED ROOT VEGETABLE STEW



Tandoori Roasted Root Vegetable Stew image

This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.

Provided by Patak's Canada

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 2

Number Of Ingredients 12

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 teaspoons vegetable oil
1 clove garlic, chopped
1 pinch salt
1 pinch freshly ground pepper
1 ½ cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
½ (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
½ cup cooked quinoa
1 tablespoon finely chopped fresh mint

Steps:

  • Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
  • Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
  • Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
  • Garnish with mint.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g

BAKED TANDOORI LENTILS



Baked Tandoori Lentils image

This Indian inspired side dish goes with so many meals. It can even be served as a main dish with paneer. To make even heartier, add green peppers, chickpeas, and potatoes.

Provided by Tiffany Bannworth

Categories     Other Side Dishes

Time 1h10m

Number Of Ingredients 16

1 lb lentils
water to boil lentils
1 jar(s) roasted red peppers
4 onions, sliced
TANDOORI SAUCE
1/2 c plain yogurt, full fat
1/2 c whole milk or cream
1/2 tsp garam masala
1 tsp cumin
1 tsp saffron
1/4 tsp chinese five spice
2 1/2 Tbsp garlic paste
2 1/2 Tbsp ginger paste
1/2 tsp cayenne or chili powder
1 lemon wedge, squeezed
1/4 stick butter

Steps:

  • 1. Boil lentils until fully cooked, place onions in as well during boiling.
  • 2. To make tandoori sauce, place all ingredients in a pot. Whisk. Almost, boil, then reduce heat to low. Allow to reduce and thicken until lentils are done.
  • 3. Preheat at 300.
  • 4. Pour lentil mix in and stir.
  • 5. In an oven safe pot with a lid, place mix tandoori and roasted red peppers (drained) in oven. Baked for 30 minutes.
  • 6. I like to serve this with https://www.justapinch.com/recipes/main-course/chicken/stuffed-grape-leaves-and-grecian-lemon-sauce.html https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html

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