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Curry lentil spread recipe

Curry lentil spread recipe

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Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.

48 people made this

IngredientsServes: 16

  • 175g (6 oz) red lentils
  • 1 onion, chopped
  • 600ml (1 pint) water
  • 1 dessertspoon curry powder
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 cloves crushed garlic

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. In a medium saucepan combine the lentils, onion and water. Cover and bring to the boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Purée lentils in a food processor or blender.
  2. Toast curry powder and cumin seeds in a small frying pan over medium heat until fragrant. Add cayenne, oil and garlic. Cook and stir 1 minute.
  3. Stir spice mixture into lentils and serve.

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Reviews & ratingsAverage global rating:(50)

Reviews in English (44)

by Tess

YUM! We like things spicy so I used 1 tsp each of hot and mild curry. I also added 1 tbsp of coriander seeds thanks to suggestions from the reviews AND, as also suggested, I did not use all the liquid or it definitely would have been too soupy. I put in my food processor and added the liquid a little at a time until I got a good, thick dip consistency. I think I ony used half of the reserved liquid. And I also added a little onion salt. It's a good recipe to play with and make your own but is it good? YES!-14 Feb 2007

by CORIPHELPS

This recipe was ok for me, although I altered it a little. I had had a leftover lentil salad that didn't go over real well with my boyfriend, so this was a great way to do something with the leftovers (plus it took less than 10 minutes to make). The mixture was a little thick for my blender, so I dribbled in some chicken stock to thin it out a little. I also added more cumin than the recipe called for because I love cumin so much, and I added a bit more garlic. My girlfriends loved it and so did I. I also got rid of the leftover lentil salad without having to throw it out and waste it!-29 Oct 2002


Paneer & Lentil Curry

My oh my, this gluten free paneer and lentil curry is GOOOOOOD! I set out to see if I could create a veggie version of my Indian-style chicken curry and ended up with an entirely new dish.

This gorgeous dish is made with paneer cheese (sort of an Indian-style less-salty halloumi cheese), tinned green lentils, spinach, tomato and spices. The result is a beautifully fragrant and lightly spiced curry, which is perfect served with basmati rice and poppadums.

You can make it spicier if you like it hot, simply add fresh or powdered chilli to the spice mix. The recipe specified below is very mild and suitable for children. My toddler loves this dish!

Should I Serve it Solo or with Other Dishes?

This curry is naturally gluten free and vegetarian and can be had either as a main dish or a side dish. If you are not vegetarian, why not try making this alongside my Indian-Style Chicken Curry for a fun curry night. Or even mix up the Asian flavours and try my South East Asian inspired Satay Chicken Curry.

We generally have this dish as a standalone main course, as it is so lovely and filling on its own. You really don’t miss having meat in the dish as the lentils and paneer as a great substitute.

One side dish I love to make alongside this paneer curry is my homemade gluten free onion bhaji. They are pan-fried, so no deep fat fryer needed only a frying pan, and are incredibly simply to make.

Can I Freeze the Leftovers?

Absolutely! In fact I often freeze any paneer curry leftovers in little portions for Alba’s lunches, or in a larger tupperware if we have a more substantial amount.

Simple microwave to defrost and then reheat, or defrost at room temperature and then reheat in a pan if you do not have a microwave.

Can I Have the Recipe Now Please!

Of course, scroll on down for all the details on how to make this tasty dish, along with some handy photographs. These might be useful to refer to when you are making the recipe, especially if you are not a confident cook.


Red Lentil and Sweet Potato Spread

I just came back from London, where I spent four awesome days with super yummy vegan food. :-) London does not only offer tons of sightseeing attractions but it also has really great restaurants for vegans and vegetarians. I still want to write a separate article about our weekend trip to London and the vegan options in England’s capital, so I’m not going to say much more, but let me tell you the food we had was just amazing!! :-) We had dinner at several exclusively vegan and vegetarian restaurants, but it’s also pretty easy to find vegan food all over the city!

Yesterday was not only my first day back home but also the first day of the new semester at university, so we only had a quick dinner, which consisted of red lentil and sweet potato spread with whole wheat bread, cucumber, tomato, radish, and cress. I really like this spread as it doesn’t require much time and is very high in nutrition. In the last couple of years, lentils have become a staple in my diet mostly because they’re such a good source of protein and pretty yummy at the same time. After a long and tiring day I’m sometimes just not in the mood to spend a lot of time in the kitchen, so this quick and easy lentil spread was just perfect and we still had some time to go for an evening walk and enjoy the great weather! :-)

The recipe actually couldn’t be easier. Just cook the red lentils and the sweet potato in the same pot until they’re soft, then put them in a food processor with garlic, lemon juice, and some spices (I used curry, cumin, cilantro, and turmeric) and you got a delicious and healthy spread. If you like you can also add a pinch of red pepper flakes. The red lentil and sweet potato spread can be stored in the fridge for several days. Just make sure you put it in an airtight container. I also like eating it as a dip with fresh veggies.


Red Lentil Curry (In three ways)

The unofficial national food in Sri Lanka! Red lentil curry (Dal/Dhal curry) which is known as “Parippu curry” in Sinhala is the most popular curry in every household. A curry I make at least two-three times every week. This is such a versatile curry, I can have it for all three meals depending on what I have it with. The two curries with gravy would go well with Bread, String hoppers, hoppers, paratha, and roti. The dry curry goes better for me with rice and some other curries or as a sandwich spread.

Every Sri Lankan has their preferred way of this curry. Some people like it more gravy while some like it more like a paste. Some like it spicy while some people like it creamy. Every household has its own version of this red lentil curry too. For example, my mom makes red lentil curry with no garlic and no curry powder. Some people make it with no added coconut milk. There is no right or wrong way of making this delicious curry. Just adjust the ingredients the way you like it. Whichever way you make it, it’s gonna be delicious. The following are the most common ways I like to have my lentil curry.

I’m making three different lentil curries here that taste very different but follow the same base recipe.

  1. Creamy lentil curry – For the first one, you just do the simple red lentil curry with coconut milk. This is the basic recipe for the other two.
  2. Tempered lentil curry – You temper(shallow fry) a few ingredients and add that to the base recipe.
  3. Dry lentil curry – You slow cook the tempered lentil curry until it dries out and becomes like a paste.

Some tips to get the curry right:

  • Always soak your red lentils. It’s going to cook evenly. You’re not going to have any uncooked lentils here and there this way.
  • Cut the onions and garlic finely. They are going to disintegrate into the curry and add so much flavor.
  • Cook lentils in very low heat and covered with a lid until they are cooked. This is another cause why some people get unevenly cooked lentils and get foam over.
  • Do not stir the curry all the time. Once you add everything to the pot, mix once, cover, let it cook alone in low heat. Lentils are small and can break easily. You can end up with a huge gummy paste.
  • Get a somewhat deeper pot. More like rice, when they boil, they get bigger.
  • If you didn’t wash the lentils properly, or if you put it on high heat, lentils foam over and spill. So wash your red lentils properly to remove all the starch. If you see foam coming up, remove the lid, reduce the heat, wait till they’re gone, and put the lid back on. And continue cooking on low heat.
  • Stir when you add coconut milk. Coconut milk curdles with high heat. Lower the heat and keep stirring gently to avoid that.

The curry powder I use in this recipe ( and in most of my other Sri Lankan recipes) is Sri Lankan curry powder. Please do not substitute this with any other curry powder. I know this is hard to find outside of Sri Lanka. But you can easily make this at home. The included the recipe for Sri Lankan curry powder on my Red Chicken curry recipe. Or you can totally skip it. In fact, that’s how my mom makes her red lentil curry.


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This looks like a lovely recipe but I am allergic to coconut milk. Is there anything I could substitute for this ingredient please?

Unfortunately, this did not work for me. The lentils burned on the bottom of the pressure cooker, and the remaining portion was the consistency of refried beans. The recipe seems a little strange to add 2 teaspoons of vegetable broth. With the coconut milk, can of tomatoes, and the amount of lentils, 2 teaspoons of liquid is a "drop in the bucket." It isn’t enough to add flavor or moisture. Hmmm.

I made this last night and had the same experience – I think at least a cup more liquid is required, but I’m new to pressure cooking so I’m not sure. I also found it needed salt and maybe something with a little more acid.

The recipe is missing 5 cups water.
Saw the same receipe on another blog, http://kneadtocook.com/pressure-cooker-red-lentil-curry/

Ahh yes 5 cups of water would make total sense.

Don’t be like me. Don’t try to surprise your wife with this easy-to-kick-ass recipe. Because when you start burning it and she looks at you like "…just what I thought" you can’t point to the recipe missing 5 CUPS OF WATER.

I love your recipes, however ,there’s no way to print them for later use. Can you fix that?


  • 2 tbsp sunflower oil
  • 2 medium onions, cut into rough wedges
  • 4 tbsp curry paste
  • 850ml vegetable stock
  • 750g stewpack frozen vegetables
  • 100g red lentil
  • 200g basmati rice
  • handful of raisins and roughly chopped parsley
  • poppadums and mango chutney, to serve

Method

Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.

Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.

While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.

Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.


Simplest Lentil Curry

Lentils, the powerhouse of plant-based proteins, transform into a satiating meal with a few tricks. Ginger, curry powder and cumin add complexity, and yogurt provides creamy body. The dish is simple, affordable and packed with nutrients. What’s not to love?

Not all types of lentils are interchangeable: Cooking times vary among green, red, brown and black varieties. Make sure to choose red lentils for this recipe. Heat levels can vary among different brands of curry powder. If you aren’t sure how spicy your curry powder is, start with 1 tablespoon, then taste and add more as needed.

This recipe is from Week 11 of Voraciously's Plant Powered newsletter. Sign up at wapo.st/plantpoweredguide.

Make Ahead: Leftovers can be refrigerated for up to 2 days reheat on the stove top. This recipe calls for cooked rice if you don’t buy it that way, it’s a good idea to get the rice started before you cook the lentils. To reheat cooked rice, add a splash of water and reheat over medium-low heat in a covered pot until warmed and moist.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Lentil Curry Recipe

In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.

HOW TO STORE LENTIL CURRY?

Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.

CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?

Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.

MORE RECIPES:

  • Chickpea Curry
  • Butter Chicken
  • Chicken Meatballs with Coconut Curry
  • Quick and Easy Chicken Curry

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


How to Make Red Lentil Curry

  1. Grab a large pan and heat oil over medium heat. Toss in the onions and sauté them.
  2. Add in the garlic clove and ginger sauté till both are fragrant.
  3. Now add in the tomato, brown sugar, curry, garam masala, and cayenne. Mix until incorporated.
  4. Pour in the lentils and vegetable broth. Stir and cover with a lid, then cook on low.
  5. Cook until the lentils are fully cooked. Remove from heat and stir in the coconut cream. Season with salt and pepper.
  6. Serve and enjoy this red lentil curry.

Curry lentil spread recipe - Recipes

This recipe is adapted from Angela Liddon’s Glowing Spiced Lentil Soup from her popular plant-based food blog Oh She Glows. Red lentils are a fantastic source if fiber, making this hearty stew a heart-healthy go-to. The dish is easily made vegan substituting coconut oil for the ghee.

1 tablespoon coconut oil or ghee

1 cup chopped yellow onion (about 1 medium onion)

3 garlic cloves, peeled and minced

1 tablespoon ground turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cardamom

1/4 to 1/2 teaspoon cayenne

One 28-ounce can diced tomatoes with juices

Two 13.5-ounce cans unsweetened full-fat coconut milk

1 large bunch spinach, destemmed and roughly chopped (about 3 cups)

For the Cilantro Lime Chutney:

2 tablespoons extra virgin olive oil

Melt the coconut oil or ghee in a Dutch oven or stockpot over medium heat. Add the onion and sauté until tender and translucent. Add the garlic, turmeric, cumin, black pepper, cardamom, cayenne (1/2 teaspoon if you like it spicy), cinnamon stick, and salt sauté for 30 seconds or until the spices bloom and become fragrant.

Add the tomatoes and their juices, coconut milk, broth, and lentils to the Dutch oven, and stir until combined. Increase the heat to high and bring to a boil, then reduce the heat to low and let simmer uncovered for 15 to 20 minutes or until the lentils are tender and cooked through. Be mindful of the cinnamon stick in the stew and move aside or discard before serving.

Meanwhile, make the Cilantro Lime Chutney. In a small food processor or blender, blend the cilantro, scallions, lime juice, and sea salt until finely chopped but not fully puréed (I prefer mine a little chunky). With the food processor on, drizzle in the olive oil slowly and blend until the mixture has a pesto-like consistency. Pour into a smaller serving bowl or jar and season to taste with additional salt if needed. Set aside.

Add a small handful of chopped spinach to the bottom of every empty soup bowl used for serving. Ladle the stew into the bowl(s) on top of the spinach the residual heat of the stew will soften the spinach. If you prefer, you can mix the spinach into the stew and cook it down for 1-2 minutes before ladling into bowls. Top each bowl with a spoonful of Cilantro Lime Chutney and serve warm.

To keep leftovers for more than a few days, freeze the stew in 1-quart glass jars with lids, leaving 1 to 2 inches of headspace. This will keep for 2 to 3 months.


Soup Curry - Thai Red Lentil Soup with Coconut & Curry - Frugal Hausfrau

Jump to recipe 21 comments ». See more ideas about recipes, curry, soup. It was actually a little spicy. This warming coconut curry soup is filled with spices that are known to support your immune system and keep colds and influenza away. Curried red lentil soup with toasted coconut. Adjust the amount of green curry. Coconut curry pumpkin soup is a bowl of comfort with a kick. Soup curry algo is a small soup curry restaurant located in sususukino, sapporo. The original soup curry was firstly created by a cafe in sapporo in the early 70's.

It seemed more satisfying not to mix in the rice, so i we had the soup curry with mixed rice and a salad. It's so cozy, it's so. Onions, prawns, red chilies, curry leaves, green chillies. Although it's a relatively recent concoction.

Benis in Berlin: Happiness is a Bowl of Soup Curry (Recipe . from 2.bp.blogspot.com Allrecipes has more than 90 trusted curry soup recipes complete with ratings, reviews and cooking this is a simple chicken curry soup. Soup curry (スープカレー) is a light curry flavored soup served with some type of meat, and a rainbow of roasted vegetables. Recipe is quite spicy as is. Soup curry algo is a small soup curry restaurant located in sususukino, sapporo. Due to its small size, its recommended for groups of up to four at the most. It's like curry, but soupier. This soup comes together in less than 30 minutes using a handful of ingredients! Have you guys heard of japanese soup curry? Jump to recipe 21 comments ».

It's so cozy, it's so.

Have you guys heard of japanese soup curry? Soup curry algo is a small soup curry restaurant located in sususukino, sapporo. Low carb thai curry soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. By chef michael smith • 10 years ago. Indian prawn curry soup plattershare. Reviewed by millions of home cooks. Recipe is quite spicy as is. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Serve this curried chicken soup with crusty bread or over rice. This soup comes together in less than 30 minutes using a handful of ingredients! Curry is a variety of dishes originating in the indian subcontinent. Adjust the amount of green curry. Use your instant pot to make this even faster! Coconut curry pumpkin soup is a bowl of comfort with a kick.

Enjoy delicious and creative cooking. Inspired by a chinese/korean medicinal soup and curry from indonesia, thailand, sri lanka, and india. We really, really like soup. It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. Roasted cauliflower and curry soup. This warming coconut curry soup is filled with spices that are known to support your immune system and keep colds and influenza away.

Coconut Red Curry Shrimp Soup (Whole30)

Real Food with Dana from www.realfoodwithdana.com Run by the friendly owner. This cozy chicken curry soup recipe is made with tender chicken, hearty potatoes and veggies, and the most delicious creamy coconut cozy chicken curry soup. Curried summer squash soup with yuba and cilantro. Roasted cauliflower and curry soup. This curry lentil soup is the perfect soup no matter who you're feeding. Due to its small size, its recommended for groups of up to four at the most. Adjust the amount of green curry. Curry is a variety of dishes originating in the indian subcontinent. Thai curry pastes get their heat from chili peppers, but they're also loaded with other flavours. Soup curry algo is a small soup curry restaurant located in sususukino, sapporo.

1 medium head cauliflower , cut into florets.

Run by the friendly owner. It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Coconut curry pumpkin soup is a bowl of comfort with a kick. This lightly spiced creamy chickpea curry soup is easy to make and can be cooked from scratch in less than 30 minutes. It's like curry, but soupier. The original soup curry was firstly created by a cafe in sapporo in the early 70's. It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. Low carb thai curry soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. We really, really like soup. But i love it even more with rice noodles. Thai curry pastes get their heat from chili peppers, but they're also loaded with other flavours. Adjust the amount of green curry. Originated in sapporo, hokkaido, a northernmost island of japan, soup curry is a light curry flavored soup served with tender chicken chicken and colorful.

We really, really like soup. See more ideas about recipes, curry, soup. Sounds silly, but that's what it is.

20 Minute Thai Chicken Curry Soup • Salt & Lavender from www.saltandlavender.com This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal. See 379 unbiased reviews of soup curry garaku, rated 4.5 of 5 on tripadvisor and ranked #11 of 11,867 restaurants in sapporo. This cozy chicken curry soup recipe is made with tender chicken, hearty potatoes and veggies, and the most delicious creamy coconut cozy chicken curry soup. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime now you know i love a red curry. Coconut curry pumpkin soup is a bowl of comfort with a kick. It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. Jump to recipe 21 comments ». .soup (indian curry soup), indian prawn curry soup, chickpea and mushroom curry soup. Run by the friendly owner. Posted february 1, 2018 by stephanie. The original soup curry was firstly created by a cafe in sapporo in the early 70's. Recipe is quite spicy as is.

Bring to a boil, cover and cook until carrots are very tender.

.soup (indian curry soup), indian prawn curry soup, chickpea and mushroom curry soup. It's like curry, but soupier. Although it's a relatively recent concoction. Curry is a variety of dishes originating in the indian subcontinent. Originated in sapporo, hokkaido, a northernmost island of japan, soup curry is a light curry flavored soup served with tender chicken chicken and colorful. See more ideas about recipes, soups and stews, food. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot. Sounds silly, but that's what it is. Let's take garlic as an example. This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal. We really, really like soup.

But i love it even more with rice noodles.

This warming coconut curry soup is filled with spices that are known to support your immune system and keep colds and influenza away.

This curry lentil soup is the perfect soup no matter who you're feeding.

This curry lentil soup is the perfect soup no matter who you're feeding.

It's naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk.

But i love it even more with rice noodles.

Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too.

By chef michael smith • 10 years ago.

Posted february 1, 2018 by stephanie.

By chef michael smith • 10 years ago.

Curry is a variety of dishes originating in the indian subcontinent.

Have you guys heard of japanese soup curry?

It uses a combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies.

It was actually a little spicy.

Due to its small size, its recommended for groups of up to four at the most.

Enjoy delicious and creative cooking.

By chef michael smith • 10 years ago.

Curried red lentil soup with toasted coconut.

This lightly spiced creamy chickpea curry soup is easy to make and can be cooked from scratch in less than 30 minutes.

See 379 unbiased reviews of soup curry garaku, rated 4.5 of 5 on tripadvisor and ranked #11 of 11,867 restaurants in sapporo.

Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too.

The original soup curry was firstly created by a cafe in sapporo in the early 70's.

Curry soup with umami and spiciness!

Allrecipes has more than 90 trusted curry soup recipes complete with ratings, reviews and cooking this is a simple chicken curry soup.

Inspired by a chinese/korean medicinal soup and curry from indonesia, thailand, sri lanka, and india.

By chef michael smith • 10 years ago.

Curried summer squash soup with yuba and cilantro.

Allrecipes has more than 90 trusted curry soup recipes complete with ratings, reviews and cooking this is a simple chicken curry soup.