CURRY LENTIL STEW RECIPES

Name: Curried Lentil-and-Vegetable Stew
Total time: 20 min
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 2 teaspoons olive oil; 1 (8-oz.) pkg. prechopped yellow onion; 2 cups chopped zucchini; 2 garlic cloves, thinly sliced; 1 cup chopped seeded tomato; 2 tablespoons curry powder; 2 tablespoons unsalted ketchup; 2 cups unsalted vegetable stock; 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1 (17.6-oz.) pkg. steamed cooked lentils (about 2 1/2 cups); 2 tablespoons fresh lime juice; 2 tablespoons plain whole-milk yogurt (not Greek-style); 1/4 cup chopped fresh cilantro

CURRIED LENTIL-AND-VEGETABLE STEW RECIPE | COOKING LIGHT

Curried Lentil-and-Vegetable Stew Recipe | Cooking Light image

Cooking Indian dishes at home doesn’t have to require hours of simmering or a long list of ingredients. Precooked lentils cut that time by more than half, as does a slurry (a mixture of stock and flour or cornstarch) for thickening the stew. Unsalted ketchup is the unexpected secret ingredient that brings the dish together, with just enough sweetness, vinegar tang, and tomato acidity to balance the dish. Serve with whole-grain naan (such as Stonefire), brushed with oil and warmed at 350°F for 10 minutes or grilled for 1 to 2 minutes on each side.

Provided by Deb Wise

Total Time 20 minutes

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 (8-oz.) pkg. prechopped yellow onion
2 cups chopped zucchini
2 garlic cloves, thinly sliced
1 cup chopped seeded tomato
2 tablespoons curry powder
2 tablespoons unsalted ketchup
2 cups unsalted vegetable stock
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 (17.6-oz.) pkg. steamed cooked lentils (about 2 1/2 cups)
2 tablespoons fresh lime juice
2 tablespoons plain whole-milk yogurt (not Greek-style)
1/4 cup chopped fresh cilantro

Steps:

Heat oil in a large saucepan over medium-high. Add onion; sauté 4 minutes. Add zucchini and garlic; cook 3 minutes. Add tomato, curry powder, and ketchup; cook 1 minute, stirring constantly. Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil. Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt and cilantro.

Nutrition Facts : Calories 321, CarbohydrateContent 57 g, CholesterolContent 1 mg, FatContent 4.5 g, FiberContent 15 g, ProteinContent 17 g, SaturatedFatContent 0.7 g, SodiumContent 418 mg, SugarContent 10 g

CURRIED LENTIL AND CHICKPEA STEW RECIPE | MYRECIPES

Curried Lentil and Chickpea Stew Recipe | MyRecipes image

Provided by MyRecipes

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
2 teaspoons curry powder
½ cup long-grain brown rice
1 28-oz. can diced tomatoes with liquid
1?½ cups low-sodium vegetable broth
1 cup dried green lentils
Salt and pepper
1 15.5-oz. can chickpeas, drained
2 tablespoons chopped fresh parsley, optional

Steps:

Warm oil in a large skillet over medium-high heat. Add carrots, celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in curry powder and sauté until blended and fragrant, about 1 minute. Add rice and stir to coat. Stir in tomatoes and broth. Bring to a simmer, then pour into slow cooker. Stir in lentils and season with salt and pepper. Cover and cook on low for 4 hours. Add chickpeas, cover and cook until lentils and rice are tender, about 1 hour longer. (If stew looks dry when you add chickpeas, add more broth.) Season with salt and pepper and sprinkle with parsley, if desired, before serving.

Nutrition Facts : Calories 442 calories, CarbohydrateContent 74 g, FatContent 10 g, FiberContent 14 g, ProteinContent 18 g, SaturatedFatContent 1 g, SodiumContent 1296 mg

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