GREEN LENTIL CURRY RECIPE RECIPES

GREEN-LENTIL CURRY RECIPE - MADHUR JAFFREY | FOOD & WINE

Green-Lentil Curry Recipe - Madhur Jaffrey | Food & Wine image

Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. In Madhur Jaffrey's green lentil curry, she infuses them with garlic, ginger, coriander, and cumin, for a dish that's perfect over rice or with a piece of warm naan bread.

Provided by Madhur Jaffrey

Categories Lentils

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon finely grated ginger
1 garlic clove (mashed to a paste)
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons canola oil
¼ teaspoon cumin seeds
1 small shallot (minced)
1 tablespoon tomato paste mixed with of water
1 ¼ cups dried green lentils
¼ teaspoon ground turmeric
4 ounces green beans (cut into 3/-inch lengths)
4 ounces kale (stemmed and leaves finely chopped)
1 medium carrot (thinly sliced)
1 cup finely chopped cilantro
½ teaspoon cayenne pepper
Salt

Steps:

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

GREEN CURRY LENTIL SOUP RECIPE | BON APPéTIT

Green Curry Lentil Soup Recipe | Bon Appétit image

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 Tbsp. virgin coconut oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 1" piece peeled ginger, finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼ cup Thai green curry paste
1 medium sweet potato, peeled, cut into ½" cubes
¾ cup brown or green lentils
4 cups low-sodium chicken or vegetable broth
1 13.5-oz. can unsweetened coconut milk, shaken well
4 cups (loosely packed) baby spinach leaves
½ tsp. (or more) fish sauce
Small handful cilantro leaves with tender stems and lime wedges (for serving)

Steps:

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.
Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
Ladle soup into bowls and top with cilantro. Serve with lime wedges.

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From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
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A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
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Total Time 35 minutes
Category Main course
Cuisine Indian
Calories 613 calories per serving

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