Warm and comforting, lentil and vegetable curry is a satisfying dish that brings together the goodness of protein-packed lentils and a variety of vibrant vegetables.
This flavorful curry served with fluffy rice is a complete and balanced meal that will tantalize your taste buds. In this recipe, we will guide you through the steps to create a delicious and wholesome lentil and vegetable curry that will surely become a family favorite. Let’s dive in!
Ingredients:
For the curry:
- 1 cup dried lentils (red or green), rinsed and drained
- 2 tablespoons oil (olive or vegetable)
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder (adjust to taste)
- 2 cups mixed vegetables (such as carrots, bell peppers, zucchini), diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
For the rice:
- 1 cup basmati rice
- 2 cups water
- Salt, to taste
Instructions:
To prepare the curry:
In a large pot, heat the oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and grated ginger and cook for another minute.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 1-2 minutes, stirring constantly, to bring out the flavors.
Add the diced vegetables to the pot and cook for 5 minutes, allowing them to soften slightly.
Add the rinsed lentils, diced tomatoes (with their juices), and coconut milk to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes or until the lentils are cooked and the flavors have melded together.
Season with salt to taste. Adjust the spices and seasoning according to your preference.
Garnish with fresh cilantro and serve hot with rice.
To prepare the rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed rice and salt to the boiling water.
- Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is tender.
- Fluff the rice with a fork before serving.
Recipe Tips:
- Feel free to customize your curry by adding other vegetables of your choice, such as peas or spinach.
- For a thicker curry, you can mash some of the cooked lentils with a fork or blend a portion of the curry with an immersion blender.
- Adjust the spiciness of the curry by increasing or decreasing the amount of chili powder used.
Substitutions:
- If you don’t have dried lentils, you can use canned lentils. Simply drain and rinse them before adding to the curry.
- Substitute the can of diced tomatoes with fresh tomatoes if desired.
FAQs:
Q: Can I make this curry ahead of time? A: Yes, this curry tastes even better the next day as the flavors have a chance to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Q: Can I freeze the lentil and vegetable curry? A: Absolutely! This curry freezes well. Portion it into freezer-safe containers or bags and store it in the freezer for up to 3 months. Thaw and reheat as needed.
Q: Can I use brown rice instead of basmati rice? A: Yes, you can substitute basmati rice with brown rice for a healthier option. Just note that brown rice may require a longer cooking time and more water.
Q: What’s a delicious recipe for a winter lentil salad? A: A popular recipe for a winter lentil salad includes cooked lentils, roasted vegetables like butternut squash and Brussels sprouts, fresh herbs, and a tangy vinaigrette. It’s a hearty and nutritious dish that’s perfect for colder months.
Q: Can you suggest some soups without onion or garlic? A: Certainly! Some soup options without onion or garlic include tomato soup, carrot ginger soup, potato leek soup, pumpkin soup, and broccoli cheddar soup. These soups can still be flavorful and satisfying without the use of onion or garlic.
Q: Do you have any lenten soup recipes? A: Lenten soup recipes are typically associated with religious observances during Lent, where certain ingredients like meat, dairy, and eggs may be restricted. One popular lenten soup is “Avgolemono,” a Greek lemon and rice soup. Other options include vegetable-based soups or fish-based soups for those who consume seafood during Lent.
Q: What are some ideas for a lenten soup supper? A: For a lenten soup supper, you can serve a variety of vegetarian or seafood-based soups to accommodate dietary restrictions during Lent. Consider serving soups like tomato basil soup, lentil soup, clam chowder, minestrone, or mushroom soup.
Q: How can I make a flavorful 10 spice soup? A: To make a flavorful 10 spice soup, you can incorporate a variety of spices such as cumin, coriander, turmeric, paprika, cinnamon, cardamom, cloves, nutmeg, black pepper, and ginger. Adjust the amounts of each spice according to your taste preferences, and combine them with other soup ingredients like vegetables, lentils, or meat for a robust flavor profile.
Q: What is a low FODMAP lentil soup recipe? A: A low FODMAP lentil soup recipe is designed to be gentle on the digestive system for individuals with sensitive stomachs or irritable bowel syndrome (IBS). It typically uses ingredients that are low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), such as green lentils, carrots, spinach, and herbs. This helps minimize potential digestive discomfort.
Q: What is “legume italien” or Italian legume? A: “Legume italien” or Italian legume refers to a type of legume-based dish commonly found in Italian cuisine. It typically consists of a combination of cooked legumes such as lentils, chickpeas, cannellini beans, or black-eyed peas, flavored with herbs, spices, and sometimes vegetables or tomatoes.
Q: Can you suggest some low sodium lentil recipes? A: Sure! Some low sodium lentil recipes include lentil and vegetable stew, lentil salad with lemon vinaigrette, lentil curry with low sodium broth, or lentil and kale soup. These recipes focus on using herbs, spices, and other flavorings to enhance the taste instead of relying on added salt.
Lentil and vegetable curry served with fluffy rice is a hearty and nourishing meal that brings together a delightful blend of flavors. With protein-rich lentils, an array of vegetables, and aromatic spices, this curry is both delicious and nutritious. Enjoy the warmth and comfort of this flavorful dish, and savor each bite as you indulge in the goodness it offers. Get ready to impress your family and friends with this delightful lentil and vegetable curry recipe
Lentil and Vegetable Curry with Rice
Ingredients
- 1 cup Dried lentils (red or green), rinsed and drained
- 2 tbsp 2 tablespoons oil
- 1 Onion, finely chopped
- 3 Garlic, minced
- 1 tbsp Ginger, grated
- 2 tsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Turmeric powder
- ½ tsp Chili powder (adjust to taste)
- 2 cup Mixed vegetables (such as carrots, bell peppers, zucchini), diced.
- 14 oz Diced tomatoes
- 14 oz Coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
- 1 cup Basmati rice
- 2 cup Water
Instructions
- In a large pot, heat the oil over medium heat.
- To prepare the curry:To prepare the rice:In a large pot, heat the oil over medium heat.
- Add the chopped onion and sauté until translucent.Stir in the minced garlic and grated ginger and cook for another minute.
- Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 1-2 minutes, stirring constantly, to bring out the flavors.
- Add the diced vegetables to the pot and cook for 5 minutes, allowing them to soften slightly.
- Add the rinsed lentils, diced tomatoes (with their juices), and coconut milk to the pot.
- Stir well to combine.Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes or until the lentils are cooked and the flavors have melded together.
- Season with salt to taste. Adjust the spices and seasoning according to your preference.
- Garnish with fresh cilantro and serve hot with rice. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed rice and salt to the boiling water.Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is tender.
- Fluff the rice with a fork before serving.
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