Best Curried Lentil And Rice Loaves Recipes

LENTIL CURRY

Steps:

• PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
• SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
• SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
• LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
• FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

CURRIED LENTIL LOAF

Steps:

• Preheat the oven to 375 degrees.
• Lightly spray a 9x5” loaf pan with non-stick cooking spray.
• Heat oil in a large skillet over medium heat.
• Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
• Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
• Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
• Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
• Taste and see if more salt is needed, then add mixture to the loaf pan.
• Bake loaf until firm, about 40-50 minutes.
• It’s best to let the loaf sit for 15-20 minutes before serving.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

CURRIED LENTILS AND RICE

Steps:

• Mix mint and yogurt and refrigerate.
• Wash rice in warm water until the water runs clear.
• Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
• Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
• Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to "warm" function.
• Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom.
• Serve with a dollop of the chilled, minted yogurt.

SPICY CURRIED LENTILS AND RICE

Steps:

• Pour the oil into a medium or large saucepan with a lid over medium heat. Add the onion, ginger, garlic and pepper. Sauté for 1 to 2 minutes. Cook until onion begins to slightly soften, about 5 minutes.
• Add lentils, rice, curry powder, and water. Stir well.
• Cover the pan and bring to a boil. Reduce heat to low and simmer for 35 minutes.
• Remove from heat, add peas to pot, replace cover and let sit undisturbed for 5 more minutes.
• Add tomatoes and salt and fluff with a fork. Transfer to a serving plate. Top with cilantro. Serve immediately.