Best 2 Curried Lentil And Spinach En Croute Recipes

Embark on a culinary journey with our delectable Curried Lentil and Spinach En Croute, a symphony of flavors that will tantalize your taste buds. This vegetarian masterpiece features a flaky pastry crust encasing a savory filling of aromatic lentils, vibrant spinach, and a melange of warm spices. Immerse yourself in the creamy richness of our Spinach and Ricotta Stuffed Shells, where tender pasta shells are filled with a luscious blend of spinach, ricotta cheese, and herbs, then bathed in a velvety tomato sauce. Indulge in the simplicity of our Classic Mac and Cheese, a timeless comfort food elevated with a creamy cheese sauce, tender macaroni, and a golden brown crust. Satisfy your sweet cravings with our delectable Chocolate Lava Cakes, where rich chocolate ganache oozes out of a warm, moist cake, creating an irresistible symphony of flavors. These culinary gems are sure to leave you spellbound and craving more.

Here are our top 2 tried and tested recipes!

CURRIED LENTIL AND SPINACH EN CROUTE

Curried Lentil and Spinach En Croute image

Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.

Provided by PinkCherryBlossom

Categories Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, flinely chopped
2 carrots, grated
2 tablespoons curry paste
100 g red lentils
400 g chopped tomatoes
200 ml vegetable stock
2 tablespoons mango chutney
50 g peanuts, toasted
450 g fresh spinach
100 g feta, crumbled
375 g ready made puff pastry

Steps:

Heat oven to 220C.
Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
Chop spinach roughly and mix with feta.
Roll pastry into a 12 inch square and keep any trimmings.
Cut in half and place half the pastry on a greased baking tray.
Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
Lift the lattice onto the filling and gently strech until the two pastry borders.
Use the trimmings to make star shapes to decorate.
Bake on the top shelf for 20 mins until golden.
rest for 10 mins before serving.
Once cold this can be wrapped in foil and frozen for upto 1 month.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.

Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy organic produce and spices.

Don't Overcook the Lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will be mushy and bland.

Season Generously: Don't be afraid to add plenty of spices and herbs to your dish. This will help to create a flavorful and complex curry.

Let the Curry Simmer: Simmering the curry for at least 30 minutes will allow the flavors to meld and develop. The longer you simmer it, the better it will taste.

Serve with Fresh Cilantro: Fresh cilantro is a great way to garnish your curry and add a pop of freshness.

Conclusion:

Curried lentil and spinach en croute is a delicious and satisfying dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. The curry is flavorful and complex, and the lentils and spinach provide a hearty and nutritious base. The puff pastry crust adds a touch of elegance and makes this dish perfect for a special occasion. Whether you are a seasoned cook or a beginner, this curried lentil and spinach en croute recipe is sure to please. So next time you are looking for a delicious and easy weeknight meal, give this recipe a try. You won't be disappointed.