**Tantalize your taste buds with a symphony of flavors in this delectable Spicy Lentil and Vegetable Dish. Embark on a culinary journey that blends the piquant heat of chili with the earthy goodness of lentils, complemented by a vibrant medley of vegetables. This wholesome dish is not only a feast for the senses but also a nutritious powerhouse, catering to vegan and gluten-free dietary preferences. Let's delve into the vibrant world of spices and savor the tantalizing flavors that await you.**
**Explore a treasure trove of variations within this versatile recipe. From the classic comfort of traditional Indian Dal to the aromatic allure of Moroccan Harira Soup, each dish showcases a unique blend of spices, lentils, and vegetables. Elevate your culinary skills with the fragrant fusion of Thai Red Lentil Curry, where coconut milk adds a velvety richness. Indulge in the smoky depths of Mexican Lentil Soup, where chipotle peppers bring a hint of heat. And for a taste of Mediterranean sunshine, prepare the flavorful Egyptian Lentil Soup, where cumin and coriander dance in harmony.**
SPICY RED LENTIL CURRY
Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
- Add curry paste and sauté for 2 minutes, stirring frequently.
- Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
- An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
- Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
- To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
- Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 48 g, Protein 17.5 g, Fat 16.4 g, SaturatedFat 10.9 g, Sodium 1340 mg, Fiber 15.9 g, Sugar 13.2 g
ONE-POT VEGETABLES AND LENTIL RECIPE
This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
- Add the onions, garlic, and remaining vegetables.
- Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
- Stir in the lentils, salt and pepper and the remaining spices.
- Add the tomatoes and water.
- Bring everything to a boil for 5 mins, stirring occasionally.
- Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
- Serve hot with your favorite crusty bread or some warm pita!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g
SPICY LENTIL VEGETABLE SOUP
This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love.
Provided by hot_curry
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
- Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
- If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 47 g, Fat 5.1 g, Fiber 19.8 g, Protein 15.8 g, SaturatedFat 0.7 g, Sodium 269.1 mg, Sugar 8.2 g
SPICY VEGGIE & LENTIL SOUP
I enjoy this recipe because it's meatless, inexpensive and simply delicious! You can substitute any vegetables you like-it's all a matter of preference. Serve warm pita bread on the side. -Geraldine Hennessey, Glendale, New York
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.
Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
Tips:
- Rinse lentils thoroughly before cooking: This helps remove any dirt or debris and ensures that they cook evenly.
- Use a variety of vegetables: This adds flavor, color, and nutrients to the dish. Some good options include carrots, celery, onions, potatoes, and tomatoes.
- Don't be afraid to experiment with spices: This recipe uses a blend of cumin, coriander, and turmeric, but you can also add others that you like, such as chili powder, paprika, or garam masala.
- Cook the lentils until they are tender but still hold their shape: This usually takes about 20-25 minutes.
- Serve with rice or naan bread: This will help soak up the delicious sauce.
Conclusion:
This spicy lentil and vegetable dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily tailored to your own taste preferences. So next time you are looking for a quick and easy vegan meal, give this recipe a try!
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