Best 3 Spicy Lentil Quinoa Curry Recipes
**Aromatic and Flavorful: Embark on a Culinary Journey with Spicy Lentil Quinoa Curry Recipes**
Tantalize your taste buds with an explosion of flavors as we present a delectable collection of spicy lentil quinoa curry recipes. These culinary creations seamlessly blend the goodness of lentils, quinoa, and an array of aromatic spices, offering a vibrant and satisfying meal. From classic Indian-inspired curries to innovative fusion dishes, this article serves as your guide to crafting the perfect spicy lentil quinoa curry that will captivate your senses.
**Savor the Classics: Traditional Indian-Spiced Lentil Quinoa Curry**
Immerse yourself in the rich traditions of Indian cuisine with our classic lentil quinoa curry recipe. This timeless dish showcases the harmonious union of lentils and quinoa, simmered in a fragrant blend of garam masala, turmeric, cumin, and coriander. The result is a comforting and flavorful curry that pays homage to the culinary heritage of India.
**Quinoa and Lentil Curry with Roasted Vegetables: A Symphony of Colors and Flavors**
Add a vibrant array of colors and textures to your plate with our quinoa and lentil curry with roasted vegetables recipe. Roasted bell peppers, broccoli, and sweet potatoes add a delightful crunch and natural sweetness to this wholesome dish. Experience a symphony of flavors as the roasted vegetables mingle with the aromatic spices, creating a harmonious balance of sweet, tangy, and savory notes.
**Explore Fusion Flavors: Sweet Potato and Black Lentil Curry with Coconut Milk**
Embark on a culinary adventure with our sweet potato and black lentil curry with coconut milk recipe. This innovative dish combines the earthy taste of black lentils with the natural sweetness of roasted sweet potatoes, all enveloped in a creamy and aromatic coconut milk sauce. Infused with a blend of Indian spices and a hint of ginger, this curry offers a unique and tantalizing flavor profile that will leave you craving more.
**Unleash a Burst of Heat: Spicy Red Lentil Quinoa Curry**
Ignite your taste buds with our spicy red lentil quinoa curry recipe. This fiery dish features red lentils simmered in a vibrant tomato-based sauce, infused with a generous amount of chili peppers and aromatic spices. The result is a bold and flavorful curry that delivers a satisfying kick of heat, sure to leave a lasting impression on your palate.
**Indulge in Comforting Simplicity: Lentil Quinoa Curry with Spinach and Feta**
Experience the epitome of comfort food with our lentil quinoa curry with spinach and feta recipe. This simple yet satisfying dish combines lentils, quinoa, spinach, and tangy feta cheese in a creamy and flavorful sauce. With its mild spice level and wholesome ingredients, this curry is perfect for a cozy meal that nourishes both your body and soul.
**Embark on a Culinary Journey Filled with Flavor and Variety**
Our collection of spicy lentil quinoa curry recipes offers a culinary journey that caters to diverse tastes and preferences. Whether you seek the warmth of traditional Indian flavors, the vibrancy of roasted vegetables, the creaminess of coconut milk, the fiery heat of chili peppers, or the comforting simplicity of spinach and feta, these recipes provide endless opportunities to explore and savor the delights of this versatile dish. Prepare to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.
LENTIL AND QUINOA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
- Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
- A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
- Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.
Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams
SPICED YELLOW LENTILS WITH QUINOA
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn't have any even though normally I would have used it; the dish was fine without it.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.
- Meanwhile, combine the lentils, ginger, turmeric and onion half (don't chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium - the lentils should simmer briskly - and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.
- Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.
- Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY VEGETABLE & QUINOA ONE-POT
This high fibre dish counts as 3 of your 5-a-day, with a creamy and spicy curried sauce
Provided by Good Food team
Categories Dinner, Soup, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
- Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.
Nutrition Facts : Calories 398 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.96 milligram of sodium
Tips:
- Wash and sort lentils: Before cooking, rinse lentils in a fine-mesh strainer to remove any debris or impurities.
- Use vegetable broth: For a more flavorful curry, use vegetable broth instead of water. You can also add a teaspoon of garam masala or curry powder to the broth for extra flavor.
- Sauté vegetables: Sautéing the vegetables before adding them to the curry helps to caramelize them and bring out their natural sweetness.
- Use a variety of vegetables: Feel free to add other vegetables to the curry, such as bell peppers, carrots, or zucchini.
- Adjust the spice level: If you don't like spicy food, you can reduce the amount of chili powder or cayenne pepper in the recipe. You can also add a dollop of yogurt or sour cream to the finished curry to help cool it down.
Conclusion:
This spicy lentil quinoa curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with protein, fiber, and vegetables, and it is also vegan and gluten-free. The curry is also easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal that is both healthy and delicious, give this spicy lentil quinoa curry a try.
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