How to Make Creamy Artichoke Casserole with Spinach, Lentils, and Paprika (Vegetarian Recipe)
Full Recipe:
This creamy artichoke casserole with spinach, lentils, and paprika is the ultimate comfort food that’s loaded with a velvety creamy sofrito sauce. This easy one-pot recipe uses lentils to bulk up and add a delicious rich flavor, along with lots of sweet paprika. It’s a skillet casserole so it is made on the stovetop and is ready in around 40 minutes.
Prep time: 5 minutes
Cook time: 30-35 minutes
Ready in: 40 minutes
___Ingredients___
(Serves 4 as a main meal)
1.5 cups of vegetable stock
7 oz (200g) frozen spinach (or fresh, if you choose)
3 tablespoons of extra virgin olive oil
1 onion, diced fine
2 tomatoes, grated and skin removed
4 cloves garlic minced
1 heaped teaspoon of sweet paprika
1 teaspoon of ground white pepper
Salt (to taste)
1 cup brown / red lentils
1 cup of heavy cream
17 oz (500g) artichoke hearts (canned in water) drained
¼ cup of freshly grated Manchego (or other hard cheese), plus more for serving
Fresh chopped parsley (for serving)
___For serving___
Fresh bread, mash potato, or steamed rice
___Equipment Needed___
1 large 30cm / 12-inch skillet with deep sides
Cooking tongs
Sharp kitchen knife and cutting board
Ladle
Wooden spoon or spatula
Box grater
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
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SPINACH LENTIL Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Spinach Lentil Curry Recipe for a Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe?
▶️ RECIPE INGREDIENTS: (4 servings approx.)
???? To cook the Red Lentils:
3/4 Cup / 140g Red Lentils
3+1/2 / 800ml Cup water
1 Teaspoon Turmeric
1/2 Teaspoon salt
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Red Indian chilies if you prefer)
1 Cup / 130g Onion
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/8 Teaspoon Asafoetida (hing)
1/4 Teaspoon Cayenne Pepper (Optional)
2 Cups / 300g Tomatoes - 3 medium size
Salt to taste (I have added total 3/4 teaspoon pink Himalayan salt)
200g / 6 cups approx. Spinach Leaves
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed olive oil)
Lemon Juice to taste
▶️ METHOD:
Thoroughly wash the red lentil a few times, until the water runs clear and then soak it for 1 hour.
Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 25 minutes or until the lentils are cooked. Once cooked set aside for later.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove.
Heat the oil in a pan. Once the oil is heated, reduce the heat to low (this will prevent the spices from burning). Add the cumin seeds. When the seeds starts to splutter, add the chilli flakes and fry for a few seconds. Then add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it).
Add the ginger and garlic and fry for another one minutes or until fragrant. Add dry spices (coriander, paprika, asafoetida and cayenne pepper) and fry for about 30 seconds. Add the fresh chopped tomatoes, mix well and cook for 1 to 2 minutes or until the tomatoes are slightly soft.
Add the chopped spinach leaves and mix well. Right away add the cooked lentils and mix well. Bring it to a boil and cook for about 3 minutes or so. Turn off the heat.
(Please Note: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste)
Add the chopped cilantro, drizzle of olive oil (and lemon juice to taste). Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 25 minutes on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #lentils #lentilsrecipe #quinoasalad
Instant Pot 5 Minute Healthy Red Lentil Spinach Curry | Dump & Go Recipe | Indian Dal Curry
Dump & Go Instant Pot recipe, healthy & tasty red lentil spinach mushroom curry. This curry can be made effortlessly & enjoyed as a soup or with rice or rotis.
????Recipe on the blog:
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___
**Ingredients
Onion, chopped- 1
Ginger-Garlic paste- 1 tbsp
Spinach, roughly chopped- 2 cups
Mushrooms, chopped- 1 cup
Red lentil, rinsed- 1 cup
Tomatoes, chopped- 2
Turmeric powder- ½ tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Salt- 1½ tsp
Water- 2 cups
Ghee- 1 tbsp
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