Vegan Singapore-Inspired Curry Lentils
This easy lentil recipe is inspired by the Singapore curry noodles that is a common dish in Chinese restaurants and one of my favourites. This dish takes the same savory flavours and infuses them into protein and iron-rich red lentils.
SINGAPORE-INSPIRED CURRY LENTILS
Serves 2
Full blog post and printable recipe:
INGREDIENTS (US)
1 cup onions, sliced
2/3 cups red lentils (you can also sub any small lentils; larger lentils will need longer cook time)
1 teaspoon madras curry powder (or use another generic curry powder or make your own like this one:
1 teaspoon red chili flakes (optional, to taste)
1 slice ginger, peeled (about 1/4 thick, 1/2 diameter)
1 clove garlic, minced
1 vegan chicken-style bouillon cube (or 1 teaspoon paste/powder)
1 1/2 cups water
INGREDIENTS (Metric)
95 g onions, sliced
130 g red lentils (you can also sub any small lentils; larger lentils will need longer cook time)
3 g madras curry powder (or use another generic curry powder or make your own like this one:
2 g red chili flakes (optional, to taste)
1 slice ginger, peeled (about 6mm thick, 12mm diameter)
1 clove garlic, minced
1 vegan chicken-style bouillon cube (or 5cc paste/powder)
355 ml water
DIRECTIONS
Rinse lentils very well, until water is no longer foamy or cloudy.
In a pot, over medium high heat, combine the onions, ginger, garlic and curry powder. Stir together and let cook for one minute. Add the chili flakes if desired.
Add the lentils and one cup and a half of water. Turn heat to high and let cook until boiling.
Turn heat to low, cover the pot and let simmer for 15 minutes or until the lentils are soft and water is mostly absorbed.
Stir in the bouillon cube. Let cook for another minute or two for the flavours to marry.
Taste and adjust for salt and pepper.
Enjoy!.
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Khichdi (Crockpot Method) #shorts #youtubepartner
I have an Instant Pot pressure cooker version already up, but this one is for those who only have a slow cooker / crockpot!
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Lentil Vegetable Soup is great for weeknight dinners
Get the Recipe:
⭐️ Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
This recipe is made with simple ingredients, excellent for weeknight dinners and meal prep, and a healthy and wholesome homemade meal.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
6 cups vegetable broth
2 cans (15-ounce each) diced tomatoes
1 cup lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
5 ounces spinach (about 4 to 5 cups)
Metric:
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
1,5 liters vegetable broth
800 grams diced tomatoes
220 grams lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
150 grams spinach (about 4 to 5 cups)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Lentils 2 Ways - Lentil Soup & Pasta e Lenticchie
This is my recipe for delicious home made Lentil Soup & Pasta e Lenticchie. Enjoy! - Hedy
Link to my cookbook Mangia, It's Good For You!:
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Recipe: How to Make Lentil Soup (Serves 4)
½ lb. lentils
2 tablespoons of olive oil
1 stalk of celery chopped
1 carrot chopped
1 medium onion chopped
1 large clove of garlic minced
4 cups of chicken broth or 4 cups water with a chicken bouillon
Salt and pepper to taste
1 cup of tomatoes (crushed, sauce, or puree) Optional (I like it without the tomatoes).
Rinse lentils in cold water and pick out any that are black or look bad. Heat oil and saute celery, carrot, onion and garlic until translucent. Add chicken broth, lentils, salt and pepper.
Bring to boil, then lower and cook on medium/low heat for about 30 minutes or until the lentils are tender. You can also add pasta to the soup if you like.
How to Make Pasta e Lenticchie - Serves 4
5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes (blended if you don’t like chunks), or you can use tomato sauce or puree
2 teaspoons salt
1/4 teaspoon hot red pepper flakes (optional)
1/2 pound small tubular pasta, or pasta of your liking
Few sprigs of parsley (optional)
1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.
2. In a separate pot I sauté the garlic in the oil, add the tomatoes, the salt, and the red pepper (optional). Add the lentils that you have cooked with the water to the pot with the garlic and oil. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
3. I usually use Ditalini, small shells or similar pasta. Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, sprinkle with parsley (if using) and simmer to finish cooking the pasta.
4. When pasta is cooked to taste, remove the pot from the heat, cover the pot, and let stand about 5 minutes before serving.
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#howto Cook DAAL BHUNA! | Lentil Curry | QUICK & EASY Recipe
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INGREDIENTS:
ONE CUP LENTILS
CHOPPED CORIANDER
SPICE MIX
1.5 tsp Salt
1 tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Coriander Powder
2 tsp Curry Powder
CHOPPED TOMATOES
GARLIC GINGER PASTE
(
1 DICED ONION
2 TBSP GHEE
4 TBSP VEGETABLE OIL
GREEN CHILIS
KASHMIRI DRIED CHILIS
GARLIC CLOVES
2 BAY LEAVES
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VEGAN LENTIL MEATBALLS - High-Protein Recipe
In this video, you will learn how to cook vegan lentil meatballs. You will find the recipe & macros below
Enjoy these delicious and high-protein vegan meatballs made with lentils and oats.
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Makes 10 - 12 vegan meatballs
For 2 Servings
Macros per serving:
Calories: 356
Protein: 20
Fat: 13
Carbs: 43
Ingredients
1 cup brown lentils
2 tbsp flax seeds
1 handful fresh parsley
1 onion - chopped
2 stalks of spring onion
2 tbsp tomato paste
2 tbsp soy sauce
1 large pinch salt
1 large pinch black pepper
1/2 tsp cumin
1 cup rolled oats
1 tbsp olive oil
1. Soak the brown lentils in water for 6 hours or overnight. Rinse, then boil with water in a pot for 20 minutes. Rinse again, set aside.
2. Roughly chop the onion and spring onion.
3. Add the lentils with all the other ingredients in the food processor.
4. Blend well until you reach a smooth consistency. Then, form little balls from the dough and place them on a plate.
5. Bring a pan to medium-high heat, add 1 tbsp of coconut oil.
6. Fry the meatballs for around 5 minutes, flip around and fry the other side for 3-5 minutes until crisp and brown.
7. Enjoy.
Credit for the intro song:
Music Credit: Nkato
Track Name: Chill Soul Rap Instrumental
Music By: Nkato @
Original upload HERE -
License for commercial use: Creative Commons Attribution 3.0 Unported (CC BY 3.0)
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