Lentil Curry - the most amazing EASY Lentil Recipe in the world!!!
This Lentil Curry is a streamlined take on Indian Dal, calling for just TWO spices and only water, no stock! It's a lentil recipe that's all about getting the most out of a few ingredients and proof that you can eat amazing food on a budget. Make this with any type of dried lentils or even split peas!
Don't let the simplicity of this recipe fool you. This is knock-your-socks-off good!
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VEGAN CREAMY LENTIL CHILI USING PANTRY STAPLES
I found this recipe on Pinterest and have been dying to make it. I decided to add rice to it making it a thicker soup. It turned out more like chili. This vegan soup is so flavorful and filling. There will be leftovers for a week. I also used the leftovers to stuff bell peppers and it was amazing!
INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1–3 teaspoons chiles in adobo, optional
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) can fire roasted diced tomatoes
3/4 cup split red lentils
32 oz. V8 or other brand vegetable juice
1 (13.5 oz.) can full fat coconut milk
juice of 1 lime
Garnish with:
tortilla strips
sour cream
sliced jalapeno
fresh chopped cilantro
INSTRUCTIONS
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook, stirring frequently for 3-4 minutes.
- Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
- Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.
Cover the pot and bring to a simmer over medium heat.
- Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish and enjoy!
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Turkey Lentil Chili in the Slow Cooker |Fall Recipe
Today's slow cooker recipe is perfect for fall! Turkey Lentil Chili.
For the written recipe, visit my corresponding blog post:
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SPICY RED LENTIL CHILI RECIPE | HCLF VEGAN | INSTANT POT
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Slimming World Syn-free veggie lentil chilli recipe - FREE
To find out more about the Slimming World magazine go for information
Low-calorie cooking spray
1 onion, finely chopped
2 garlic cloves, crushed
250g flat mushrooms, roughly chopped
2 red peppers, deseeded and finely chopped
1 tbsp ground cumin
¼ tsp ground cinnamon
¼ tsp chilli powder
2 tbsp tomato purée
250g dried green or brown lentils
400g can red kidney beans, drained and rinsed
250g dried long-grain rice
25g fresh coriander, leaves roughly chopped, reserving some to serve
4 tbsp fat-free natural yogurt ( or vegan alternative) to serve
Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes until slightly softened, stirring frequently. Add the garlic and mushrooms, and fry for 2 minutes, stirring frequently. Add the peppers, spices and tomato purée with a splash of water and fry for a further 2 minutes.
Add the lentils with 500ml water. Bring to a simmer, then cook for 20-25 minutes until the lentils are tender, stirring occasionally and adding the kidney beans halfway through (add a little more boiling water if the chilli starts to get dry). When the chilli has been cooking for 10-15 minutes, cook the rice according to the pack instructions, then drain well.
Stir the coriander through the chilli and season. Divide the rice and chilli between 4 bowls and drizzle over a little yogurt. Scatter over the reserved coriander and top with freshly ground black pepper to serve.
Pantry Recipes: Lentils, 4 ways.
Today's video is all about the humble lentil, a protein-packed lens-shaped seed. So whether this your the first bag of lentils or maybe you are all in on lentil futures, I got you because we are making lentils, 4 ways: Red Lentil Dal, Lentil Pilaf, Lentil Soup, and Lentil Hummus
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