Quick Curried Lentils [Stove, Crockpot, IP]
User Reviews
5
Quick Curried Lentils [Stove, Crockpot, IP]
Description
Quick Curried Lentils showcases a hearty mix of brown lentils simmered with curry powder, diced tomatoes, carrots, and optional cinnamon for warmth. The cooking process encourages the lentils to soften and absorb the aromas of garlic, onion, and spices. This results in a creamy texture enhanced by tomato paste and vegetable broth, giving the dish its characteristic thick and stew-like consistency.
The method begins with sautéing onions and garlic to build depth before incorporating dry lentils and spices, which are toasted briefly to activate their flavors. After adding liquids and vegetables, the lentils simmer until tender and creamy, with the option to mash part of the mixture for a smoother texture. Fresh cilantro is stirred in last to add herbal brightness, while lemon wedges serve as an optional garnish to introduce acidity.
This lentil dish can work well as a main for a modest meal or as a side alongside grains or bread, offering a warming, wholesome option. Its mildly spiced profile and flexible preparation make it practical for meal planning and leftovers.
To customize consistency, blending or mashing a portion of cooked lentils is suggested, and the spices bloom best when sautéed before adding liquid. Letting the dish rest or making it ahead improves flavor melding. Salt, pepper, and curry powder amounts can be adjusted to individual taste preferences during the final seasoning step.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup brown lentils uncooked
- 1 tablespoon curry powder
- 3 cups vegetable broth
- ½ teaspoon cinnamon optional
- 1 diced tomatoes in their juices, 14-ounce) canned
- 2 large carrot diced
- 2 tablespoons tomato paste
- salt to taste
- black pepper to taste
- ½ cup cilantro chopped (optional
- lemon garnish (optional, wedges
Instructions
- In a large pot with a lid, heat the oil over medium heat. Add the onions and cook until they are translucent and fragrant. Then add the garlic and saute for 1 minute.
- Add the uncooked lentils to the pot and the curry powder. Mix well and cook for 20 seconds constantly mixing. Add the water, cinnamon (if using), diced tomatoes, carrots, tomato paste, salt, and pepper. Mix well, cover with a lid and bring it to a boil.
- Reduce the heat to a simmer and cook undisturbed for 30 minutes. Uncover, and continue to cook until most of the liquid evaporates and the lentils get creamy.
- When ready, taste and adjust salt, pepper, and curry levels if needed. Then add the cilantro and mix well. Serve hot.
Notes
- Cooking lentils with spices in oil before adding liquid enhances their flavor.
- Adjust dish thickness by mashing some lentils or increasing broth amount.
- Allow the lentils to rest after cooking to develop deeper flavor.
- Season to your taste, adding more curry, salt, or pepper as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 819mg | 34% |
| Potassium | 941mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 9g | 18% |
| Vitamin A | 6800IU | 136% |
| Vitamin C | 24mg | 27% |
| Calcium | 98mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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