Hi,
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
Showing posts with label Lentils. Show all posts
Showing posts with label Lentils. Show all posts
Friday, May 17, 2013
Tuesday, October 2, 2012
Lentil Soup with Bacon and Ham
Hi,
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
Wednesday, September 19, 2012
Squash and Lentil Stew
Hi,
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
Monday, September 17, 2012
Red Lentil Burgers - Yes another burger recipe!
Hi,
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
Thursday, September 16, 2010
2 Lentil Recipes
Hi all,
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
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