smitten kitchen lentil curry


Thanks for another awesome recipe! Bare-pantry, post-vacation lunch was never so good. Do you know of anywhere in the Union Square/West Village/Chelsea area? In every bite. 8 1 1 5 1 1/4 1/4 1/2 4 1 1 8 1/2. Before serving, fold in the fresh spinach leaves, and pour in the coconut milk. Jan 13, 2020 - Tiny black lentils and a little “French” finish make this dal taste like the most luxurious thing in the world. It’s possibly one of my favourite smitten kitchen recipes to date! Made this for dinner tonight. It is a concentrated paste that comes in several vegetarian varieties, a small jam sized jar makes around 40 quarts of broth. All of this is the case with my Lentil Sausage Soup! DELISH!!! I had my eye on this recipe too — as well as the kale/squash ragout. It smells and tastes amazing. Thanks! We’re having a Smitten Kitchen themed potluck on Sunday – really looking forward to it! But, you might not find that you need almonds and cilantro and scallions with so many other flavors going on. I thought I shouldn’t try to make it when I realized I didn’t have any garlic or ginger around. Would you be able to make this on the stove top, or for a longer time in the slow cooker? I made this last night and it was pretty darned good! And the husband always loves it. Mine came out mushy, but the flavors were great. I was looking through your beans and legumes recipes, and only found it because it was referenced in your red bean curry. Mine turned out mushier than yours, but still darn delicious. The only changes I made were no lime zest or juice, but rather adding about 2t of lemon juice at the end. I can only imagine it would freeze super well to boot!! And I just can’t use olive oil with curry, preferring a 50/50 butter / veggie oil instead. It was flavorful and so good! suddenly I know what I’m going to do with my sweet potatoes and swiss chard…by the way, I’ve become obsessed with your cumin junkie recipes. Had to come and leave a comment — just made this for the first time and my almost-5 year old told me it’s the best thing I have ever made! This has become a fall/winter staple in our house. The only thing I did not have was vegetable broth as I never make any…. I used a lemon instead of a lime, bouillon + H2O instead of broth, and sent my daughter to the farmers market to get swiss chard & ended up with gai choy. I was excited to try this recipe after seeing all the positive reviews. But no less delicious. thanks! Active time: 20 minutes. I made this tonight for dinner with Deb’s suggestion of Spinach instead of the Chard. Notify me of follow-up comments by email. Well I looked up my tagged recipes for an idea of what to do with the swiss chard and your recipe came up. Hi, I’ve never posted before but I’ve been a reader for a while. I’m surprised no one has mentioned chutney and yogurt. I sorta made this, but used cinnamon and nutmeg and mad ginger instead of masala and curry and put in a ton of mushrooms and some carrots and used bok choy instead of chard and didn’t add lime and put in more sweet potato and lentils and garnished with dates. And healthy. Made this tonight. http://foodforlaughter.blogspot.com. Thanks Deb! He’s even taking leftovers in his lunch tomorrow. Just read the comment about coconut oil.. why didn’t I use it when it’s sitting there!!!! It feels amazing to be back and I’m really glad to be sharing this insane Red Lentil Curry. This was more delicious than I could’ve imagined (and I imagined it to be pretty darn good!). Thought it would be something different to pu on a baked spud! So enter lentil soup. I’ve been reading your blog for years and just now found this recipe when I was looking for something to do with the lentils in my pantry. https://www.lentils.org/recipe/curried-red-lentil-dhal-by-chef-michael-smith PS. i made this tonight and it was super delicious – i substituted broccoli for the swiss chard and it worked out well. This may salvage the rest of the recipe, for my tastes. This is definitely making the frequent dinner rotation list. Would using red lentils help? Very filling. Would be good scrambled up as taco meat or on a bun with sweet potato fries!! I would like to serve it as a side dish with a roast. I used a garlic/ginger paste and frozen spinach instead of fresh ginger, garlic cloves and chard. But really, it had my name all over it, because the sweet potatoes were made spicy, not saccharine, and the Indian-spiced lentils and greens were exactly the health kick I needed after this weekend of heavy intake, with the ease of a one-pot meal. Any better suggestions what to use next time – anybody? And to learn something completely random. Hanne — Ooh, I cannot get enough of smoked paprika. @Ouiser: Try Better Than Bouillon. I made this the other night for some family that was in town, and it was SO good. I’m just not sure about the heat factor here, specially since it also calls for a jalapeno. This is an outstanding curried lentil dish. I just made this and it is DELISH! Makes 8 servings. One thing though – how did you keep the potatoes and lentils from getting mushy? This looks absolutely delicious! This sounds like a great recipe. and i disagree. They liked being brought together in this way. Can you offer a suitable substitute? I would also use less lime juice. I often find that the red-skinned-orange-fleshed ones to be more on the holding-together-once-cooked end. Thank you! I have been obsessed with all three individually for so long! They have the power to turn a plate of leafy greens and vegetables into a meal, or even create a filling salad all their own. Flavour was good (followed recipe except for subbing red pepper flakes for the jalapeño). Only problem is WAY too much lime! But this is one of the rare soup recipes I make only during the cold weather months. Since I cook for just myself, this will be all I’m eating for the next day or so, and quite happily, I might add! I liked it with bread topped with some cream cheese. So, I agree with the others, this looks very tasty and pretty. And the cilantro and lime at the end is the clincher for me! I made this dish for my husband and friends, but it is special because I chose it as the first food our 6.5 month old son could join us in eating! Based on the contents of my cupboards I made these mods: subbed 4 japanese eggplant for the chard, 2 heaping tbsp capt pataks hot curry paste for the jalapeño, left off the final toppings. Thanks for the recipe. And I have to say that as it was cooking and the boyfriend and I were tasting I was LOVING it; absolutely excited for the lentils to be soft enough to stir in the cilantro and lime and call dinner served. -Sara. But I do love most of Deb’s recipes and thanks Deb for sharing! I hibernate, so to speak. ooh! Unsuccessfully. The only thing I did different was use red lentils which speeded up the cooking time and added a little coconut milk near the end. I’m somewhat obsessed with sweet potatoes since I discovered that I do like them when they aren’t buried in mini-marshmallows. I used spinach instead of char because my grocer didn’t have it. Texture was quite mushy; would probably recommend adding the sweet potato later in the process. I did NOT expect this recipe to taste so good! I too used kale – I had spinach and kale on hand but wanted to use up the kale. I only cooked them in the broth for a total of 20 min before adding the chard, and that still made them mushy. This actually, truly elicited a grumble from my stomach. I’ve stated before that I love to eat soup year round. See more ideas about Smitten kitchen, Recipes, Food. even my lentil-averse, carnivorous, non-leftover eating girlfriend gobbled it up happily, and took the leftovers for lunch two days in a row! Perfect way to offset the massive amount of holiday sweets I’ve been consuming. We served it with a pat of butter on top, which was delicious. and without the coriander. 1 1-inch piece fresh ginger root, peeled and grated, 1 jalapeño pepper, seeded if desired, then minced, 2 pounds orange-fleshed sweet potatoes, peeled and cut into, 1 pound Swiss chard, center ribs removed, leaves thinly sliced, 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores, Curried Lentils and sweet potato from smitten kitchen calories, Butternut Squash, Chickpea and Spinach Curry. I also subbed in some kale that is on the verge of not being usable and this is delicious. Gotta say though, BEST dish I’ve made in a while! Feb 18, 2018 - Tiny black lentils and a little “French” finish make this dal taste like the most luxurious thing in the world. I had already introduced him to onions, garlic, sweet potato, and swiss chard (our CSA box is directing much of the foods I’m introducing him to). This is very good… made it on a whim assuming it would work great for a pot luck tomorrow night! served on bed of basamati rice. Our other 8 roomies love you too by the way. Once adding that, we could hardly taste any flavor beyond the lime. I’m also making the Cranberry Vanilla Coffee Cake, – a neighbourhood favourite by now ;). Not because we don’t like them, but because there is just so much out there waiting to be cooked and eaten. Anyway, THANK YOU for an excellent first meal that we could share with our son! Sounds really appealing… and it looks nice too. I’m making this assuming there will be lots of leftovers for lunches & after-meeting dinners all week. Lentils are not mushy and everything tastes like or even better than my favorite Indian restaurant. Spoon into a large, shallow serving dish. Thank you! Thanks for the inspiration! I recently discovered how good sweet potatoes are roasted with salt and cumin and eaten with chile relish – your lentil-yam mush looks fabulous as well. I’m grateful, however, for having discovered Garam Masala, through this recipe. Amanda — I’d just skip the lime next time if it didn’t do it for you. But tastes good still…even if not as good with orange yams. Delicious! I have her first book, The Smitten Kitchen cookbook, but will probably bring this one to the library book sale. Very tasty and warm in my belly! I made it too spicy to taste the chard, unfortunately, due to extra large jalapeño plus seeds but happy there is green in there. This time I added a tiny little bit of Knorr’s instant soup powder :( (what a sacrilege!!) Can I substitute vindaloo for garam masala and curry. It’s also soupier this time, not sure why. Recipe by smitten kitchen. It does intesify the spice flavour. Thank you so much for sharing this new favorite with me! I did not peel the sweet potatoes, I never do, as most vitamines are supposed to be in the peels. I made this for dinner tonight! just had some of it reheated, it was already excellent when it was made but a day later wow it’s fantastic, i was impressed that it was something i made! Will definitely make again. Using coconut instead of olive oil also gave it a nice flair. Brown are definitely on the soft side. And having made your Israeli cous cous with roasted tomatoes, I’m thinkin’ I’m in good hands. Only thing is I used red lentils since I didn’t read all the comments. S. from The Student Stomach — I’m sure regular potatoes would be just fine. Just discovered your website thanks to this recipe. Thanks Deb. hi deb – i only have canned lentils, so i won’t need to monitor them for cooking. Dec 23, 2020 - smittenkitchen.com recipe index. Unfortunately once it got to the table and we dug in, I decided that I definitely preferred it before adding the citrus. Honestly, it was so good, we couldn’t have cared less. Just made this. It’s just jam packed with “super foods” (I always picture a butternut squash with a cape). :). Loverly! i love the sweet potatoes and the flavor of the lime in this (and that it’s all cooked in one pot!). I’m freezing about half, hopefully it will reheat well for future dinners. Also a little trick a friend shared when she cooks curry dishes, is to heat the spices in the pan for a minute then add the oil and cook on their own until very aromatic, then add your onions etc. May 24, 2020 - Tiny black lentils and a little “French” finish make this dal taste like the most luxurious thing in the world. Combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper in a blender until smooth. I made it last night after dinner (to bring for lunches this week). this was delicious, thank you! I made this last night for a few friends and we all loved it. We seriously dig your accesible recipes, especially the Indian food section. My cat likes to eat dried lentils! can’t get enough!! I loved it and am saving the recipe to make again! Used split peas instead of lentils (thought the split peas WERE lentils when checking inventory!! Thanks for sharing!!! I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. If needed. much for this one to the mixture into 4 patties, using additional to... Thing is i used a garnet yam powder would be 2 or 3 parts water to part... Prevent the lentils are a little? ahead and made this, and only found it because it is good…! 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