Our step-by-step guide shows you how to cook easy lentil recipes that will be healthy, delicious and affordable! Treat yourself with this amazingly versatile ingredient.
3 easy lentil recipes
Simple Red Lentil Spinach Curry
Low in calories and vegan, but not only for vegans, makes this one of the top easy lentil recipes!
|1 tsp||Olive oil|
|2 m.-large||Onion(s), red|
|75 g||Sugar pods|
|1 tbsp||Curry paste, red|
|1 tbsp||Tomato paste|
|250 g||Coconut milk, e.g. Alpro Coconut Cuisine|
|200 g||Lentils, red|
|Ginger, fresh or powdered|
|Basil, fresh or dried|
. . . . .Working time about 20 minutes. . . . .Cooking/baking time approx. 45 minutes. . . . .Total time about 1 hour 5 minutes
First, cut the onions, garlic, peppers and sugar pods into small pieces. The vegetables can be replaced by alternatives, depending on the taste.
In a deep pan with a lid (alternatively feasible in the cooking pot), add the olive oil and let it get hot. Sweat the onions over a medium heat. Once they become a little glassy, add the garlic and continue to fry.
Add the sliced peppers and sugar pods to the pan along with the frozen spinach. The spinach does not have to thaw beforehand, it does so in the pan by itself. Fry the vegetables for about five minutes, then add the curry paste and tomato paste and toast briefly.
Now add the coconut milk and the tomatoes. Stir and add the lentils. Add about half (250 ml) of the water to the pan and stir in everything. Simmer on a medium level and add more water as needed until the lentils have the desired bite.
While the curry is simmering, you can already taste. Season to taste with salt, curry powder, ginger, basil and turmeric. Add the juice of the lemon according to taste. Better to put a half in and try it and then add the rest as you like.
What spices and how much of each one you use depends on how sharp you want the curry. If you like, you can of course also add fresh chilli or coriander; It doesn’t suit my taste.
Of course, you can also serve the curry with rice, but Personally I find that the lentils are satisfying enough.
355 Kcal per serving.
Red lentil curry with coconut milk
A simple, tasty, healthy and cheap version of favourite and easy lentil recipes.
For 4 Portions
|533 g||Potato(s), lyane|
|267 g||Lentils, red|
|2 Tb||Olive oil|
|1 bunch||Spring onions|
|2. Tbs||Curry powder|
|2 tbs||Tomato paste|
|333 ml||Vegetable broth|
|Salt and pepper|
. . . . .Working time about 15 minutes. . . . .Cooking/baking time about 30 minutes. . . . .Total time approx. 45 minutesPeel, wash and dice the potatoes. Wash the spring onions and cut them into rings, wash the lentils.
Heat the olive oil in a large saucepan and sweat the spring onions glassy. Then add the potatoes and fry briefly. Add the tomato paste and curry, then add the lentils.
Now pour the vegetables with coconut milk and vegetable broth and cook for about 25- 30 minutes. Finally, season with the spices.
If the curry gets too “thick,” just add more vegetable broth. On the second day it usually tastes even better.
Lentil falafel: easy lentil recipes
Simple, vegetarian, low carb makes this one of the top easy lentil recipes around the world.
For 4 .Portions
|250 g||Lentils, red|
|2||Vegetable brew cubes|
|6 tbsp||Parsley, fresh (optional)|
|2 tbsp||Coriander, fresh (optional)|
|2 tsp||Cumin, ground|
. . . . .Working time about 15 minutes. . . . .Cooking/baking time about 30 minutes. . . . .Total time approx. 45 minutesPan the lentils in the butter and sweat briefly. Add 1/4 litres of water and the vegetable brew cube and cook over a medium heat for about 20 minutes.
Meanwhile, chop onion, parsley and coriander.
If the lentils have not disintegrated after 20 minutes, puree briefly. Allow the mixture to cool briefly and add any other ingredients. Form small little chicks out of the crowd.
Heat the oil in a pan, depending on the taste, and fry the falafel from each side for about 2 minutes.
Tastes great with fried vegetables and a tahine dip or with salad, e.g. tabouleh.
Author: Genevieve Dumas is a food, fashion, health and beauty writer from New York, who has worked for a range of major magazines.