Curried Lentils
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 1/2 tsp. Curry powder |
| 1 tsp.. Ground cumin |
| 1 cup No salt added vegetable stock |
| 3 1/2 cup Water |
| 1 cup Red Lentils |
| 1/3 cup Pistachios, shelled (shelled) |
| 1/3 cup, packed Raisins |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounce Paneer (cut into 1/2 inch cubes) |
| 8 Ounces Fresh spinach |
Instructions
Add the cumin and curry powder and cook for about one minute.
Add the chicken broth, water, lentils, pistachios, raisins, salt, and pepper. Reduce the heat to medium and cook for about 10 - 15 minutes until the lentils are just cooked.
Add the paneer and cook for about 2 minutes.
Place the spinach leaves in 4 bowls and top with the curried lentils. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Curry dishes like this one is so simple and flavorful but it has a lot going for it other than that.
The tastes come together well with the savory paneer and lentils combining with the spicy curry. There’s a number of levels of sweetness from the veggies and of course the raisins. A great weeknight dish that makes for easy leftovers for lunch or dinner the next day. This is almost a perfect Mediterranean Diet Score recipe with more veggies, great quality oil, legumes, nuts, fruit, and fermented dairy.
Paneer can be a challenge to find in some places but it is so worth it. The cheese is mild with savory notes. It may be bland for some because it has very little, if any, added salt, which makes it a perfect vehicle for a super-flavorful dish like this one.