Make double if you want leftovers. Stir in the black pepper, cayenne (if using), and sugar (if using). The Thanksgiving Pumpkin Pie That Never Was », 1 tbsp good quality curry powder (or more to taste), 1 carton broth (4 cups) I used low-sodium, Kosher salt & black pepper, to taste (I used about 1/2 tsp salt). You know what else I realized? I always turn to the cookbook or her recipes online first as I know they are tested, reliable and good. 3. I’m glad you enjoyed it <3. xoxo Stephanie, Hey Stephanie, What a lovely comment…I’m grinning from ear to ear! Thanks for your feedback. But caution to anyone trying it, it may not be your “cup of broth.”. Absolutely delicious! Thank you! Oh, I’m so happy to hear that, Monique! Hi there, I’m so happy to hear you enjoyed it! I made it once before and noticed the lentils took a little longer to cook uncovered, so I made sure that the carrots were cut a little bigger the second time around so that they wouldn’t become mushy while cooking. This recipe is the BEST! Bring the mixture to a low boil, then reduce the heat and simmer for 5 Everyone was going back for seconds and thirds. We really love it around here, too. That is a tricky question about subbing coconut and nuts. Excellent recipe. I agree with you about this recipe not needing the rice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours). Wow, that looks great, must try this, maybe more spicy with chilis and sage – and without curry. If the food is hot enough it’ll wilt those greens perfectly just by stirring it in for a few seconds! Yummy! I didn’t have all of the ingredients, so I made some substitutions with ingredients that I had on hand to create this Instant Pot Lentil & Sweet Potato Thai Curry. Maybe next time i’ll just leave the spinach out. The dish is easily made vegan substituting coconut oil for the ghee. Next time I may leave out a bit of the curry powder so my 9 month old can eat it too. It has been a total light bulb moment. I don’t think I’ve tried freezing it, but I don’t see why not. I love it! Good times. I have made it several times. My previous supervisors always commented on this trait almost immediately whether … Add a pinch of salt, stir, and sauté over medium heat for … Thank you! :). I make it often in the colder months. How to Make Red Lentil Curry Step One – Sauté the Veggies Sauté onions and jalapeños for 5-7 minutes, until tender and fragrant. I don’t remember the last time my husband kept talking about how great was dinner long after we’d finished eating. I may be missing some flavor but no longer notice it, and my creations feel more wholesome and home-made to me. You start by sautéing a sweet onion and a few cloves of minced garlic. This was DELISH! Where’s it from?? 4. This is a keeper. :). Next comes 1 container of broth. Definitely try this one. Add the onion, garlic and sauté for 5-6 minutes, until translucent. I think I did the spinach wrong… mine didn’t steam so it was more like a wet bandaid texture… haha but the flavor was amazing! I’ll take it. A ton of flavor. Love the sound of this recipe! I’ve made this recipe twice now and it just keeps on getting better!! Anyway, I hope this helps! LOVE this recipe! Notes on the recipe: Angela suggests to top the curry with coconut flakes but I topped mine with toasted sliced almonds instead. This was one of the most delicious curries EVER. NOTE: I used water instead, did not use oil. I’m so, so happy to hear you enjoyed it. Whisk together ingredients and refrigerate. So glad I stumbled upon this just before the winter is out. I also pre-roasted my squash in the oven and used leeks instead of regular onion. The rice is delicious and I make it for my husband but I personally don't even need it. I will let you know how it turns out! Both were fantastic, fresh, flavourful, and filling dishes. Thanks for a good base recipe, I had to force myself to stop eating it. I’m so happy to hear you enjoyed it, Nanci! Unless of course you don’t know what to do with the leftovers and they die a slow death in the fridge. | Privacy Policy | Terms of Service, Serving Size 1 of 5 bowls | Calories 540 calories | Total Fat 14 grams. Copyright © 2021 Oh She Glows. « Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup, A simple roasted butternut squash salad », Super Fresh: Super Natural, Super Vibrant Vegan Recipes, 2 tablespoons (30 mL) virgin coconut oil or grapeseed oil, 1 1/2 cups diced onion (about 1 medium onion), 3 large or 4 medium garlic cloves, minced, 1 1/2 cups peeled and finely diced carrots (about 2-3 large), 1 (14-ounce/398 mL) can light coconut milk, 2 cups (500 mL) low-sodium vegetable broth, plus more if desired to thin the broth, 1/2 to 1 teaspoon fine sea salt, to taste, 1 tablespoon (15 mL) virgin coconut oil or vegan butter, 1 3/4 cups (430 mL) low-sodium vegetable broth, or as needed, 1 cup loosely packed fresh cilantro, large stems removed and finely chopped, Toasted pepita seeds (shelled pumpkin seeds). Hey there, I’m so glad the recipe was a hit!! I will be making this again. Now, add the rinsed uncooked lentils and 4 cups water. These recipes have been making transitioning into vegan eating so much easier. It’s still in my test kitchen. The last time I made it, I ate it up in a day. After cooking, stir in all of the spinach until wilted. So delicious, easy, filling. I did normal rice though, but the Dal was fantastico <3. A quick, stick-to-your-bones stew with a kick of heat. I also really like the creamy texture of the red lentils. Case in point: In the 7 years that I’ve grown this blog, I’ve yet to hire a team member to help my husband and me. WOW. It’s always lovely to hear my recipes have helped make someone’s transition to plant-based eating easier (and as tasty as possible!). Is that right? 10/10 would recommend. So much that I made it again a couple weeks after the first time. Oh I just love this recipe! Do you think it will freeze? Totally delicious and doable on a weeknight!! Thank you Angela for inspiring me to start cooking. Love your website, you are one of the first I used when I went vegan years ago and still super relevant and tasty today! Filed Under: Beans/Legumes, Chili/Stew, Dinner, Fall, Gluten Free, Grain, Low Sugar, Nut Free, Quick & Easy, Soy Free, Winter. www.superyou.ca/recipes/red-lentil-and-chickpea-curry-with-simple-chutney Reduce heat and cook for 10 minutes. Just a tip for parents, while the heat from the curry was minor to the adult palate, you might want to reduce it a bit for kid palates. Thanks for a simple and delicious recipe! Last night was the squash and blackbean burrito; tonight was this stew. Even better. Hey J, Thanks for your review! So happy you love it. The only tweaks I make is I add the cilantro and Spinach on the plates so that the greens don’t get soggy with the leftovers. It’s inspired by the Oh She Glows’ Golden Red Lentil Dahl, with some altered ingredients and a kick of extra spice. Now if I don’t have time to make homemade, I simply replace any called for in a recipe with plain filtered water and add some extra seasoning, like pink Himalayan salt or Bragg’s Aminos. Season to taste with salt and lime juice. This keeps all the flavours punchy and they don’t get lost in the simmer. I loved this so much, as did the friends I shared it with for a birthday dinner. I just eat it with an Ezekiel pocket bread. Great idea for a recipe! There’s a chance it could die there. Add the curry powder, cumin, and turmeric. Very hearty, healthy comfort food. My husband and son ate up their plates for dinner and we all ate it for lunch the next day. So far all recipes from Oh She Glows are wonderful. Oh, I’m so happy to hear this recipe helped remind you! Thanks for this great recipe! We both look forward to working our way through many more of your recipes. It was awesome! The red lentil dal is that good! This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. When choosing between light coconut milk … (2) My apartment smelled of onions/curry for a few days after cooking this. Look so tasty and healthy. I went back for seconds many times. Super quick and left me wanting it again!! 2. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. I added a little cumin as well. Filed Under: Beans/Legumes, Dinner, Fall, Winter Tagged With: best stew recipe, curry, Red Lentil and Squash Curry Stew, vegan stew. I’ll take it. I made this last night and it was amazing! Nov 28, 2017 - Leftovers are the best. This recipe was everything that I wanted it to be and more, flavorful, delightful and so comforting. I have been a veggie for years. Fluff with a fork and stir in the cilantro. The butternut squash added a layer of creaminess. Golden Red Lentil Dal with Cilantro-Speckled Basmati — Oh She Glows Asking for help isn’t something that comes to me naturally as I’ve always been a fiercely independent worker. To vary the leftovers a little I added garam masala or some sriracha sauce. All rights reserved. I was craving a meatless meal the other night, so I decided to experiment with a lentil curry instant pot recipe from Oh She Glows. curry powder; fresh ginger; red lentils; coconut oil; turmeric; red curry paste; sweet onions; cane sugar; canned chickpeas; canned crushed tomatoes; Where’s the full recipe - why can I only see the ingredients? I never considered that this trait could potentially hold me back from growth. Or do you just add them in as is… Thanks! I’m a New York Times Bestselling cookbook author and award-winning app creator. Working with Ashley on the photography for the next book has allowed me to focus more on my biggest passions – the writing and recipe creation – not to mention finish on time! In a large saucepan, heat the oil over medium heat. In a large pot, add EVOO and chopped onion and minced garlic. Such a feel good warm yummy delicious dinner. Cook over medium heat for about 5-8 minutes. Copyright © 2021 Oh She Glows. ;-). It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. Omg this was delicious! I finishe Thanks : ). I also like to add some braggs to the finished product and go heavier on the ginger! Stir in a touch more broth if you'd like a slightly thinner consistency. I really appreciate your support so much. Thanks so much for the recipe :). I’m glad this recipe was such a success, Laura!! Stir in the entire can of coconut milk, red lentils, broth, and salt. Hi Vanessa, I’m so happy you enjoyed the recipe! I have no doubt this one will be the same. Holy cow! I paired this with Trader Joe’s, Naan. Add the cumin seeds … Will definitely be making this again. So I made this recipe last night thinking this is nice and easy…should be good, and Wow! The thing I love about stews in general is that they can be so versatile. I tried a similar recipe in the slow cooker and I found the onion still stayed crunchy even with 7 hours of cooking. I subbed red lentils for green lentils and just simmered it for 15 minutes longer and it tastes amazing. So so yummy! Last but not least, I want to wish all my fellow Canadians a very Happy Thanksgiving! I am such a visual person with recipes and I need to see pictures whenever possible. Divine. Vegan Lentil Stew. Thank YOU for coming back to this blog time and time again, and for making this career so personally rewarding. Oh my gosh this is delicious. :), This is the best dahl I have ever had in my entire life! I’d love to try this recipe but my husband is allergic to coconut, and many other nuts. I left out the sugar, substituted kale for spinach, and cut down to 1/4 tsp salt. Hi Sabrina, And I often thought that if I could just figure out how to manage my time better, I could do it all on my own. ?” only to open the fridge and find those leftovers, shoved to the back of the fridge to die. Leftovers turned into a new recipe? I make single servings in mason jars to freeze and thaw in warm water for a quick meal. My recipe is very similar to yours. I made this last night and LOVED it. https://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew I’d love to hear how it goes :). For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. For the curry: Add the oil in a large pot and increase heat to medium. Would it be fine with you? The recipe turned out just fine, but am I looking (ideally) for WHOLE red lentils? In a large pot, add the oil, onion, and garlic. With my butternut already roasted this meal came together in about 25 minutes. It’s that good! Meanwhile, prepare the rice. I made this the other night with a few small substitutions because of what I had on hand — olive oil and full fat coconut milk with some of the fat lef off. I added some carrots, and fresh cilantro and 1 jalepeno pepper to spice it up. Check Out Our Video For How To Make Instant Pot Cauliflower Curry: So much more fun than trying to do it on my own! <3. My partner and I had this for dinner last night, and it was absolutely DELICIOUS! Add ginger and garlic and sauté for another minute or two. Cook for a minute, until fragrant. I found my stew needed about 7-8 hours on high, but it’s an old slow cooker. It was amazing. I am so lucky to have stumbled across this website, adore the wholesome ingredients and the amazing results. https://ohmyveggies.com/golden-french-lentil-stew-from-oh-she-glows-every-day We’ve been blessed with gorgeous, warm weather this weekend, and I hope you are too. Yum!!!!! Asking for help isn’t something that comes to me naturally as I’ve always been a fiercely independent worker. Hi! INSTANT POT DIRECTIONS: Turn on sauté mode. Add the broth and lentils and stir to combine. Thanks so much for the awesome comment, Bella! Hey Kim, Click below for my full story! Now stir in your cooked butternut and some greens if you’d like. I made this last night and it was a huge hit with the family. Glad it’s a hit with your 5-year-old too! I made this on Halloween... and told the kids it was my witch's stew... and cackled the whole time. | Privacy Policy | Terms of Service. So glad everyone enjoyed it. I am so in love with this recipe! I’ll take it. Slow cookers tend to vary too, so 4 to 6 hours may not be enough time, but that’s easy to play by ear. So just like your adaptation of Martha’s recipe, I adapted yours to what I had on hand. I added a can of coconut milk and fresh chopped jalepenos! Thanks!!! Don't forget to squeeze it with some lime juice before digging in, it brings out the flavours even more. Specifically I used 1 cup of coconut milk in place of broth because it was open and needed to be used. Sautee for about 5 minutes over low-medium heat. Stir in cooked butternut squash and greens of choice. Thank you. Hey Sarah, I’m so glad this one was a hit…and I agree, you can never quite have enough rice! Our working relationship has really opened my eyes to what I could achieve if I just asked for a bit more help.