Best 10 Curried Lentil And Spinach En Croute Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Curried Lentil and Spinach En Croute" is a flavorful and satisfying dish that blends the earthy flavors of lentils and spinach with the warmth of curry spices, all wrapped in a golden puff pastry crust. This vegetarian delight is not only delicious but also packed with nutrients, making it a wholesome and comforting meal. Whether you're a seasoned home cook or a beginner looking for a new culinary adventure, this comprehensive guide will provide you with the knowledge and techniques you need to create a perfect "Curried Lentil and Spinach En Croute" that will impress your family and friends.

Let's cook with our recipes!

CURRIED RED LENTIL AND SPINACH STEW



Curried Red Lentil and Spinach Stew image

Provided by Lauren

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil
1 red onion (thinly sliced)
4 garlic cloves (minced)
2 tablespoons freshly grated ginger
1 Tablespoon garam masala
1 teaspoon turmeric
1 large can (28 ounces RedPack crushed tomatoes)
1 cup water
1 cup red lentils
6 cups fresh baby spinach
1 tablespoon white wine vinegar
1 cup full fat coconut milk
Fresh cilantro (for serving)

Steps:

  • Heat the oil in a large, deep-sided pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic, ginger, garam masala, and turmeric; cook for 1 minute, or until fragrant. Add the crushed tomatoes, water, and lentils.
  • Cover the pan, leaving the lid slightly ajar, and simmer for 20 to 25 minutes, until the lentils are tender. Stir in the spinach and vinegar and cook until the spinach is wilted. Slowly stir in the coconut milk. Season to taste with salt.
  • Top with fresh cilantro.

Nutrition Facts : Calories 293 kcal, Protein 12 g, Fat 14 g, SaturatedFat 8 g, Sodium 281 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

SPINACH, RED LENTIL, AND BEAN CURRY



Spinach, Red Lentil, and Bean Curry image

A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.

Provided by CURRYLOVINVEGGIE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 15

1 cup red lentils
¼ cup tomato puree
½ (8 ounce) container plain yogurt
1 teaspoon garam masala
½ teaspoon ground dried turmeric
½ teaspoon ground cumin
½ teaspoon ancho chile powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can mixed beans, rinsed and drained

Steps:

  • Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
  • In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
  • Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
  • Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g

CURRIED SPINACH AND LENTIL BAKE



Curried Spinach and Lentil Bake image

Baked with lentils and rice in this casserole recipe, frozen spinach makes for a healthy and filling dinner.

Categories     spinach     lentils     casserole     frozen spinach

Time 55m

Yield 10

Number Of Ingredients 10

1 c. chopped yellow onion
1 clove garlic
3 tbsp. olive oil
1 c. basmati rice
2 tsp. curry powder
1 1/2 tsp. salt
1 tsp. Freshly ground pepper
2 package frozen chopped spinach
2 c. cooked brown lentils
2 can coconut milk

Steps:

  • Preheat oven to 350 degrees F. Cook onion and garlic clove in olive oil in a large heatproof skillet over medium-low heat until translucent. Stir in rice, curry powder, salt, and pepper; cook 2 more minutes. Add spinach, lentils, and coconut milk. Cover and bake, 30 to 40 minutes.

Nutrition Facts : Calories 282 calories

INDIAN LENTIL CURRY WITH SPINACH



indian lentil curry with spinach image

Provided by romain | glebekitchen

Categories     Main

Time 1h15m

Number Of Ingredients 14

1 Tbsp coriander powder
2 tsp cumin powder
1 tsp kashmiri chili powder
1 1/2 tsp salt
1 cups red split lentils (masoor dahl)
3 1/2 cups water
1/2 tsp turmeric
8 oz baby spinach (coarsely chopped)
4 Tbsp vegetable oil
1 onion (finely chopped)
2 green chilies (minced)
2 Tbsp garlic ginger paste ( - recipe link below)
1/4 cup tomatoes (diced or use 2 Tbsp tomato paste diluted in 2 Tbsp water)
1 tsp salt (to start. You are going to need more. Adjust to taste.)

Steps:

  • Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
  • Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
  • Heat a skillet over medium heat.
  • Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
  • Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
  • Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
  • Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
  • Stir the tempering into the lentils. Add the salt and taste.
  • Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
  • Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.

Nutrition Facts : ServingSize 8 servings, Calories 168 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Sodium 824 mg, Fiber 9 g, Sugar 2 g

LENTIL & SPINACH CURRY



Lentil & Spinach Curry image

A delicious alternative to a greasy takeaway! Really quick to make and is packed full of storecupboard essentials, too.

Provided by hayleylongdin

Time 20m

Yield Serves 4

Number Of Ingredients 11

410g can green lentils, drained
380g can leaf spinach, drained
400g can chopped tomatoes
1 red onion, finely diced
2 cloves garlic, crushed
2 Tbsp Balti curry paste
150ml vegetable stock
20g fresh coriander, roughly chopped
1 Tbsp oil
Naan bread
Chutney

Steps:

  • Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for 1 minute
  • Stir in curry paste and gently fry for 1 minute
  • Stir in tomatoes, stock and lentils, bring to the boil and reduce to a simmer for 10 minutes
  • Stir in spinach and gently heat through
  • Remove from heat, stir in coriander
  • Serve with warm naan bread and chutney

CURRIED SPINACH AND LENTIL BAKE



Curried Spinach and Lentil Bake image

Made this yesterday, it was very easy and really tasty. It falls into the minimal ingredients category. From Country Living's shorcuts. The article said that Julia Child once said "frozen spinach is certianly one of the great inventions." Well, whatever!? She said that before they came up with rinsed and bagged spinach. I reduced the oil and used lite coconut milk. A great vegan main dish recipe, or serve it with meat for a really easy home made dinner. Use a pan that's oven-proof for easy clean-up, or if you don't have one, transfer to a baking dish. Note that lentils should be cooked first and spinach thawed and drained.

Provided by Kumquat the Cats fr

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup yellow onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1 cup basmati rice
2 teaspoons curry powder
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
2 (10 ounce) packages frozen chopped spinach, thawed and drained of liquid
2 cups brown lentils, cooked
2 (13 1/2 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
  • Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
  • Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

CURRIED LENTIL AND SPINACH EN CROUTE



Curried Lentil and Spinach En Croute image

Make and share this Curried Lentil and Spinach En Croute recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, flinely chopped
2 carrots, grated
2 tablespoons curry paste
100 g red lentils
400 g chopped tomatoes
200 ml vegetable stock
2 tablespoons mango chutney
50 g peanuts, toasted
450 g fresh spinach
100 g feta, crumbled
375 g ready made puff pastry

Steps:

  • Heat oven to 220C.
  • Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
  • Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
  • Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
  • Chop spinach roughly and mix with feta.
  • Roll pastry into a 12 inch square and keep any trimmings.
  • Cut in half and place half the pastry on a greased baking tray.
  • Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
  • Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
  • Run a lattice cutter over the remaining half of the pastry leaving and inch border.
  • Lift the lattice onto the filling and gently strech until the two pastry borders.
  • Use the trimmings to make star shapes to decorate.
  • Bake on the top shelf for 20 mins until golden.
  • rest for 10 mins before serving.
  • Once cold this can be wrapped in foil and frozen for upto 1 month.

CURRIED SPINACH RICE LENTIL BAKE



Curried Spinach Rice Lentil Bake image

Tools: knife and cutting board; food processor (optional); measuring cups; strainer; two small saucepans with lids; a large skillet; oven safe baking dish

Provided by Joyce @Light Orange Bean

Categories     Dinner

Time 1h

Number Of Ingredients 11

2/3 cup raw brown lentils
2 2/3 cups water
1 cup chopped onion (yellow or red)
1 bunch fresh spinach (approximately 10 oz, finely chopped)
1 clove garlic (finely chopped)
3 tbsp olive or canola oil
2 tsp yellow curry powder
½ tsp salt
½ tsp freshly ground black pepper
1 cup brown rice
2 cups coconut milk

Steps:

  • Cook Lentils: Measure the lentils into a strainer, pick over and remove any stones. Rinse thoroughly under running water. Transfer rinsed lentils to a saucepan, add 1-1/3 cup of water to lentils. On a stove top, bring the water to a boil then set the heat to medium low to simmer for 25 minutes.
  • In another saucepan, add brown rice and 1-1/3 cup of water. On a stove top, bring the water to a boil then set heat to low to simmer for 10 minutes.
  • While lentils and rice are cooking, use knife or food processor to chop onions, garlic, and spinach into fine pieces.
  • Preheat oven to 350 ºF. In a large skillet, heat oil over medium-high heat. Add chopped onions and garlic; then stir until onions are translucent and softened. Stir in rice, curry powder, salt and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk; cook for 1 minute.
  • Transfer the lentil rice mixture to an oven safe dish; cover with oven safe lid or aluminum foil and bake 35 minutes.

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Categories     Soup/Stew     Onion     Yogurt     Curry     Celery     Spinach     Lentil     Carrot     Fall     Simmer     Bon Appétit

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
3 garlic cloves, minced
1 tablespoon curry powder (preferably Madras-style)
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 16-ounce bag dried lentils (about 2 1/2 cups)
1 6-ounce bag baby spinach leaves
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
  • Ladle soup into bowls. Top each serving with spoonful of yogurt.

VEGAN LENTIL CURRY



Vegan Lentil Curry image

This hearty vegan lentil curry is the perfect weeknight meal. It's creamy, filling, easy to make and loaded with flavor.

Provided by Alison Andrews

Categories     Main Course

Time 55m

Number Of Ingredients 18

2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 teaspoon Crushed Garlic
1 Tablespoon Mild Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
1 1/2 cups Dried Brown Lentils ((300g))
28 ounces Canned Chopped Tomatoes ((800ml, 2 cans))
3 cups Vegetable Stock ((720ml))
14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
2 cups Fresh Basil
1 Tablespoon Coconut Sugar (or Light Brown Sugar)
Sea Salt and Black Pepper (to taste)
Basmati Rice ()
Fresh Basil
Fresh Lime

Steps:

  • Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
  • Add in the dried lentils and toss them with the onions and spices.
  • Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
  • When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
  • Serve with rice, fresh basil and some slices of fresh lime.

Nutrition Facts : ServingSize 1 Serve, Calories 412 kcal, Sugar 8.3 g, Sodium 625 mg, Fat 19.9 g, SaturatedFat 12.4 g, Carbohydrate 45 g, Fiber 18.5 g, Protein 15.9 g

Tips:

  • Use high-quality ingredients: Fresh vegetables, herbs, and spices will make a big difference in the taste of your dish. Choose organic ingredients whenever possible.
  • Don't be afraid to experiment: There are many ways to make this dish your own. Try adding different vegetables, herbs, or spices. You can also use a different type of cheese or bread.
  • Make sure the lentils are cooked through: Lentils should be cooked until they are soft but still hold their shape. If they are undercooked, they will be hard and unpleasant to eat.
  • Don't overcook the spinach: Spinach only takes a few minutes to cook. If you overcook it, it will become wilted and mushy.
  • Serve the dish hot: This dish is best served hot out of the oven. If you let it cool, the crust will become soggy.

Conclusion:

Curried lentil and spinach en croute is a delicious and satisfying dish that is perfect for a special occasion. It is also a great way to use up leftover lentils. With its flaky crust, creamy filling, and flavorful curry sauce, this dish is sure to impress your guests. So next time you're looking for a vegetarian main course, give this recipe a try. You won't be disappointed!

Related Topics