Related Searches: Easy Lentil Curry, Curried Lentils
... to 180°C (Gas 4). Lightly oil a baking tray. In a large mixing bowl, combine the red lentils, brown lentils, aquafaba, breadcrumbs, garlic powder, oregano, lemon zest, and cayenne. With your hands, form approximately 1 ...
... red onion cut into wedges, 0.25 cup pepitas, 0.5 bunch mint leaves picked, 840 g cans no-added-salt lentils rinsed, drained, 60 g baby spinach leaves, 2 tbs dried cranberries, 1 lemon zested, juiced, 2 cups Greek-style ...
... , 2 tsp garlic powder, 2 tsp salt, 1 tsp pepper, 1 l passata sauce, 2 cups chicken stock, 200 g lentils rinsed, 100 g mushrooms. Method: Marinate the chicken thighs with garlic powder, salt and pepper and set aside for a ...
... , stirring to combine. Cover and cook on low for 6 hours (or on high for 3 1/2hours) or until lentils are tender and mixture has thickened. Stir in zest and season. Divide dahl among bowls. Swirl a little yoghurt through ...
A juicy steak and gourmet salad don't have to cost the earth. Try this budget-friendly steak and lentil salad recipe for a scrumptious weeknight dinner. Ingredients: 3 tsp honey, 0.5 lemon juiced, 2 tbs Woolworths extra ...
... the oil to form a paste, then mix in and coat the vegetables well. Roast for 30-35 minutes then add the lentils and pour in the stock. Place back in the oven for 10 minutes to finish cooking. Crumble the feta over the ...
... , 2 tbs ginger peeled, grated, 2 large onions peeled and chopped, 600 g carrots peeled and chopped, 120 g red lentils rinsed, 1.5 L vegetable stock hot, made with 2 stock cubes, 1.6 cup coconut milk reduced fat, 1 lime ...
... into thin strips, 2 medium onions peeled and diced, 2 cloves garlic peeled and minced, 3 tbs pesto, 250 g puy lentils ready cooked, 400 g chopped tomatoes, 200 g mozzarella. Method: Pre-heat the oven to 180°C/160°C fan ...
... . Heat the oil in a pan on medium heat and cook the leeks and mushrooms for 5 minutes. Add the garlic and lentils and cook for 2 minutes. Stir in the soy sauce and sage. Tip the mix into a food processor with the walnuts ...
... Heat the oil in a large pan on medium heat and cook the onions for 3-4 minutes to soften. Add the lentils and garam masala and cook for 2 minutes. Tip into a bowl. Add the grated carrot, egg and breadcrumbs and mix well ...
... multigrain bread toasted, 0.33 cup shredded light tasty cheese, 1 cup no-fat Greek-style yoghurt, 840 g lentils no added salt rinsed, drained, 1 tbs extra virgin olive oil. Method: Heat oil in a large saucepan over ...
... the onions, carrot, celery and olive oil. Bake it for 15 minutes or until vegetables are softened. Tip in the lentils and red wine and mix it through. Top with with sausage and half of the parsley. Return it to the oven ...
... medium-high heat. Cook, stirring, for 3 minutes or until mixture comes to the boil. Add pasta to lentil mixture, then toss to combine. Divide amongst bowls. Serve topped with parsley and parmesan if using. Categories ...
... , 3 tbs walnut oil, 1 tsp Dijon mustard, 1 pinch salt, 1 pinch pepper. Method: Place the spinach, lentils, peppers and walnut pieces in a bowl and mix gently. Whisk together the dressing ingredients in a small bowl and ...
... 1 large capsicum diced, 1 cup celery diced, 1 zucchini diced, 3 tbs chili powder, 285 g potatoes, 1 madras lentil pouch, 3 tomatoes diced, 1 cup vegetable broth, 1 cup cheddar cheese, 1 cup sour cream. Method: Heat olive ...
... further without compromising flavour in this hearty, budget-friendly cottage pie recipe. Ingredients: 0.5 cup dried red lentils, 0.66 cup milk, 3 carrots, 2 celery stalks, 1 brown onion, 2 cup salt-reduced beef stock ...
... wine vinegar, 0.5 tsp sugar, 1 red onion peeled & thinly sliced, 1 bay leaf. Method: Place freekeh and lentils in a large saucepan and add boiling water. Bring to the boil, reduce to simmer and cook, covered, for 20 ...
... finely chopped, 0.5 long red chilli deseeded, thinly sliced, 1 tbs massaman curry paste, 0.33 cup whole green lentils, 250 g sweet potato peeled, cut into 2.5cm pieces, 165 ml canned light coconut milk, 0.33 cup jasmine ...
... shredded. Method: Place the dried mushrooms in a bowl covered with boiling water and steep for 10 minutes. Cook the lentils to the boil in a large pan of boiling water and cook for 10 minutes, drain and pour into a large ...
... core removed, diced small, 2 cloves garlic peeled, minced, 1 tsp curry powder, 2 L water, 200 g dried red lentils rinsed, 2 sprigs thyme chopped, 1 leaf bay leaf. Method: Set a large pot to medium heat on the stovetop ...
... -and-ricotta filling enclosed in crunchy puff pastry - what's not to love? Serve with a simple lentil salad for a speedy weeknight dinner. Ingredients: 500 g chopped frozen spinach thawed, excess liquid removed, 375 g ...
... thickly sliced, 2 cloves garliccrushed, 1 tbs ground cumin, 1 tbs ground coriander, 800 g no-added-salt brown lentils rinsed, drained, 400 g no-added-salt-diced tomatoes, 1 cup salt-reduced vegetable stock heated, 2 tbs ...
... : 1 tbs olive oil, 1 medium yellow onion peeled and chopped, 200 g chorizo peeled and diced small, 250 g red lentils rinsed, 1 tsp smoked paprika, 1 tsp thyme fresh, chopped, 1 tsp cumin, 700 ml dark chicken stock, 800 g ...
... . Ingredients: 1 large carrot grated, 5 button mushrooms finely diced, 1 tsp dried oregano, 840 g no added salt lentils drained and rinsed, 1 cup kale finely shredded, 800 g can diced tomatoes, 1 tsp garlic paste, 250 g ...
... , 2 tbs curry powder or paste, 500 g parsnips peeled, diced, 1 green apple peeled, cored, diced, 0.75 cup red lentils, 4 cup vegetable stock, 0.25 cup plain yoghurt, 0.25 cup mango chutney, 0.33 cup bhuja mix, 0.25 cup ...
... extra virgin olive oil, 2 tsp dried Italian herb mix, 800 g diced Italian tomatoes, 425 g Macro Organic lentils rinsed and drained, 2 cloves garlic crushed. Method: Heat oil in a large, deep frying pan over medium-low ...
... 1 tbs extra virgin olive oil, 2 brown onions finely chopped, 2 cloves garlic crushed, 1.5 cups dried red split lentils rinsed, 0.25 cup gravy powder, 2 tbs Worcestershire sauce, 400 g no-added salt diced tomatoes, 500 g ...
... on medium heat and cook the onion for 5 minutes. Tip half of the onion into the food processor with the lentils, mushrooms, oats, a clove of garlic and lemon zest. Blitz until smooth. Pre-heat the oven to 180°C. Roll the ...
... make and is vegan friendly too. Ingredients: 2 tbs olive oil, 1 large onion, 400 g butternut squash, 400 g red lentils, 200 g carrots, 4 cloves garlic, 1 tsp ground ginger, 1 tsp cumin, 0.5 tsp cinnamon, 1.2 L vegetable ...
... the remaining butter and mash until smooth. Pre-heat the oven to 170°C/150°C fan-forced and pour the lentil sauce mix into a large ovenproof dish. Spread the mash on top and bake for 30 minutes, until golden and bubbling ...
... celeriac peeled and chopped, 200 g carrots peeled and chopped, 250 g parsnips peeled and chopped, 200 g puy lentils dried, 3 tbs harissa paste, 1 medium lemon juice and zest, 800 g cherry tomatoes, 3 cups vegetable stock ...
... and stock and partially cover with the lid. Bring to the boil, reduce the heat and simmer for 15 minutes until the lentils are tender. Pre-heat the oven to 180°C. Cook the potatoes in a large pot of boiling water for 8 ...
... and cook, breaking up any lumps with a wooden spoon, for 4 minutes or until browned. Add garlic, paste and lentils, then cook, stirring, for 1 minute or until fragrant. Add tomatoes and 1/2 cup water. Bring to the boil ...
... 1.5 cup vegetable stock hot, made with 1 stock cube, 1 cup milk, 200 g kale destalked and chopped, 250 g puy lentils ready cooked, 200 g puff pastry ready rolled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss ...
... cumin, 2 large carrots coarsely chopped, 2 L salt-reduced chicken stock, 2 tbs tomato paste, 1.5 cups red lentils, 0.5 cup Greek-style natural yoghurt, 0.33 bunch continental parsley leaves picked, 2 tbs chilli oil, 1 ...
... tsp ground cumin, 400 ml coconut milk, 4 large firm bananas peeled, sliced diagonally, 420 g no-added-salt lentils drained, rinsed, 450 g microwave basmati rice, 0.25 bunch coriander leaves picked, 0.25 cup banana chips ...
... peeled, diced medium, 1 tbs curry powder, 500 ml vegetable stock, 250 ml coconut milk, 800 g tinned red lentils drained, rinsed, 1 pinch salt, 1 pinch pepper. Method: Place a large pan onto the stovetop setting it to ...
... no-added-salt diced Italian tomatoes, 350 g Macro Organic wholemeal spiral pasta, 850 g Macro Organic lentils rinsed, drained, 0.5 bunch continental parsley leaves picked, 100 g Macro Organic salad mix. Method: Heat ...
... garlic and half the chilli, then cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes and lentils, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 8 minutes or until vegetables ...
... 0.25 cup vegan tikka masala curry paste, 420 g canned crushed tomatoes, 840 g canned no-added-salt lentils rinsed, drained, 1 sheet sheet vegan puff pastry partially thawed, 5 ml olive oil cooking spray, 200 g beanettes ...
... oven to 180°C. Line a baking tray with baking paper and cook pasta as per packet instructions. Place lentils, beef mince, half the garlic cloves, half of the parsley, breadcrumbs and pepper to taste in a food processor ...
... stick celery finely diced, 1 brown onion finely diced, 0.5 cup flat-leaf parsley roughly chopped, 420 g can lentils drained, rinsed, 400 g can diced tomatoes, 0.5 cup parmesan shaved, 500 g spaghetti, 2 tbs olive oil, 2 ...
... minutes. Stir in 2 cloves of garlic, smoked paprika and the miso paste and cook for 2 minutes. Tip the lentils into the food processor, tear up one of the wholemeal rolls into small pieces and add the mushroom mix. Pulse ...
... and chopped, 2 large lemons 1 sliced, 1 juiced and zested, 3 tbs miso paste, 4 tbs maple syrup, 500 g puy lentils ready cooked, 100 g spinach, 50 g walnuts. Method: Pre-heat the oven to 200°C. Tip the vegetables into a ...
... , 1 medium lemon zest and juice, 0.5 bunch dill finely chopped, 20 g butter softened, 400 g puy lentils drained, 50 g rocket, 0.5 bunch parsley fresh, chopped, 75 g sundried tomatoes oil reserved. Method: Preheat the ...
... diced, 2 tsp cumin, 2 tsp turmeric powder, 0.5 bunch coriander fresh, chopped, stalks included, 500 g puy lentils ready cooked, 1.6 cup coconut milk reduced fat, 2 limes 1 juiced, 1 chopped into wedges. Method: Heat the ...
... , 1 tsp ground cumin, 2 tsp sesame seeds, 0.3333 cup extra virgin olive oil, 420 g no-added-salt lentils rinsed, drained, 0.5 cup couscous, 1 lemon zested, juiced, 0.5 bunch continental parsley leaves picked, chopped, 2 ...
... large carrots grated, 1 tbs ground cumin, 0.24 tbs ground chilli powder, 840 g no-added-salt brown lentils rinsed, drained, 2 cups stale breadcrumbs, 1 bunch mint leaves picked, 1 pomegranate cleaned, arils reserved, 0.5 ...
... slow cooker soup is a simple way to eat healthily and heartily during cold weather months. Ingredients: 315 g lentils sorted and rinsed, 1 yellow onion peeled and diced, 4 cloves garlic peeled and minced, 410 g butternut ...
... chopped, 2 tsp garam masala, 1 medium sweet potato coarsely chopped, 2 cup salt-reduced vegetable stock, 420 g lentils no added salt rinsed, drained, 1 cup no-fat Greek-style yoghurt. Method: Heat oil in a large saucepan ...
... 1 tbs Dijon mustard, 200 g peppadew pepper drained and roughly chopped, 6 spring onions finely sliced, 1 can green lentils x 400 g, drained and rinsed, 3 little gem lettuces leaves separated, 100 g goats' cheese, 1 pinch ...
... 1.2 cup vegetable stock, 0.6 cup red wine, 1 tbs tomato purée, 2 tsp caster sugar, 125 g Puy lentils, 375 g cup mushrooms halved or quartered, 125 g shiitake mushrooms halved if large, 4 large field mushrooms about 250 g ...
... , 2 tsp ginger, 1 brown onion, 400 g sweet potato, 50 g baby spinach leaves, 1.5 cup Mckenzie's Red Lentils, 4 Mission Roti Bread, 1.5 tbs Hoyt's curry powder mild, 2 vegetable oil, 3 clove garlic. Method: Heat oil ...
... a medium saucepan. Add onion, garlic and cumin and cook for 5 minutes or until onion has softened. Add stock, tomatoes with juice and lentils to pan. Bring to the boil, then reduce heat and simmer for 20 minutes or until ...
... sliced, 2 cloves garlic crushed, 1.5 tbs Moroccan seasoning, 0.25 tsp chilli flakes, 1 cup dried red split lentils rinsed, 1 L vegetable stock, 400 g no-added salt diced tomatoes, 0.25 cup Greek-style yoghurt, 0.25 ...
... in the garlic, ginger and curry paste and cook for 3 minutes. Pour over the tomatoes, a can full of water and lentils and bring to the boil. Tip the mix into a slow cooker on high and cook for 3 hours, until the lamb ...
... . Stir in the garlic, kale and garam masala and cook for 5 minutes, until the kale has wilted. Stir in the lentils and cook for 2 minutes to heat through. Make 4 wells in the sauce and crack in the eggs. Place a lid ...
... for a few seconds until combined but still retaining a little texture. Drizzle the salsa over the warm lentils and toss together. Serve with toasted chapattis or flat breads. Categories: Dairy free; Egg free; High fibre ...
... the boil, skimming off the scum as it rises to the surface, and leave to simmer for 10 minutes until the lentils are tender and just falling apart. Remove from the heat, cover and set aside. Meanwhile, heat the oil in a ...
... rosemary, 2 tbs tomato puree, 2 tbs balsamic vinegar, 2.4 cups beef stock made with two cubes, 400 g green lentils can, drained. Method: Heat the oven to 140°C/120°C fan-forced. Drizzle a flame proof casserole dish on a ...
... pan with the oil and fry the onions, garlic, carrot & parsnip for 6 minutes while mixing. Cook the lentils as per packet instructions. Add all of the ingredients to the oven safe dish apart from the couscous and combine ...
... with the onions. Cook for 10-12 minutes, add the garlic and cook for 2 minutes. Stir in the harissa and lentils and mix well to coat. Cook for 2 minutes, add half of the chopped mint and stir through. Scoop the filing ...
... in a large pan on medium heat and cook the onions and mushrooms for 6-7 minutes, stir in the lentils,garlic, soy sauce, thyme and walnuts and cook for 2 minutes. Tip the roasted sweet potato, mushroom mix and oats into ...
... g chopped tomatoes, 1 tbs plain flour, 1.8 cup vegetable stock hot, made with 1 stock cube, 800 g puy lentils drained, 500 g potatoes peeled and thinly sliced. Method: Heat half of the oil in a large, non-stick pan on ...
... bread. Ingredients: 2 tbs olive oil, 1 onions peeled and finely chopped, 2 L vegetable stock, 200 g lentils rinsed, 425 g canned diced tomatoes, 2 dried bay leaves, 1 tbs dried Italian seasoning, 60 g chopped greens ...
... carrot and garlic. Cook for 8 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic. Add lentils, stock and 3 cups water. Bring to the boil, reduce heat and simmer for 35 minutes or until ...
... cumin, 1 pinch chilli flakes, 2 tbs plain flour, 0.48 cup Greek-style yoghurt, 2 tsp mint sauce. Method: Put the lentils in a pan. Add 450ml water and a pinch of salt. Gently cook over a low heat for 10-15 minutes until ...
... for 5-7 minutes until just cooked through. Mix together the remaining oil, vinegar and garlic. Cool the lentils a little under the cold tap, then drain. Toss through the spring onions, spinach and tomatoes, then stir ...
... chunks and put them in a large salad bowl with their sauce. Rinse and drain the lentils, dice the cucumber and chop the onion. Add the lentils, peas, cucumber and onion to the sardines. Add the mint to the salad with the ...
... , 3 tbs white wine vinegar, 2 tsp Dijon mustard, 5 tbs olive oil, 1 pinch salt, 1 pinch pepper. Method: Put the lentils in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 20—25 ...
Ingredients: 1 Pkt180g Ben's Original Protein+ Lentils, Turmeric & Brown Rice, 1stalk kale, 200 g cauliflower cut into florets, 0.5 tsp moroccan seasoning, 2 tbs extra virgin olive oil, 0.25 red onion thinly sliced, 3 ...
... chopped, 3 tbs olive oil. Method: Soak the broad beans in boiling water for 5 minutes, then drain. Put the lentils in a serving bowl, and season with a pinch of salt and some black pepper. Add the spring onions, chilli ...
... , 1 small cauliflower head, 15 g parsley, 140 g cucumber diced, 175 g tomato diced, 125 g cooked brown lentils, 15 g mint leaves, 30 g parsley. Method: Remove the outer leaves from the cauliflower head and break it into ...
... sliced, 4 tomatoes roughly chopped, 2 cloves garlic roughly chopped, 4 tsp curry powder, 2 tsp turmeric, 300 g red lentils, 3.6 cup hot vegetable stock. Method: Heat the oil in a large frying pan, add the onions and red ...
... boil, reduce the heat and simmer very gently, covered, for 20 minutes until the chicken is cooked through. Add the lentils and cook for 5 minutes. Stir in the okra, coriander and a little salt and cook for a further 5 ...
... to a tray and cover to keep warm. Cook remaining patties. Spread with hummus. Top with tabouli and 4 lentil patties. Roll to enclose filling. Cut in half to serve. Categories: High fibre; Lunch; Low sugar; Quick and easy ...
... crushed, 0.33 cup coriander, 1 small brown onion, 2 tsp ground coriander, 2 tsp ground cumin, 400 g can lentils drained and rinsed, 0.5 cup macro organic quinoa, 60 g baby spinach, 80 g feta crumbled, 2 tbs olive oil ...
... for 25 minutes, stirring halfway through. Add 500ml of water to a large saucepan and bring to the boil. Add the lentils, reduce the heat to low and simmer 15 minutes until tender. Turn the heat off and stir in the spices ...
... . Add onion, ginger and garlic and cook, stirring often, for 3-4 minutes or until soft. Stir through seasoning. Add lentils and 3 cups water. Bring to the boil, reduce heat to low and simmer, covered for 1 hour or until ...
... 2 tbs mint fresh, chopped, 2 tbs parsley fresh, chopped, 2 tbs coriander fresh, chopped, 600 g puy lentils canned, drained, 200 g sundried tomatoes drained, 120 g feta crumbled, 125 g rocket, 70 g pistachio nuts shelled ...
... stock cubes, 3 cups water, 1 pinch salt, 1 pinch pepper, 1 cup soup mix lentils. Method: Turn on slow cooker on low. Add veggies, lentil mix stock and water as well ham hock. Stir occasionally and add salt and pepper to ...
... if using, and garlic to pan and cook on low heat until softened then add carrots. After 3 or 4 minutes add the lentils, liquid, oregano and tomatoes. Bring to the boil, lower heat, cover and cook for 15 minutes or until ...
... have a meatiness that makes them a perfect substitute for minced meat in a ragu, bulked up with green lentils. Ingredients: 1 large onion peeled and chopped, 2 tbs olive oil, 4 large portobello mushrooms sliced, 2 medium ...
... and tomatoes. Bring to the boil, then cover and reduce heat to low. Simmer for 20 minutes or until lentils and vegetables are tender. Add beans and simmer for 5 minutes. Stir through coriander, reserving some for garnish ...
... , chilli and garlic and cook for another 2 minutes, add the spices and cook for another 1 minute. Add the lentils and mix to coat well, then pour over the chopped tomatoes and coconut milk, then add 2 cans full of water ...
... curry powder, stock powder, cumin, garlic and chilli and lastly capsicum. Mix through the zucchini, mashed vegetables and lentils and season to taste. Form into a loaf and coat with sweet chilli sauce before baking in ...
... firmer ones get a little longer to cook if you're chopping as you go. Lastly add the drained tin of lentils, which will mash somewhat into the curry and thicken it slightly as it cooks. Stir once all the vegetables are ...
... steamed, 1 brown onion thinly sliced, 0.33 cup parsley roughly chopped, 400 g can diced tomatoes, 400 g can lentils drained, rinsed, 1 tbs olive oil, 500 g extra-lean pork sausages. Method: Heat oil in a non-stick frying ...
... , 1 handful butter lettuce, 4 spring onions thinly sliced, 1 tbs barbecue sauce, 1 tbs tomato sauce, 420 g can lentils no added salt drained and rinsed, 2 tbs sweet chilli sauce, 500 g turkey mince, 1 tbs olive oil, 225 ...
... to a large roasted tray, stir to coat and roast for 10 minutes. Add the garlic, lemon zest, stock and lentils and return to the oven for 5 minutes. Stir in the chopped kale and top with the salmon fillets. Season with ...
... wine vinegar, 1 tsp Dijon or wholegrain mustard, 1 tsp honey, 0.5 clove garlic crushed. Method: Put the lentils and butter beans in a large serving bowl, then add the onion, cherry tomatoes and parsley. Mix together all ...
... Kent pumpkin cut into 2 wedges, 2 tsp Woolworths extra virgin olive oil, 0.5 bunch mint leaves picked, 420 g lentils no added salt rinsed, drained, 1 small red onion finely chopped, 0.25 cup pepitas, 0.33 cup currants, 1 ...
... the chopped herbs and the rest of the olive oil together in a small bowl to make a dressing. Stir the lentils into the roasting tin along with the spinach. Place the blocks of feta in the middle of the roasting tin and ...
... or appetiser. Ingredients: 2.4 cups vegetable stock, 300 g rhubarb washed, chopped and leaves removed, 400 g lentils store bought tin, drained, 2 tbs olive oil, 2 medium carrots peeled and finely chopped, 2 stalks celery ...
... 8 discs, 3 tbs olive oil, 4 tbs dukkah, 2 tbs honey, 4 medium carrots peeled and chopped, 250 g puy lentils ready to eat, 175 g feta crumbled, 1 large lemon juice and zest, 1 pack coriander fresh, chopped, 125 g rocket ...
... olive oil, 1 pinch salt, 1 tsp freshly ground black pepper, 170 g mixed baby salad leaves. Method: Place the lentils, carrot, shallot, thyme, and bay leaf in a saucepan with 5 cups of water. Simmer for 15-20 minutes or ...
... for 1-2 minutes, then add the spices and cook for a further 2-3 minutes until fragrant. Add the rice and lentils and stir to coat well for 1-2 minutes. Pour in the stock, add the coriander and season well. Bring to the ...
... peeled and minced, 4 tbs olive oil, 150 g kale destalked and chopped, 2 tsp balsamic vinegar, 500 g puy lentils ready cooked, 75 g gorgonzola. Method: Pre-heat the oven to 200°C, place the mushrooms stem side up on ...
... heat and then add the oil. Fry the onion, garlic, carrot and celery for 4 minutes while tossing. Add the lentils and herbs and fry for a further 6 minutes while mixing. Add the vegetable stock and allow to simmer for 40 ...
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