Curried Lentil Bread Recipes

Steps:

• Preheat the oven to 375 degrees.
• Lightly spray a 9x5” loaf pan with non-stick cooking spray.
• Heat oil in a large skillet over medium heat.
• Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
• Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
• Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
• Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
• Taste and see if more salt is needed, then add mixture to the loaf pan.
• Bake loaf until firm, about 40-50 minutes.
• It’s best to let the loaf sit for 15-20 minutes before serving.

Steps:

• In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrat, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir int he lentils.
• Add the milk and stock to the pan and cover and bring to a simmer and then reduce heat to low and cook covered stirring occasionally for 15 minutes.
• Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
• Transfer to a large bowl and set aside for 30 minutes to cool and then add the breadcrumbs and egg to the lentil mix and mix until well combined.
• Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
• Heat the remaining oil in a large non stick frying pan on medium high and add the patties and cook in batches for 3 to 4 minutes on each side or until cooked through and light golden.
• Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.

Steps:

• 1. . Stir together flour, vital wheat gluten and water. 2. Let rest 30 minutes to autolyze. 3. Add yeast and remaining ingredients. Mix just until combined. Do not knead. 4. With dampened hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and if refrigerated, up to 20 hours. 5. The dough can be used immediately after the initial rise, or stored, refrigerated, loosely covered, if used within 7 days. 6. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 7. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough). 8. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 9. Just before baking, paint the top with water. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife or shears. 10. Slide the loaf directly into the hot dutch oven, replace lid. Alternately, place the silicone mat or cookie sheet, or the loaf itself on the stone. Pour one cup hot tap water into the broiler tray and quickly close the oven door. 11. Bake for 30 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 12. Allow bread to cool on a rack before slicing.

Steps:

• Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
• Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
• Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
• Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
• Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
• Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
• Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
• Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
• Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
• Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.