Low-FODMAP Indian Potato and Lentil Stew Recipe

Written by Kenneth LeeSeptember 14, 2020

Table of Contents:

Red Lentil Stew with Sweet Potatoes | Vegan & Kid Friendly | Easy Instant Pot Recipe

Welcome to life in general Vlogs and thank you joining me. video today’s video is all about red lentil curry stew that is very easy to make less than 25 minutes in total including cooking I made it kid friendly and also this particular recipe is vegan you are more than welcome to add an adjustment gradients sometimes I’ll make it with chicken I try to make this with a very easy and user-friendly to watch and also to follow also right below I’m going to have the recipe for you guys I hope you guys enjoy it. If you’re new to my channel thank you so much for joining please don’t forget to subscribe and like that’s how I know that you like my content if You my old subscriber thank you so much I love you guys very much please comment down below and like I want to make sure that you guys are watching in it that’s how I know I love to interact with you guys if you have any questions I hope you guys enjoy it here is the recipe below..
Recipe.
List of ingredients.
Salt and pepper To your taste.
1 tablespoon of cooking oil of your preference.
1 tablespoon sweet paprika.
1 tablespoon of curry powder.
1 tablespoon of turmeric.
One large Tomato&#55356;&#57157;.
One large Onion.
1-3 large Carrots chopped.
One large sweet potato &#55356;&#57184;.
One large regular potato &#55358;&#56660;.
2 cups Red lentils washed.
1 to 2 cups of long grain rice.
One can of coconut milk &#55358;&#56667;.
One cup of water &#55357;&#56487;.
Optional garbanzo beans one can and cilantro or Dill.
Steps.
Turn on your Instant Pot on to sauté.
Add your cooking oil.
Then your tomatoes and onions salt and pepper and the rest of the spices sautéed for about a minute add your carrots, potatoes red lentils mix it and really well then Add your coconut milk And adjust the amount of water to cover Justin off all the ingredients after you make them don’t put too much water Because the pressure will make more liquids and you don’t want to be like a soup to cook the rice you could cook it in an instant pot Or separately. Close your lid make sure it’s on seal are usually cook it on manual for 15 minutes if you’re adding any type of meat or chicken make sure you cook it under beef or stew Setting for 15 minutes and then you could do a natural release for about 10 more minutes I hope you guys enjoy this recipe if you have any questions please comment down below don’t forget to like and comment and share much love.
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Low-FODMAP Indian Potato and Lentil Stew Recipe

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Lentil and Sweet Potato Stew

Show Description

Try this wonderfully nourishing and delicious one-pot vegetarian stew with hearty lentils and sweet potatoes. It’s naturally tasty and #vegan!
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#veganfood #veganrecipes #easyveganrecipes #veganism #cooking #healthyfood #vegetarian #lentil #stew

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Vegan Winter Lentil Stew

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A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. FULL RECIPE BELOW..
PRINTABLE RECIPE: https://www.budgetbytes.com/vegan-winter-lentil-stew/.
Full Recipe &#55357;&#56391;&#55357;&#56391;&#55357;&#56391;.
INGREDIENTS.
2 Tbsp olive oil.
1 yellow onion.
4 cloves garlic.
4 carrots (about 1/2 lb.).
4 stalks celery.
2 lbs potatoes.
1 cup brown lentils.
1 tsp dried rosemary.
1/2 tsp dried thyme.
2 Tbsp Dijon mustard.
1.5 Tbsp soy sauce.
1 Tbsp brown sugar.
6 cups vegetable broth.
1 cup frozen peas.
INSTRUCTIONS.
1. Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat..
2. While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. 3. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté..
4. As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth..
5. Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally..
6. Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew..
7. Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!
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Stewed Lentils #MeatFreeMonday | CaribbeanPot.com

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Get my cookbook @ http://www.WestIndianFoodCompany.com Learn how to make a quick and simple lentil stew, loaded with pumpkin in this episode of #MeatFreeMonday with Chris De La Rosa of CaribbeanPot.com.
For this vegan lentil stew you’ll need…
1 large can lentils.
1 can stewed tomatoes.
1/4 teaspoon salt.
1 cup diced pumpkin.
1 cup veg stock.
1 teaspoon browning.
1/4 teaspoon black pepper.
1 large shallot.
3 cloves garlic.
2 scallions.
1 tablespoon chopped parsley.
1 tablespoon brown sugar.
1 tablespoon olive oil.
1 bay leaf.
1/2 scotch bonnet pepper.
Please Support: https://www.patreon.com/caribbeanpot.
More Caribbean recipes can be found at http://www.caribbeanpot.com.
Please support my efforts @ https://www.patreon.com/caribbeanpot.
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot 100 Traditional And Fusion Recipes Vol 2 @ http://www.WestIndianFoodCompany.com.
Connect with Chris De La Rosa.
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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com

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Spiced Lentil Stew with Potatoes | Naturally Ella

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This warming lentil stew is the perfect winter dish. It’s vegan, gluten-free, and full of flavor with help from a spiced blend of cinnamon, cloves, and cardamom. The lentils are easy to work with since they require no soaking and cook within 30 minutes..
Be sure to subscribe and check out all the videos in the series (https://www.youtube.com/playlist?list=PLs-FvYL2089Yst_I-C-t-flCRQ2_2Pfe6) and if you make a recipe using your pantry ingredients, share it on instagram with the hashtag #PantryPower!
Ingredients:
3 celery stalks.
1 large Yukon gold potatoes.
1 small yellow onion.
1 tablespoon olive oil.
¼ teaspoon sea salt.
1 clove garlic.
1 1/2 cups green/brown lentils.
1 teaspoon ground cardamom.
1 ½ teaspoon ground cinnamon.
⅛ teaspoon ground cloves.
4 to 5 cups low-sodium vegetable broth.
½ cup tomato sauce or crushed tomatoes.
1 teaspoon lemon zest.
¼ teaspoon black pepper.
Salt, to taste.
Parsley, for topping.
See the full recipe: https://naturallyella.com/spiced-lentil-stew/.
Follow along elsewhere:
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SPINACH & BUTTER BEAN CURRY | LOW FODMAP | VEGAN

Show Description

Read: The Very Best Shoe lace Clips of 2020

Incase you haven’t noticed we’ve been high on low FODMAP recipes since we’ve released our Happy Gut course. It’s such an amazing entry to plant based eating and really great for people with digestive issues. This Butterbean Curry is s super easy and wholesome. Dave is currently doing the course and he’s been having this regularly now that beans have been reintroduced to his diet..
learn more about our Happy Gut course here:
https://courses.thehappypear.ie/happy-gut/.
All the best,.
Dave & Steve..
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#TheHappyPear

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Lentil Hotpot Recipe Vegan Ginger & Vegetable stew casserole

Show Description

Lentil hotpot with ginger, garlic and chilli, sweet potato, potato, carrots, peppers, capsicums, bell peppers, courgette 100% vegan..
As part of the HOW TO COOK GREAT NETWORK
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Also take a look at our channel for other great cooking genres..
And look at the websites for in detail recipes, gallery and cooking tips..
http://www.howtocookgreatethiopian.com.
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http://www.howtocookgreatcurry.com.
http://www.howtocookgreatfilipino.com

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Ingredients 1 tablespoon garlic-infused olive oil 1 tablespoon ginger root, peeled and grated 3 1/4 teaspoons curry powder 1 1/2 teaspoons garam masala 1 14.5-ounce can diced tomatoes, undrained 1 cup water 1 potato with skin, cut into 1/2 inch pieces 1 medium sweet potato, with skin, cut into 1/2.Directions In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer. Stir in broth and lentils.Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes.

Add spinach.The low FODMAP serving for canned lentils is a ½ cup or 46 grams, whereas the low FODMAP serving for cooked-from-dry green lentils is smaller at 1/4 cup or 23 grams. Using the low FODMAP serving size, up to 1 cup cooked-from-dry green lentils could be substituted into this recipe.This lentil stew is so good that we basically eat it at least twice a week.

So it’s about time to share the recipe. Beacuse it feels like I cracked the code to make a delicious thick, filling, sweet and hearty stew without the use of white refined sugars or other difficult to find ingredients to thicken/sweeten the stew.Place cooked beef, potatoes, and carrots into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined; season with more salt and pepper, if desired.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.In a large stockpot or dutch oven, heat 1 tsp garlic infused oil and about half the olive oil over medium high heat. Add Return the reserved meat to the stock pot and add in the stock, 2 cups of the water, bay leaves and other herbs. Cover Add the carrots, parsnips, and celery to the pot.

Method: To make our Low FODMAP Hearty Lentil Soup Recipe, follow these steps: 1.Heat olive oil in a pot. Slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and sauté for about 5 minutes. 2.Wash and drain lentils and add it to the pot along with the diced tomatoes (with juices), cumin, oregano, asafoedida powder, cayenne pepper, and some freshly cracked pepper (10-15.

Heat for a minute or two, just to give the carrots and potatoes a head start. Add vegetable broth and lentils. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots.Reduce heat to medium-low, partially cover with a lid and simmer for 15 minutes.

Add lentils and greens and simmer for a further 10 minutes. Gently mash soup to thicken. Season with salt and pepper. Stir through lemon juice and zest to taste.

Garnish with.In a medium-large saucepan, Add the lentils, carrots, tomato paste, water, Italiano seasoning, salt and pepper. Add the fried onions.There are low FODMAP serving sizes of lentils, but the recommended serving sizes vary depending on the type of lentil and how it was prepared. Most importantly, in our Test Kitchen analysis the volumes that are actually low FODMAP are NOT the volumes stated on the Monash app (as of September 2019) for three out of their four entries.

Add your carrots and potatoes to the pot with the vegetable broth. Allow to simmer for 10-12 minutes, until the carrots and potatoes are tender. Add the remaining vegetables except for the spinach.

Allow to cook until the veggies are all tender.Method Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and.Stir in the lentils, tomato paste, turmeric, cumin, chili powder, salt and pepper. Increase the heat to medium-high.

Once the stew starts to boil decrease the heat to medium-low and let simmer uncovered until the cubes of vegetables are soft (approximately 30.

List of related literature:

Add the lentils, the sauteed onion, the remaining 9 tablespoons of oil, the barley, dry soup mix, sesame seeds, cumin seeds, paprika, celery, garlic, and crushed bouillon cubes to the beans in the cooker; stir to combine.
from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger, Julie Kaufmann Harvard Common Press, 2004
Bring to a high boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes or until the lentils and sweet potatoes are tender but not mushy.
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less by Brandi Doming Time Incorporated Books, 2018
Add the paste, dhana jiru, sambhar masala, cayenne, turmeric, 1 teaspoon salt, and green chiles; cook over moderate heat for 3 to 5 minutes, stirring constantly to avoid sticking or burning, and adding a splash of water if necessary.
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King University of California Press, 2007
Simmer”, cup Quinoa, 1 cubed POTATO, 1 diced CARROT and 1 chopped YELLOW ONION in 2 cups ONION BROTH until tender, about 15 minutes.
from Cooking for Healthy Healing: The healing recipes. Book two by Linda Page Traditional Wisdom, 2002
Add the potatoes, garbanzo beans, bay leaf, stewed tomatoes, and tomato sauce; bring to a simmer and cook until the vegetables are softened, about 30 minutes.
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body by Susan Gregory Tyndale House Publishers, Incorporated, 2017
Put the drained lentils in a handiſpan, add 3 litres/12% cups of water, bring to boil, reduce to very, very low heat, cover and simmer until cooked (approx 3%-4 hours).
from Classic Cooking Of Punjab by Jiggs Kalra, Pushpesh Pant Allied Publishers, 2004
Add the paprika and charred vegetables and simmer gently until the lentils begin to fall apart and thicken the soup, about 20 minutes longer.
from Bar Tartine: Techniques & Recipes by Nicolaus Balla, Cortney Burns, et. al. Chronicle Books LLC, 2014
Cover and cook for 20 minutes or until the lentils and potatoes are soft.
from The Serotonin Power Diet: Eat Carbs-Nature’s Own Appetite Suppressant-to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain by Judith Wurtman, Nina T. Frusztajer Rodale Books, 2009
2\|Add vegetable broth, nutritional yeast, herbs, and potatoes.
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla BenBella Books, Incorporated, 2013
Add oregano, cumin, cinnamon, ¼ teaspoon salt, and chopped vegetables; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes.
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook’s Illustrated America’s Test Kitchen, 2014

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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96 comments

MnetiusSeptember 15, 2020 - 04:31

That looks bloody awesome!! Making it now!! �� Thanks boys!!

MenrisSeptember 16, 2020 - 00:14

Where is your organic ginger from? Mine comes from Peru and I wonder how organic it really is.

BuzathisSeptember 17, 2020 - 14:02

Love me some Chris. I don’t know of it’s because he’s so in tune with his heritage, his cooking, his coolness or what.

NaranSeptember 18, 2020 - 00:29

Can I make this with the lentils in the bag? Does it need to be cooked longer?

ThorgalbineSeptember 18, 2020 - 08:47

Can you taste the coconut in this curry? I dislike the taste of coconut. If so, is there any alternatives? Coz otherwise, this curry sounds scrummy!

FowynSeptember 20, 2020 - 12:12

Made this last nite. Yummy and easy to do. Ate with sweet potato mash on a freezing cold day. perfect. You guys are great.

TatilarSeptember 21, 2020 - 11:00

If I want to eat some more veggies on the side with that dish, what would you suggest please?

AurilsaSeptember 22, 2020 - 00:35

do you have any plans to bring your product range to Northern Ireland?? id really love to see it here xx

ShawieldSeptember 23, 2020 - 05:48

I love butter beans! Try butter beans in garlic vegan butter…awesome:)

AnarargasSeptember 23, 2020 - 16:50

I love it, looks so delicious, and such handsome jumpers too!

MorluradSeptember 24, 2020 - 18:43

It’s nice to have another recipe for lentils.. this looks so nice and colourful..30 mins makes it even better��

DokusSeptember 25, 2020 - 13:24

I appreciate the meatless dishes! Thanks!! I’ll try this out today!

BrightgroveSeptember 26, 2020 - 20:08

It looks delicious! I love lentils they’re a good source of fiber, protein and excellent substitute for meat. I’m trying this this weekend. Keep the great & healthy recipes coming!!!��

MiragarSeptember 27, 2020 - 08:16

Great recipe. Butter beans and spinach curry looks tasty.��

BladebringerSeptember 28, 2020 - 20:29

Boi!!!! Doh mek meh slap yuh…lol
Cryin’ over fresh ‘tyme’….buy ah pot get a plant/ seeds from de hardware store….by de way could anybody hook me up wit som shado beni seeds/plant…tanks

Lovely recipe dahlin’

DagdarielSeptember 29, 2020 - 13:30

Made this tonight for tea; not only amazing flavour, and simple to make, but filled me up and really high in fibre. Love these quick, flavoursome recipes: no expensive ingredients needed and this curry feeds loads.:D

GamiSeptember 30, 2020 - 06:37

Yesterday i was supposed to make a lentils Dahl, but forgot to buy curry powder.. I was kinda sad and spend and hour on the Internet for a another recipe.. then I came across your video, and WOW!!
When I tasted it I was so happy that I forgot to buy the curry powder! I ate it with some cawliflower rice and a bit of creme Fraiche.
I liked it so much that I decided to make it for dinner again today! Thank you so much for this amazing recipe!!

KatilarOctober 1, 2020 - 15:33

Hi bro, moved into my first new flat anf started cooking on my own for the first time…and this was my first recipe, very good video and descriptuon. Food was so amazing and i make it on a regular basis…just want to say thank you for your energy! Also made that cauliflower dish too!

ManahuginnOctober 2, 2020 - 02:29

Lads, please do a vegan spin on a “Sunday Roast”:)
Yous are doing great ��

NalmelhalaOctober 2, 2020 - 08:51

i hope you cuold put the recips on the discription box.. cause like me sometimes i’m having a hard time recognizing some of the ingredients that you guys are saying.. but i love your cooking. every time i tried cooking your recipe i always got a possotive comment from my boss. thank you soooooo much..

SarisarOctober 4, 2020 - 08:40

If I use fresh lentils rather than from the can I just make the same and let it cook as regular or do I have to cook the lentils separately and then make your recipe? Thanks

ZuranOctober 4, 2020 - 21:47

Greetings @thehappypear. Thank you very much for your help to inspire me to cook wonderful plants based recipes.
I have one question for you. How do you shop for spices, especially bulk spices. Where could I find some quality bulk spices. It’s annoying when my smoke paprika tube runs out and I have to keep refill it, plus they’re quite expensive.
Thank you agai and keep up the good work ��

DianadredOctober 6, 2020 - 07:48

I really enjoy your videos. The auto generated captions are hilarious ��

BearimOctober 7, 2020 - 05:08

Where do get butter beans? Is there another name for them? Is it white bean or pinto? How do I find out about fod map?

BroadsmithOctober 8, 2020 - 08:54

Love your styles, cooking should be so simple and enjoyable…your stew looks so colourful and hearty imma defs try this one. Keep em coming, love from New Zealand:) x

BaronOctober 8, 2020 - 15:39

Just to add that i absolutely love your recipies as they’re sooo easy. In general, after starting cooking vegan food i realised how quick, simple and flavourful it is. You can’t mess it up. (With meat you’re always on your toes, checking if it’s not overcooked/undercooked)
Just throw a bunch of goodness in a pot and voila!

MugrelOctober 9, 2020 - 10:59

U brothers are adorable and so informative. Wish I can meet u both. I suffer from what my stomach dr says IBS. Not sure I agree but am suffering. I also have reflux and heartburn. Daibetes and so much else but i find u recipe incredible. I am a chicken and meat eater aT times, hold the boo and hiss lol. I find I do digest a bit better the vegetarian and vegan way. Ty for sharing with all of us! Bless u both!

SharanOctober 9, 2020 - 19:54

Could I substitute the green scalions for something equally flavarouble?

LandalarOctober 11, 2020 - 22:07

Oh shame because in Australia we don’t have the can of the mixed vegetables (tomatoes, bell peppers etc).

KazrakasaOctober 12, 2020 - 08:07

This looks so good. My mom makes a really good lentil soup but I have never made one myself. Looks like a great recipe!

TosarOctober 13, 2020 - 13:44

Made a mistake adding sugar. It’s spoiled the whole thing. Next time the same recipe minus sugar and it should taste great.

ShadowweaverOctober 14, 2020 - 03:44

I love this recipe. What could I use instead of the stewed tomatoes?

AriuziusOctober 15, 2020 - 06:13

I made this for dinner last night and it’s so seriously good!! Bummed that my hubby and son took all the leftovers for lunch today and I’m left with none.

ZatiusOctober 16, 2020 - 07:06

Greetings from Sydney ��
Thanks for a great looking recipe!
It would be a huge help if you could list the ingredients in the description.
Otherwise we are frantically scribbling in notebooks

KalkisOctober 16, 2020 - 16:10

Looks like a winner recipe. I loved your Low FODMAP Fritters that you showed a couple of weeks ago but the video is now missing. Will it be posted again? My kids loved it which is great. Thanks for these recipes.

BurilsaOctober 18, 2020 - 16:28

Cannellini beans can be substituted for Lima beans or Butterbeans yes?

KirithisOctober 19, 2020 - 12:28

I made this and it was delicious! Very easy to make too, thanks

DagdarisOctober 20, 2020 - 05:35

I made it and eating it right now. OMG! sooooo good! I used carrots since I don’t have pumpkin. I added fresh thyme which gives it a nice kick. I left out the salt. I ate it with brown basmati rice. If I have leftovers tomorrow, I will eat it with some couscous. Thank you for this wonderful recipe! Delicious and I am vegetarian too!

ShamOctober 21, 2020 - 11:45

Soooo yumm! I could live off of vegan broths in the winter and salads in summer! Thank yo for this!

ShakamuroOctober 22, 2020 - 04:38

INGREDIENTS
1.5 Tbsp oil
Thumb-size piece of ginger
1 chilli
Scallion greens
Oyster mushrooms
2 Tbsp tamari soy sauce
1 tin butter beans (240g net weight)
100g fine green beans
100g spinach
400g tin chopped tomatoes
160ml coconut milk
1.5 Tbsp Curry powder
1 generous tsp ground cumin
Juice of half a lime
Pinch of salt

SamuktilarOctober 22, 2020 - 18:09

Can you do this with dried lentils? If so how much should I use? Can I use potatoes instead of pumpkin?

MatOctober 24, 2020 - 05:08

I love the meatless series, definitely try to make it permanent because veggies and legumes make for delish and gorgeous dishes! ��

RainworkerOctober 25, 2020 - 03:34

This recipe is AMAZING! Thank you, everyone give this a try, it is super yummy.

NarnOctober 26, 2020 - 04:53

Thanks guys made this today served with quinoa and some beetroot. Yummo! Xx

WhiteeyeOctober 26, 2020 - 10:05

Great idea the meat free Mondays. Inspiring people to have more vegetarian dishes i love that and this looks so tasty ��

FrostsingerOctober 27, 2020 - 13:47

thanks that looks delicious, Can’t wait to try this one out!

ArargOctober 28, 2020 - 13:51

Hi guys! You always prepare very similar dishes. How many curry videos do you have?? �� anyways, thank you for sharing!

WhiterayOctober 29, 2020 - 11:44

Looks awesome! How about asafoetida as a low fodmap option? I know they use it in India in place of garlic and onion… do you guys know?

MonrisOctober 30, 2020 - 05:06

are you actually telling people to cook with canned, chemical-filled foods?? Canned tomatoes are not tomatoes.

DagdarielOctober 31, 2020 - 03:42

Could I just throw all of this into a slow cooker for a few hours? Trying to meal prep and it would take so much pressure off lol

DiananayaNovember 1, 2020 - 13:22

I usually cooked curry lentils. Now this is a new way for me to cook it. I gotta tell you that my family really liked it, especially my husband. Thanks for this recipe.

MavezanNovember 2, 2020 - 15:18

Should I cook the dried lentils first? Or can I just add it to the pot?

StoneshadeNovember 3, 2020 - 12:28

Lentils made into vegan chilli sounds good. Maybe some corn bread and cheese.

GardarrNovember 4, 2020 - 01:25

What if you get the bagged lentils? I’ve never had lentils so I don’t know how to prep it

HellbeardNovember 4, 2020 - 04:00

I like every one of your videos before I even watch them, coz i know whatever you make is good ��

KajasNovember 5, 2020 - 02:52

Thanks for sharing this recipe. Looks so delicious. Will be trying one of these days

GagamandNovember 6, 2020 - 02:04

It would be more tasty with fresh tomatoes and fresh dall not can stuff too much salt and preservative in tin

DalkreeNovember 7, 2020 - 06:37

mmm looks & sounds yummy. thank you for your video series, i love it!

DalalarNovember 9, 2020 - 06:16

Good for you Dave! I cook one large batch of beautiful vegan soup every Saturday. Then I portioned it out, and build the rest of my work week meals around that. Life is so much easier when you have something to build on to round out your meals. Is asafoetida an option to replace garlic on Low FODMAP?

KagraNovember 9, 2020 - 23:33

“Having access to all that niceness up here in Canada spoils a brotha” lmao

BandinayaNovember 10, 2020 - 13:01

Respect for all these wicked dishes! All your stuff turn out good when I try them. Keep up the good work ��

DianalbineNovember 11, 2020 - 13:46

Really appreciate the attempts at low fodmap, but this one makes me skeptical… butter beans are only safe at 35 g, which means you could only eat 1/7 of this at a time, and that is not taking into account stacking (other ingredients like baby spinach that are also high in fructans at larger serves). Green beans and coconut milk are both high in polyols, so even if individually they have a safe serve, I wouldn’t combine them, etc

ShaktikasaNovember 12, 2020 - 11:48

Mmmmm so good ��I’ve been vegetarian for two years and I love lentils

DelagarNovember 13, 2020 - 04:46

Approximately how much lentils did you use? I buy the dried lentils, not the can.

LardredNovember 14, 2020 - 04:46

I just purchased lentils, I’m looking for healthier recipes, I will try your recipe! ��

NakusNovember 15, 2020 - 19:26

Keep it coming. I love indian food. Do a low fodmap series. Would you ever do whole30?

MunidiNovember 16, 2020 - 12:54

Thanks guys. I have all these ingredients all the time. Looks great. I will cook on Sunday for work lunches next week.

IanbandisNovember 17, 2020 - 02:59

I had forgotten about the benefits of green of scallions. During my pre-vegan days, I ate chive cream cheese often.

MoogujinNovember 17, 2020 - 19:22

I’ve lived in south Florida for 45years and I’ve never seen canned lentils. However Mr. Chris, awesome job, as always. Your fan on SF.

MoriNovember 18, 2020 - 16:00

I replaced the pumpkin with sweet potatoes and omg it was so good! I didn’t have any browning but I used carribean seasoning. Hmmm

AgamagasNovember 18, 2020 - 19:01

If I was to use dry lentils how long
Will it take to cook and would i put it in before the pumpkin

ShalenNovember 21, 2020 - 11:25

Looks delicious:) I just got an instant pot. I’m afraid to use it lol. I don’t want to blow up the house. I’m not good at following directions 😉

MowieldNovember 22, 2020 - 04:47

You guys always have all these mushrooms i’ve never seen in any regular supermarket. Where do you get them fresh?

AdoraninNovember 22, 2020 - 13:29

It will be better boiling bagged lentils instead of canned, (real home) cooking.

GravelsingerNovember 23, 2020 - 18:41

Add a couple of tea spoons of ground allspice to this recipe.

MolarNovember 25, 2020 - 04:52

Perfect substitute for meat. With steamed jasmine rice it’s so yammy

MalantriusNovember 25, 2020 - 18:02

giving it a try using red lentils from the pack with carrots in my instant pot.

MorarinNovember 26, 2020 - 14:23

Thanks for the recipes lads, totally changed my diet. Any alternative to the spinach on this one?

SternwindNovember 27, 2020 - 05:06

I don’t have an InstaPot, but this recipe makes me want to go buy one! Loved the recipe and appreciate the editing lately! Hope you’re well!

ShaliradNovember 28, 2020 - 17:46

I always see these Caribbean recipes including pumpkin, but I don’t know what kind of pumpkin? Not sure what to look for when I go to the grocery store to find pumpkin.

ArashijindNovember 29, 2020 - 11:22

Guys FFS what´s the matter with you, this recipe is extremely limited and does not entail any kind of caramelization. Ingredients are being thrown into the pot without any passion and heat whatsoever. Eventually the food turns out to be a massive disappointment (blend). In case you guys want to check out some proper cooking subscribe the Finn’s and sons channel. #sorrybutnotsorry

BroadhammerNovember 30, 2020 - 12:53

looks great, love your work boys!

ingredients for those asking

spinach and butter bean curry
the happy pear

thumb size piece of ginger
1 chilli
green tops of a bunch of scallions

oyster mushrooms (200g)
1 tbs tamari

1 tin of butter beans
100g (half a cup) green beans
100g spinach
1 tin chopped tomatoes
160ml coconut milk(half a tin)
1.5 tbs curry powder (try 1 tbs)
1 tsp ground cumin

juice of half a lime

ArazilkreeDecember 1, 2020 - 11:19

A very punjabi dish sir. Love the video. Not much difference between carribean and punjabi food ��

TaullDecember 2, 2020 - 02:03

I could do with a meatless Monday, Wednesday, and Friday! Love your recipes. ♥️

DurDecember 2, 2020 - 13:16

Can i buy this wonderful black jacket anywhere? Thanks for the great recipes!

AgamarneDecember 4, 2020 - 10:43

Awesome!! I am having a hard time as a vegan with IBS.. Low Fodmap cookbook maybe? <3

MazilkreeDecember 4, 2020 - 18:51

I just made it with red lentils and it’s delicious! Thank you very much

CeranaDecember 5, 2020 - 16:01

I love stewed lentils..or lentils �� whatever is the name. I called it soup.

DuraDecember 6, 2020 - 22:15

I recently started eating plant based and this was so helpful. Thanks for posting!

DuzshuraDecember 7, 2020 - 21:39

Another tasty curry… love it. I never tire of curries. They’re so versatile. Cheers!

AriulasDecember 9, 2020 - 00:04

Looks soo much better than my stew lentils can’t wait to try.

AgabandisDecember 9, 2020 - 19:16

So quick and easy. Didn’t have browning but I think it was still great.

AuririmDecember 10, 2020 - 21:31

I just made beans yesterday and it took 35 minutes this machine is amazing love the color of yours ��

FaugamiDecember 11, 2020 - 11:43

yah man! me love dis food,an the accent too. Jah luv from Kenya Africa

MagesmithDecember 12, 2020 - 16:59

Just made this recipe minus the brown sugar and it is super delicious! I’m having this with quinoa on the side. Thanks for sharing ��

ShalintriusDecember 13, 2020 - 07:43

We love lentils and I usually make it in to a soup with chicken broth but this vegan style of meal is amazing and I usually have all the ingredients on hand but I don’t have a pressure cooker. do you think I could still create this meal without one?

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