Vegan Power Protein Lentil Curry

Ingredients for 8 servings:

• 2 large onions
• 6 garlic cloves
• 4 carrots
• 4 stalks celery
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 500 g lentils, red
• 265 g kidney beans
• 265 g chickpeas
• 400 ml coconut milk
• 3 tbsp oil for frying
• 5 tsp curry powder
• 1 shot of red wine
• 200 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Place the red lentils in a large bowl and rinse them several times with clean water until the liquid is no longer too milky. Then cover the lentils with water to allow them to infuse a little. Place the canned kidney beans and chickpeas in a sieve and rinse briefly. Tip: If using dried lentils, soak the lentils well in advance according to the package instructions. Dice the onion and garlic. Dice the carrots, celery, and bell peppers, adjusting the size to your liking. Pour oil into a large pot and sauté the onion and garlic. Then add the carrots and celery and sauté briefly again. Deglaze everything with the red wine and then add the vegetable stock. Cover the pot and simmer for 5 minutes. Add the red lentils and the soaking water to the pot. Put the lid on and simmer for 15-20 minutes. The lentils will open when cooked. Check regularly to make sure there’s enough liquid left so nothing burns; if not, add more water. When the lentils are cooked, add the kidney beans, chickpeas, paprika, coconut milk, and curry powder. Stir well and bring back to a boil. Then reduce the heat and season the curry to taste with salt, pepper, and other spices or herbs. A quick tip: If you make too much, it’s okay. The lentil curry tastes even better the second day! Simply take the curry out of the fridge and warm it up briefly in a pan.