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Lentil curry

updated

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Ingredients for 4 servings:

  • 100 g lentils, red
  • 2 large carrots
  • 1 onion(s), red
  • 20 g tomato paste
  • 180 ml vegetable stock
  • 80 ml cooking cream or soy cuisine, 7% fat
  • 5 ml oil for frying
  • Paprika powder
  • curry powder
  • 100 g natural yogurt or vegan yogurt substitute
  • e.g. parsley
  • some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and dice the onions and carrots. Sauté both in a pan with oil for 5 to 6 minutes. Then add the red lentils, spices, tomato paste, cooking cream, and vegetable stock and mix well. Reduce the heat to low and simmer for 10 to 12 minutes, until the lentils are tender, stirring occasionally. Garnish the curry with yogurt, parsley, and a squeeze of lemon juice and serve. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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