John Myers
Lentil Curry Pasta À La Papa
The perfect lentil curry pasta à la papa recipe with a picture and simple step-by-step instructions.
- 125 g Red lenses
- 100 g Peas frozen
- 1 Onion approx. 50 g
- 250 g Bell pepper (½ red / ½ yellow / ½ green)
- 0,5 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 2 tbsp Olive oil
- 250 ml Vegetable broth (1 teaspoon instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 0,5 tsp Mild curry powder
- 0,25 tsp Cayenne pepper
- 100 g Pasta / Gabelleti from Buitoni
- 1 tsp Salt
- 4 tbsp Cooking cream
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 2 tbsp Creme fraiche Cheese
- 2 Stems / tips of basil for garnish
- Peel and quarter the onion and cut into wedges. Clean and wash the peppers and cut into small diamonds. Clean, wash and cut the chilli pepper into small cubes. Peel and finely dice the garlic clove and ginger. Boil the pasta in salted water (1 teaspoon) until it is firm to the bite and drain. Heat olive oil (2 tbsp) in a high pan and stir-fry the vegetables (onion wedges, chilli pepper cubes, garlic clove cubes, ginger cubes, red lentils, green peas and pepper diamonds) vigorously in it / stir fry, deglaze / pour on with the vegetable stock (250 ml) and everything closed Let the lid simmer / boil for approx. 10 minutes. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), mild curry powder (½ teaspoon) and cayenne pepper (¼ teaspoon). Fold in the cooking cream (4 tbsp) and cooked noodles and season well with sea salt from the mill (2 big pinches) and colored pepper (2 big pinches). Serve garnished with basil.
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