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Paprika curry with red lentils

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Ingredients for 4 servings:

  • 500 g bell pepper(s), colored
  • 1 can tomatoes, chopped, approx. 400 g
  • 1 can coconut milk, approx. 400 g
  • 150 g lentils, red
  • 250 ml broth
  • 2 onions
  • 2 tbsp, heaped tomato paste
  • 2 tbsp curry paste
  • salt and pepper
  • Cayenne pepper
  • Balsamic vinegar

Instructions

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

vegan

Finely dice the onions and slice the bell peppers into thin strips. Sauté the onions and the bell pepper strips. Briefly fry the tomato paste and deglaze with the tomatoes. Add the coconut milk, stock, and lentils. Season to taste with curry paste and spices and simmer for about 15 minutes. Serve with rice, millet, couscous, or pasta.

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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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