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Red lentil curry with peas

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Ingredients for 2 servings:

  • 150 g lentils, red
  • 250 g peas, frozen
  • 3 tbsp olive oil
  • 1 tsp, heaped herbs, mixed, hot
  • possibly chili flakes
  • 3 tbsp tomato paste
  • 1 tsp salt or vegetable broth, instant
  • n. B. Natural yogurt, 1.5% fat

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

vegetarian, quick to prepare

Cook the lentils according to the package instructions. After about 6 minutes, add the peas and cook for another 4 minutes. Drain the remaining water after the cooking time is over. Return the pan to the hot stovetop and add the olive oil. Add the herbs, chili, salt, and tomato paste. Mix everything well. Yogurt goes very well with this dish. Tip: I like to replace the salt with vegetable broth. It tastes more flavorful this way.

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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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Red lentil curry with peas