in Recipes

Red lentils with peppers and coconut milk

updated

Spread the love

Ingredients for 4 servings:

  • 250 g lentils, red
  • 4 spring onions
  • 2 bell peppers, red and yellow
  • 1 pepper, red
  • 100 ml coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • 1 tsp turmeric
  • 1 tsp salt
  • 750 ml vegetable stock

Instructions

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

Wash and trim the spring onions and slice into thin rings. Wash, deseed, and dice the bell peppers. Wash, deseed, and finely chop the chili peppers. Heat the oil in a pan and sauté the spring onions and bell peppers until translucent. Add the lentils and sauté for about 5 minutes. Now add the chili peppers and season with turmeric and salt. Add the vegetable stock, bring to a boil briefly, and then simmer over medium heat for about 15 minutes, stirring frequently. Finally, stir in the coconut milk and lemon juice, season to taste, and serve immediately.

Facebook Comments

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.

Zucchini and minced meat casserole

Tschiller with Chebureks