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Red lentils with tempeh

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Ingredients for 1 servings:

  • 100 g tempeh (gyro tempeh) or homemade seasoned tempeh
  • 1 tbsp oil
  • 120 g lentils, red
  • 1 can coconut milk, 400 ml
  • some rosemary, fresh
  • 5 tomatoes, dried
  • 1 tsp, heaped curry paste, green
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, quick, easy

Cook the lentils in simmering salted water. Meanwhile, dice the tempeh and fry them in a pan with oil until crispy. Slice the sun-dried tomatoes (not the ones in oil) and finely chop the rosemary leaves, then add them briefly to the pan. Add the coconut milk, curry paste, and lentils and bring to a boil. Season with salt and pepper.

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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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