Ribbon noodles with lentil curry

Ingredients for 4 servings:

• 250 g spring onions
• 2 bell peppers, red
• 1 clove(s) garlic, finely chopped
• 1 piece(s) ginger, walnut-sized, finely chopped
• 2 tbsp olive oil
• 1 tsp cumin, ground
• 1 tsp turmeric
• 1 tsp coriander powder
• 500 ml vegetable broth, instant
• 150 g lentils, yellow
• 400 g tagliatelle, wide
• some salt
• 300 ml coconut milk
• some cayenne pepper
• ½ bunch fresh coriander, chopped

Instructions

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

Halve the leek lengthwise, trim, and cut into fine strips. Trim and dice the bell peppers. Heat the oil in a large pan and briefly sauté the garlic and ginger. Stir in the cumin, turmeric, and coriander, and deglaze with the stock. Add the bell peppers, leek, and lentils; cover and simmer gently for about 10 minutes, stirring occasionally. Meanwhile, cook the noodles until al dente according to the instructions. Drain and set aside. Stir the coconut milk into the curry and simmer for another 2 minutes. Remove from the heat and season with salt and cayenne pepper. Divide the noodles among plates and serve, garnished with the curry and fresh coriander.