in Recipes

Rice with curry lentils

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Ingredients for 3 servings:

  • 1 cup rice
  • 2 cups water
  • 2 stalk(s) leeks (spring onions)
  • 4 Pepper , (2 mild + 2 hot)
  • 1 bell pepper(s) , (pointed pepper), yellow
  • 1 jar Lentils, red
  • 600 ml vegetable stock
  • 1 cup crème fraîche
  • 2 tsp curry
  • 4 tbsp corn
  • 1 tsp salt and pepper
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice in the water until tender and mix with 1 tablespoon of butter. In the meantime, slice the spring onions and chili peppers into rings and cut the bell peppers into 1cm long, thin strips. Sauté everything in a little butter for 3 minutes. Sprinkle with the curry, stir, and deglaze with the vegetable stock. Stir in the crème fraîche and add the lentils, and simmer with the lid on for 20 minutes. Now add the corn and simmer for 5 minutes. Season with salt and pepper and serve over the rice.

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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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