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Zucchini and lentil curry

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Ingredients for 1 servings:

  • 1 zucchini
  • 1 handful of lentils, red
  • 1 onion(s)
  • 1 tsp, heaped vegetable stock powder
  • 1 tsp, leveled herb salt
  • 1 pinch of caraway powder
  • 1 tsp curry powder
  • 350 ml water, more if needed
  • 1 tsp balsamic vinegar
  • 1 tbsp fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegetarian

Finely dice the onion. Brown it with the diced zucchini in a pan with fat. Add the spices, balsamic vinegar, and the rinsed lentils. Cover with hot water and simmer for about 10-15 minutes, until the lentils are tender.

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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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