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Lentil curry



Ingredients

1 tsp (5ml) oil

1 tbsp tomato paste

½ onion, diced

2 cloves garlic, finely chopped 

1 tbsp red curry paste*

2 medium mushrooms, chopped

½ red bell pepper, chopped

1 medium carrot, chopped

1 can (400g) diced tomatoes 

1 cup (2,5dl) coconut milk, light 

½ bouillon cube, crushed 

350g red lentils, cooked and rinsed


Optional toppings 

2 tbsp yogurt

Chiliflakes

Parsley


Directions

  1. In a large pot on medium heat, add oil and sauté onions and garlic until translucent, about 5 minutes.Occasionally add a splash of water to prevent from burning.

  2. Add curry paste and cook for 2 more minutes. *Curry pastes have different strengths, add less or more to adjust it to your preference.

  3. Add chopped mushrooms, carrots and bell pepper and cook for another 2 - 3 minutes or until the water from the mushrooms has evaporated.

  4. Add diced tomatoes, tomato paste, coconut milk and the crushed bouillon cube. Bring to a boil and let it simmer for 5 minutes.

  5. Lastly, add in lentils and cook for 2 minutes. Serve with a slice of bread. Enjoy!

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