Lentils with potatoes and carrots in sour cream
4 servings
45 minutes
Lentils with potatoes and carrots in sour cream is a fragrant and hearty dish of Indian cuisine, infused with warm Eastern spices. Historically, lentils are an important element of the Indian diet due to their nutrition and rich flavor. Potatoes and carrots add softness and a slight sweetness, while cumin and curry reveal deep spicy notes. Sour cream gives the dish creamy tenderness, making it harmonious and warming. This dish is perfect as a standalone dinner or as a side to meat and vegetable dishes. It is easily digestible, fills you with energy, and provides a sense of home comfort. Serving it with herbs adds freshness and lightness, creating a balance of flavors. The unique character of this dish makes it an excellent choice for those who appreciate the simplicity and richness of traditional Indian cuisine.
1
Chop the onion and garlic finely, and slice the potato and carrot into rounds or half-rounds. Rinse the lentils.
- Onion: 1 head
- Garlic: 2 cloves
- Potato: 4 pieces
- Carrot: 2 pieces
- Lentils: 1 glass
2
In a deep pan, sauté onion and garlic in vegetable oil until lightly golden, then add cumin and curry. Continue frying for another minute.
- Onion: 1 head
- Garlic: 2 cloves
- Curry: 1 teaspoon
- Cumin (zira): 1 teaspoon
3
We send the lentils, slices of potatoes, and carrots to the pan with fragrant frying. Slightly mix, add sour cream and pour in water. Salt, cover with a lid, and let the lentils stew on low heat.
- Lentils: 1 glass
- Potato: 4 pieces
- Carrot: 2 pieces
- Sour cream: 200 g
- Water: 1.5 glass
- Salt: to taste
4
When the lentils become soft and absorb almost all the liquid, remove the pan from the heat. Sprinkle with herbs on top.
- Green: to taste