Lentils with curry
4 servings
30 minutes
Lentils with curry is a fragrant and warming dish that absorbs the spicy notes of Eastern spices and the delicate texture of red lentils. This recipe, while belonging to European cuisine, is clearly inspired by Indian traditions. Protein-rich lentils form the base of a nutritious stew, while curry powder gives it a warm, spicy flavor with a hint of zest. Bell pepper adds freshness, and garlic and leeks provide depth of flavor. Perfect as a standalone dish or a side to rice. A wonderful option for cozy family dinners.
1
Rinse the lentils, pour in 500 ml of salted cold water, and bring to a boil. Reduce heat and cook covered for about 10 minutes.
- Red lentils: 250 g
- Salt: to taste
2
Peel the garlic cloves and slice them into rounds, cut the leek into pieces. Cut the chili pepper and paprika and remove the seeds.
- Garlic: 2 cloves
- Leek: 1 stem
- Chili pepper: 1 piece
- Red sweet pepper: 2 pieces
3
Cut the paprika into narrow strips. Heat the clarified butter in a hot pan. Sauté the onion, garlic, and pepper for about 2 minutes, stirring.
- Red sweet pepper: 2 pieces
- Clarified butter (ghee): 2 tablespoons
- Leek: 1 stem
- Garlic: 2 cloves
- Chili pepper: 1 piece
4
Sprinkle with curry powder. Add lentils along with the broth. Mix everything thoroughly and simmer for another 10 minutes. Season with salt and pepper.
- Yellow curry powder: 1 tablespoon
- Red lentils: 250 g
- Salt: to taste
- Ground black pepper: to taste
