Wednesday, January 15, 2014

Vegan lentil Curry

Lentils: you like them or you hate them. For a long time I did'nt like them but retrospectively I think it was because of the way they were cooked. And looking closer to lentils one will discover that there is quite a great variety of lentils not only regarding the colours (you can find brown, black, green, orange..) but also regarding their taste and the time to cook them. For this recipe I used a prepared mix of different lentils having all the some time to get ready and without the need for soaking in some water hours before. The easiest and quickest way would Bye using orange take your choice.
You need (serves 2 persons):
150 g lentils 
1/2 tsp. Curry powder
300 ml vegetable stock
200 ml coconutmilk (I prefere using the fat reduced one)
100 g Zucchini (cut in slices)
100 g carrots (cut in slices or in stripes)
Some bambou sprouts (amount up to you; the more you use the more it becomes an asiatic touch)
Some olive oil, salt and pepper
As side dish: some rice
To prepare:
1. In a good lug of heated olive oil roast the lentils, add the curry powder and the vegetable stock. Cook the lentils according the indicated time from the producer (orange lentils take shorter than others. My mix took about 30 minutes). Season wtih salt and pepper.

2. In a pan heat up some olive oil and add the carrots and some spoons of the coconut milk, cover with a lid and cook for some minutes before adding the zucchini and bambou sprouts. Let simmer for about 5 minutes before adding the rest of the coconut milk. (If you want as side dish some rice don't forget to start cooking it !)

3. When vegetables are cooked but almost a little bit crunchy add your lentil mix.

Thats it, were ready! Serve with some rice and ENJOY!


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