Curry Lentil Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s)
- 350 g mushrooms
- 1 large onion (s)
- 1 clove garlic
- 100 g lentils, red
- 4 teaspoons curry powder, mild
- 1 teaspoon turmeric
- 250 ml vegetable stock
- 5 tablespoon lime juice or lemon juice
- 150 ml whipped cream
- 3 tablespoon oil, neutral
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel the carrots, cut in half lengthways and cut into oblique pieces. Also cut the mushrooms into small pieces.
- Heat the oil in a saucepan, fry the diced onion and the finely chopped garlic until translucent. Add the lentils, carrots and mushrooms, sweat a little with the curry and turmeric. Pour in the vegetable stock and simmer for approx. 10 minutes. Stir again and again and add vegetable stock if necessary. Add the whipped cream and season with lime or lemon juice, salt and pepper. Serve sprinkled with parsley.
- Rice goes best with it.
- Tip:
- You can vary the vegetables as you like, e.g. green peppers or zucchini If you like it a little more fiery, you can replace the mild curry with hot ones. Tastes very good too.
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