Curry Lentil Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 cm ginger, peeled and finely diced
- 250 g onion (s), diced
- 0.5 stick ½ leek, cut into rings
- 1 medium carrot (s), cut into fine strips
- 0.25 ¼ tuber / n celery, cleaned, cut into fine strips
- 5 tablespoon oil, neutral
- 3 teaspoons curry powder, mild
- 1 teaspoon curry powder, hot
- 1 teaspoon turmeric
- Vegetable broth
- 425 g tomato (s), peeled from the can
- 300 g beef, oulash
- 50 g pine nuts
- Lemon juice or lime juice
- 1 bunch parsley, smooth
- 400 g lentils, dry
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Put the lentils in a colander and wash with cold water. It is best to cut the beef goulash smaller beforehand. Heat 2 tablespoons of oil in a pressure cooker and fry the goulash in 2-3 portions so that it browns a little. Make sure that you only fry small portions, otherwise too much meat juice will leak out. Set the seared meat aside. Briefly toast the pine nuts in the roasting dish with a little oil, this is very quick, and also put the nuts aside.
- Put 3 tablespoons of oil in the saucepan and fry the ginger, onions and half each of the carrots, leek and celery for about 3 minutes. Add turmeric and both curry powders and roast for another 3 minutes, stirring constantly. Now add the lentils and keep stirring. After about 5 minutes, add the peeled tomatoes and the seared beef together with the meat juice that has leaked out and pour in enough vegetable stock so that the stock just covers everything.
- Close the pressure cooker and cook for 30 minutes. Steam off slowly. Open the pressure cooker, add the pine nuts and the remaining vegetables (carrots, celery and leeks) and let simmer for about 10 minutes. Season to taste with lemon juice, salt and chili powder. Before serving, chop the parsley and mix in fresh.
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