Exotic Stir-fry Vegetables with Red Lentils, Zucchini, Tomatoes and Nectarine
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- some olive oil
- 1 onion (s), diced
- 1 ½ zucchini, diced
- 1 nectarine (s), diced
- 1 can tomato (s), chunky
- 1 bay leaf
- 50 ml red wine
- a bit salt
- Paprika powder, hot as rose
- herbs Provence
- Cinnamon powder
- 0.5 teaspoon ½ honey
- 1 bunch parsley, chopped
- 2 pinches curry powder
- some turmeric (about 1/3 teaspoon)
- some parsley for garnish
Print Recipe
Pin Recipe Instructions
- Cook the red lentils according to the package instructions (3 minutes shorter than the prescribed cooking time). Fry the zucchini and onions in a pan with olive oil. Then let the oil drain off.
- Add the zucchini, onions, tomatoes, nectarine, parsley and red wine to the pan. Add the bay leaf. Season to taste with the spices and simmer for about 10 minutes.
- Now add the lentils, simmer for another 5 minutes and season again. It should taste slightly sweet and salty. If desired, more rose paprika can be used to give the dish a certain spiciness. Garnish with fresh parsley at the end.
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