Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoons oil
- 2 teaspoons curry
- 1 bunch spring onion (s)
- 400 ml vegetable stock
- 1 piece (s) fresh ginger, the size a walnut
- 2 cloves garlic)
- 200 ml coconut milk
- 250 g lentils, red
- 2 bell pepper (s)
- 2 pinches pepper
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 small Glass tomato (s) or fresh, peeled and sliced
Print Recipe
Pin Recipe Instructions
- Chop the garlic and ginger, cut the spring onions into rings, and dice the paprika. Roast the curry powder and mustard seeds in a hot pot, add oil, garlic and ginger. Fry briefly, then add the lentils and diced paprika and fry briefly.
- Deglaze with the vegetable stock and bring to the boil. Add tomatoes and coconut milk and simmer over low heat for 15-20 minutes until the lentils are soft. Mix in the spring onions and season with salt and pepper.
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