Red Lentils with Curry and Coconut
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g lentils, red
- 3 teaspoon curry paste, red
- 1 can coconut milk
- 600 ml vegetable stock
- 1 teaspoon peanut paste, optional
- olive oil
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a saucepan. Let the curry paste, then optionally the peanut paste, warm up and stir. Then add the coconut milk and bring to a simmer. The ingredients should mix well. Then add the vegetable stock, simmer again a little and add the red lentils.
- Let the lentils cook until they have absorbed most of the liquid and are creamy. Put the lid on the pot and stir occasionally so that the lentils don`t stick to the bottom of the pot.
- The recipe is very easy to adapt to individual tastes. Simply change the amounts of curry paste and peanut paste. You can also replace part of the vegetable stock with water.
- You can serve the lentils with whatever you want. I like to add some coriander or grated feta cheese. If you take the cheese, the dish is of course no longer vegan.
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