Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g lentils, red
- 4 spring onion (s)
- 2 bell peppers, red and yellow
- 1 red pepper
- 100 ml coconut milk
- 2 tablespoon lemon juice
- 2 tablespoons oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 750 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash and clean the spring onions and cut into fine rings. Wash, core and cut the peppers into small cubes. Wash, core and finely chop the peppers.
- Heat the oil in a saucepan and sauté the spring onions and peppers until translucent. Add the lentils and sauté for about 5 minutes. Now add the peppers and season everything with turmeric and salt. Add the vegetable stock, bring to the boil briefly and then simmer everything together over a medium heat for about 15 minutes, stirring frequently.
- Finally stir in the coconut milk and lemon juice, season to taste and serve immediately hot.
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