Red Lentils with Spinach and Cucumber
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 cucumber (s)
- 3 spring onion (s)
- 0.5 ½ chilli pepper (s)
- 2 teaspoons butter
- 125 g lentils, red
- 2 teaspoons tomato paste
- 1 tablespoon, leveled curry
- 1 tablespoon, leveled tandoori masala
- 350 ml vegetable stock
- 150 g spinach leaves, (frozen)
- salt
- 150 g whole milk yourt
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, quarter it lengthways, remove the seeds and cut into pieces.
- Clean the spring onions and cut into rings.
- Cut half the chilli pepper into small pieces.
- Melt the butter in a saucepan and lightly fry the prepared vegetables. Add the lentils and season with curry and tandoori masala. Add the tomato paste and sweat everything together. Then pour the stock, add the spinach leaves and simmer gently with the lid on until the lentils are cooked through. Stir it again and again.
- Finally, season with salt and lemon juice. Spread on plates and add 3 teaspoons of yogurt to each serving.
- Sufficient for 3 people as a main course. But is also fine as a side dish e.g., to a fried chicken breast. Then the amount is enough for approx. 6 servings.
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