Summary

Ingredients

• 250 g sprin onion (s)
• 2 red pepper (s)
• 1 clove garlic, finely chopped
• 1 piece (s) ginger, the size a walnut, finely chopped
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 500 ml vegetable stock, instant
• 150 g lentils, yellow
• 400 g ribbon noodles, wide
• a bit salt
• 300 ml coconut milk
• some cayenne pepper
• 0.5 ½ bunch coriander greens, fresh, chopped

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Instructions

1. Halve the leek lengthways, clean and cut into fine strips. Clean and dice the peppers.
2. Heat the oil in a large pan and briefly sweat the garlic and ginger in it. Stir in cumin, turmeric and coriander and deglaze with the stock. Add the paprika, leek and lentils and let the lid simmer gently for about 10 minutes, stirring occasionally.
3. In the meantime, cook the pasta al dente according to the instructions. Drain and drain.
4. Stir coconut milk into the curry and simmer for another 2 minutes. Remove from heat and season with salt and cayenne powder. Spread the pasta on plates and garnish with the curry and fresh coriander.