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Curried Red Lentil And Vegetable Stew

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Ingredients
  Red lentils 200 Gram
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Finely grated root ginger 2 Teaspoon (Fresh)
  Carrots 4 Small, sliced
  Turmeric 1⁄4 Teaspoon
  Cumin 1 Teaspoon
  Curry powder 1 Teaspoon
  Vegetable stock 1 Liter
  Baby spinach 100 Gram (Fresh)
Directions

Rinse the lentils well, discarding any discoloured ones.
Heat the oil in a frying pan over a medium heat.
Add the onion, garlic, ginger and carrots.
Cook for 5 minutes, stirring, or until the onion is soft.
Add the spices; cook for 1 minute more or until fragrant.
Add the lentils; cook for 1 minute, stirring.
Add the stock and bring to the boil.
Reduce the heat and simmer uncovered for 20 minutes or until the carrot is cooked.
Stir through the spinach until wilted.
Season and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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