Vegetarian menu tonight. Almost vegetarian, I used chcken stock but you can easily switch for vegetable stock.
We try to have a meatfree day a week and lentils, beans and chickpeas s our favorites.
I love to eat this with steamed bastmai rice.
We try to have a meatfree day a week and lentils, beans and chickpeas s our favorites.
I love to eat this with steamed bastmai rice.
Red lentil curry
2-3 servings
1 1/2 tbsp olive oil
1 onion, finely chopped
2 medium carrots, finely chopped
1 stick of celery, chopped
3 garlic cloves, crushed
1 tbsp grated ginger
1 red or green chili, deseeded or not, then chopped
1 lemon, zest and juice
2 1/4 (300 ml) cup dried red lentils
2 - 2 1/2 cup (500-600 ml) chicken stock (cube is fine)
salt and pepper
Heat the olive oil in a large saucepan or dutch oven and cook the onion until soft and translucent. Add carrots, celery, garlic, ginger, chili and lemon zest. Cook on medium-low heat for about 5-6 minutes until vegetables is getting soft. Pour in the lentils and 2 cups(500ml) stock. Put the lid on and let it all simmer for 15-25 until the lentils is cooked and the curry thickens. Add a little of the extra stock if it gets too thick. Season well with salt and pepper and squeeze over the lemonjuice. Serve over basmati rice.
2-3 servings
1 1/2 tbsp olive oil
1 onion, finely chopped
2 medium carrots, finely chopped
1 stick of celery, chopped
3 garlic cloves, crushed
1 tbsp grated ginger
1 red or green chili, deseeded or not, then chopped
1 lemon, zest and juice
2 1/4 (300 ml) cup dried red lentils
2 - 2 1/2 cup (500-600 ml) chicken stock (cube is fine)
salt and pepper
Heat the olive oil in a large saucepan or dutch oven and cook the onion until soft and translucent. Add carrots, celery, garlic, ginger, chili and lemon zest. Cook on medium-low heat for about 5-6 minutes until vegetables is getting soft. Pour in the lentils and 2 cups(500ml) stock. Put the lid on and let it all simmer for 15-25 until the lentils is cooked and the curry thickens. Add a little of the extra stock if it gets too thick. Season well with salt and pepper and squeeze over the lemonjuice. Serve over basmati rice.
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