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Vegetable Lentil Curry

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Vegetable Lentil Curry
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
0
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Ingredients

for
4
servings
1
2
1
eggplant (small)
1
2 tablespoons
1 teaspoon
½ teaspoon
Cilantro (ground)
1 teaspoon
Cumin seeds (ground)
200 grams
Lentils (yellow variety)
¼ liter
1
Chile pepper (small, red)
2 tablespoons
cilantro leaf (chopped fresh)
cilantro leaf (for garnishing)

Preparation steps

1.

Peel onion and carrots. Halve onion and cut into strips. Slice the carrots. Slice the eggplant and zucchini in half lengthwise and cut into thin slices. Heat the butter in a saucepan and sauté all vegetables for 2-3 minutes, stirring occasionally. Add the turmeric, coriander and cumin and sauté for a few minutes. Rinse the lentils in a colander, add to the vegetables and pour in the broth. Simmer over low heat for about 15 minutes. Rinse and slice the red chile pepper into rings. Stir in the chopped cilantro and season with lime juice.

2.

Divide between bowls and garnish with remaining cilantro leaves. Serve with rice, if desired.

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