This is my second lentil recipe on the blog but I actually prepare it quite often. A chap chap one pot meal, this lentil curry is not only filling and full of flavour, it is also a wholesome plant based meal. Although this is a green lentil curry, for the other recipe, I used brown lentils.
Lentils are not very pricey, convenient in that once boiled can be stored for meal prep and are a rich source of protein.
Like other legumes, lentils grow in pods and come in four varieties; Red, Brown, Green and Black. Green lentils have a peppery taste while the brown variety is slightly sweeter.
500g green lentils
2 red onions
1 teaspoon crushed ginger
½ teaspoon ground turmeric
1 tablespoon curry powder
3 cloves of garlic
½ teaspoon cumin seeds
1 green bell pepper
1 red bell pepper
½ cup chopped coriander
4 medium potatoes
1 green chilli
2 medium sized carrots
And pinch of black pepper
Salt to taste
Start by washing the green lentils and putting them in a pot to boil for 30 minutes.
As the pot is on, slice and dice the vegetables. You should be done just as the lentils are ready to get off the stove. Drain the lentils and leave to stand.
In a separate pan, pour in some vegetable oil and sautè the diced onions until soft and translucent. Next, you want to add in the crushed ginger and garlic, coriander stalks and cumin seeds.
Cook for a minute before adding curry powder, turmeric and black pepper. Stir in for another minute and throw in the tomatoes, diced chilli and green and red peppers.
Now add the potatoes and half a cup of vegetable stock and allow to simmer for 10 minutes.
Once the 10 minutes are up, add the carrots, lentils and another half cup of stock. Simmer for another ten minutes.
It’s now time to finish off with the zucchini and the remainder of the coriander. Depending on how thick you want it, you can add more stock at this point.
Season with salt and simmer for a further ten minutes before switching off the stove.
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