Ingredients
- —150 g cooked lentils (green or brown, rinsed)
- —250 g vegetables of choice (e.g., carrot, zucchini, bell pepper, cauliflower, leek)
- —1 clove garlic
- —1 tsp curry paste (red or green, sugar-free)
- —½ tsp turmeric
- —½ tsp ground cumin
- —100 ml vegetable broth or water
- —2 tbsp coconut milk (or 1 tsp coconut oil for a fat-free option)
- —1 tsp olive oil
- —Fresh cilantro or parsley
- —Salt, pepper
Instructions
Cut the vegetables into even pieces.
Heat olive oil in a pan and briefly sauté the garlic.
Add the firmer vegetables (like carrot or cauliflower) and cook for 3–4 minutes.
Stir in the curry paste, turmeric, and cumin, and cook for 1 minute.
Add the lentils, broth, and coconut milk. Let simmer for 10–12 minutes until the vegetables are tender.
Add the softer vegetables (like bell pepper or zucchini) during the last 5 minutes of cooking.
Season with salt and pepper, and garnish with fresh herbs.
Serving Tip
A warm, fragrant stew with tender lentils and aromatic curry — simple, nourishing, and surprisingly refined. Finish with fresh cilantro, a drizzle of coconut milk or olive oil, and optionally some toasted nuts or seeds for crunch.
Storage Tip
Keeps for 2 days in the fridge when covered. Reheat on low heat with a splash of broth or water.