LENTIL CURRY

I have made a chickpea curry a long time ago and it was one of my favorite dishes. But now, after a few weeks of perfecting the recipe I am sharing with you today-lentil curry, this may have become my favorite. Try both of them, here is the link for chickpea curry, and let me know which one you prefer.

Recipe

Ingredients (for 4 persons):

▫️200g of brown or green lentils

▫️1 onion

▫️3 garlic cloves

▫️400 ml of tomato sauce

▫️600 ml of vegetable stock

▫️1 tbsp of tomato extract

▫️3 tbsp of olive or coconut oil

▫️1 tsp of ginger powder or 2cm of freshly grated ginger

▫️1 tsp of turmeric

▫️2 tbsp of curry powder

▫️0,25 tsp of cayenne pepper

▫️0,5 tsp of salt

▫️2 tsp of mustard or mustard seeds

▫️3 tbsp of coconut yogurt or coconut milk

▫️Cooked rice or mashed potatoes

Method:

👉🏼Sauté the chopped onion on 3 tbsp of oil. When the onion turns light brown, add finely chopped garlic, ginger, turmeric, curry, and cayenne pepper. Sauté for a good minute on medium heat.

👉🏼Add rinsed lentils, tomato extract, tomato sauce, vegetable stock, half a teaspoon of salt, and mustard. Cook over medium heat, 25-30 minutes, or until the lentils are cooked.

👉🏼Then add the coconut yogurt or coconut milk and, if necessary, the salt. Wait till it boils again, for about 5 minutes. If it's too dense, you can add some more water or tomato sauce.

👉🏼Serve with rice or mashed potatoes.

Enjoy!