It has been ages since I have published a recipe post on Joyful Antidotes and there are 2 main factors which are behind this. One is that I haven’t made worth posting here. The second, quite simply, is that I had forgotten to take pictures whilst I was cooking.
I return to my recipe posts with what I have called a red lentil curry, but which could as easily be described as a red lentil stew. Personal preferences will determine the name for each person, I guess. I had been looking for a way to integrate more pulses into my diet for some time now, and this dish is the creation of several recipes I mixed into one. To recreate it, you will need:
1.5 tablespoons of olive oil
One vegetable stock cube
150 grams of potato
A small tin of carrots
2 cloves of garlic/2 tablespoons of garlic powder
1 cup of red lentils
1 teaspoon of ground ginger
1.5 tablespoons of curry powder
1 tablespoon of tomato puree
1 teaspoon of cayenne pepper
Chop the shallots and garlic into small pieces. While doing so, heat the olive oil in a large saucepan at a medium temperature. Once the oil is warm, add the shallots, ginger and garlic and cook until soft.
Peel the potatoes and cut them into cubes of approximately one centimetre.
Add the potato, carrots, lentils, curry powder, tomato puree and cayenne pepper to the onion/garlic/ginger mixture. Add 2 cups of water and crumble the stock cube in.
Bring the ingredients to boil and then leave them simmer until the vegetables are soft. The end result looks something like this:
Not very attractive, I know, but very tasty and packed full of nutrients. I sometimes prepare this on a Sunday and make a batch large enough to eat for lunch for the following two days. I have been eating the curry with a laugenbrezel recently but it tastes just as good with some boiled rice.
If you decide to cook this, let me know what you think. Also, feel free to share some more red lentil recipes with me in the comment below.