Vegan red lentil curry with spinach leaves

Shall I tell you what’s most likely to happen on my table right now? Vegan Red Lentil Curry with Spinach ! No desire to cook, but it should be warm? Lentil curry! Hearty and healthy? Lentil curry! In half an hour on the table? Again lentil curry. A handful of ingredients and spices, that’s all you need for that cuddly stew.

Das vegane rote Linsencurry mit Blattspinat ist frisch, gesund und steht in 30 Minuten auf dem Tisch - Kochkarussell.com

Do you like red lentils? I love the little things for three reasons:

1. Red lenses are true speedies. The glowing grains are faster than any other type of lens. That’s because red lentils are peeled brown or purple lenses. For this reason, red lentils also do not soak. 2. As red lentils boil and disintegrate easily, they are ideal for curries, soups and stews. 3. A high on the legumes. The high-quality protein with a stately share of 20 percent, we should treat ourselves much more often.

Das vegane rote Linsencurry mit Blattspinat ist frisch, gesund und steht in 30 Minuten auf dem Tisch - Kochkarussell.com

You are looking for a fast curry that will make your vegetarian and vegan friends happy too? The red lentil curry is packed with fresh ingredients and will enchant your loved ones guaranteed.

Here’s how it works

For the big pot of comfort, you roll soup vegetables and onions. Then you sweat the vegetable cubes in olive oil and then cleared with vegetable broth. Now you have only 15 minutes to give the red lentils to combine with the spices. Finally, the spinach may join in the pot, finished is the lentil curry of the extra class.

Das vegane rote Linsencurry mit Blattspinat ist frisch, gesund und steht in 30 Minuten auf dem Tisch - Kochkarussell.com

Hearty, healthy and on the table in 30 minutes: The vegan red lentil curry with spinach leaves is perfect when you need to go fast during the week.

Das rote Linsencurry mit Blattspinat ist frisch, gesund und steht in 20 Minuten auf dem Tisch.

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Vegan red lentil curry with leaf spinach

  Portions : 2 Large Portions

  calories per serving : 536 kcal

Ingredients

  •   2
      Carrots
  •   1/2
      Tuber
      Celeriac
  •   1
      small onion
  •   1/2
      Stick leek
  •   1
      EL
      Olive oil
  •   200
      g
      Red Lentils
  •   1
      liter
      vegetable broth
  •  Laurel leaf
  •   2
      TL
      Curry
  •   1
      TL
      Sriracha Sauce
  •   250
      g
      Leaf spinach
  •   Juice of half a lemon

Instructions

  1. Finely dice the carrots, celery and onion. Cut the leek into thin rings.

  2. Heat the olive oil in a large saucepan over medium heat. Add the vegetables and cook for 5 minutes until the onions are translucent.

  3. Add red lentils, vegetable stock, bay leaf, curry and sriracha sauce or chilli flakes to the pot. Stir well, then simmer for 15 minutes over low heat.

  4. As soon as the lentils are soft and disintegrate, add the spinach and bring to the boil again.

  5. Season with lemon juice, salt and pepper and serve.

Das vegane rote Linsencurry mit Blattspinat ist frisch, gesund und steht in 30 Minuten auf dem Tisch - Kochkarussell.com

Who can it be a large serving of vegan red lentil curry with spinach?

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