By Muriel
Rinse the red lentils under cold water until the water runs clear and set them aside.
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger to the pan, stirring frequently for about 1 minute until fragrant.
Stir in 1 tsp curry powder, 1/2 tsp turmeric, and 1/2 tsp cumin. Cook for another minute to toast the spices.
Add the rinsed red lentils to the pan, along with 200 ml of water and 80 ml of light coconut milk. Bring the mixture to a simmer, lower the heat, and cook for 15-20 minutes until the lentils are soft and have absorbed most of the liquid. Season with salt to taste.
Meanwhile, steam the green beans until tender-crisp. This should take about 5-7 minutes. Season with a pinch of salt.
For the cucumber raita, grate 1/2 cucumber into a bowl. Add 50 g of plain soy yogurt and mix well. Season with salt to taste.
Serve the red lentil curry over the cooked brown rice, with steamed green beans on the side. Top with cucumber raita. Optionally, garnish with fresh cilantro or a squeeze of lime juice.
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By Muriel
This Vegetarian Vegan Main Course recipe is ready in 40 minutes and features red lentils, canned coconut milk (light), cooked brown rice and other delicious ingredients. Contains 450 calories total.
Rinse the red lentils under cold water until the water runs clear and set them aside.
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger to the pan, stirring frequently for about 1 minute until fragrant.
Stir in 1 tsp curry powder, 1/2 tsp turmeric, and 1/2 tsp cumin. Cook for another minute to toast the spices.
Add the rinsed red lentils to the pan, along with 200 ml of water and 80 ml of light coconut milk. Bring the mixture to a simmer, lower the heat, and cook for 15-20 minutes until the lentils are soft and have absorbed most of the liquid. Season with salt to taste.
Meanwhile, steam the green beans until tender-crisp. This should take about 5-7 minutes. Season with a pinch of salt.
For the cucumber raita, grate 1/2 cucumber into a bowl. Add 50 g of plain soy yogurt and mix well. Season with salt to taste.
Serve the red lentil curry over the cooked brown rice, with steamed green beans on the side. Top with cucumber raita. Optionally, garnish with fresh cilantro or a squeeze of lime juice.
Calories per Serving: 450
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