To warm up: lentils with curry vegetables

Written in KITCHEN the

Ingredients for 4 servings

  • 400 grams of lentils
  • 1 large potato
  • 1 leek
  • an eggplant
  • 1 zucchini
  • Half an onion
  • 1 carrot
  • 4 cloves of garlic
  • a few sprigs of parsley
  • 1 level tablespoon of curry
  • 1 bay leaf
  • Extra virgin olive oil
  • salt or a bouillon cube

How to prepare

If necessary (new lentils and some varieties don’t usually need this), soak the lentils in plenty of water overnight. To use them, remove the soaking water and place the lentils on the fire with 3 parts water, along with the bay leaf, 3 or 4 tablespoons of oil, the chopped onion, the peeled garlic, the carrot and the leeks, cut into thin slices and cut the eggplant and zucchini into sticks. Season with salt, add the curry, stir well and cook over low heat for 30 minutes. Then add the potatoes cut into small cubes.

Continue cooking until the lentils are tender and the potatoes are not falling apart. Keep the fire low and check from time to time that it is not necessary to add more liquid.

Let the stew rest for at least 15 minutes before serving

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