Ingredients
- 240 grams dry lentils (1 1/4 cups dry red, rinsed well and drained)
- 1 tablespoon butter
- 1 yellow onion (large onion, chopped)
- 2 to 3 carrots (medium carrots, diced)
- 2 celery stalks, diced
- 2 to 4 cloves garlic, minced
- 1 to 1 1/2 tablespoons curry powder
- 1/4 teaspoon cayenne (optional)
- 5 cups water
- 1 vegetable (12 grams) bouillon cube
- Salt and pepper to taste
- 1 to 2 tablespoons lemon juice
- 1/4 cup cilantro, chopped (for garnish)
How to Make
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Step 1: Gently saute vegetables in butter for about 3 minutes.
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Step 2: Add garlic, curry powder, cayenne (if using) and saute 1 minute longer.
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Step 3: Add rinsed lentils, water and bouillon cube; stir until bouillon cube has dissolved.
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Step 4: Bring to boil; skim foam if needed.
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Step 5: Reduce heat to low and cover.
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Step 6: Simmer until thickened, about 30-45 minutes.
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Step 7: Add pepper and lemon juice.
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Step 8: Garnish with chopped cilantro.
We hope you enjoy this recipe!
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