Lentils are a humble and staple dish in Cyprus not to mention that they are packed with protein. In this case the curry and the vegetables create a nice earthy/spicy note that is truly wonderful!
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Pulses & Legumes Recipes.
Lentils Curry
Servings: 6 People
Ingredients
- 400 g Large Lentils , from a recent cultivation so as to cook easily
- 1000 ml Vegetable Broth
- 50 ml EVOO , Extra Virgin Olive Oil
- 2 Yellow onion , finely chopped
- 2 Medium Stalks Celery , finely chopped
- 2 Medium Carrots , finely chopped
- 3 tbsp Mild Curry
- 1 tbsp Sweet Paprika , not smoked
- 1 tbsp dry Oregano , ground
- 3 Sprigs , Fresh Oregano, for garnishing
- 1 tsp Sea Salt , extra care as the broth can already be salty
- ½ tsp Freshly Ground Black Pepper
Instructions
- Wash thoroughly the lentils and make sure no small stone chips are included. Allow to dry.
- Take a medium pot and place on medium heat. A minute later pour the oil, allow to heat up and throw in the onions, celery, and carrots. Sauté for 5’ and then add the lentils with the curry powder. Continue sauteing for 2’ more, pour the broth and bring to a boil. Simmer with the lid on for about 45’ and until the lentils are thoroughly cooked. If needed add more water.
- 5’ before removing from the heat, season with salt and pepper and add the paprika and oregano.
- If a bit liquidy you can add a towel and close the lid for 10’
- Serve and garnish with the fresh oregano.
