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How to cook easy lentil recipes

easy lentil recipes

Our step-by-step guide shows you how to cook easy lentil recipes that will be healthy, delicious and affordable! Treat yourself with this amazingly versatile ingredient.

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3 easy lentil recipes

Simple Red Lentil Spinach Curry

Low in calories and vegan, but not only for vegans, makes this one of the top easy lentil recipes!

For 4.Portions

1 tspOlive oil
2 m.-largeOnion(s), red
2 toe/nGarlic
2 m.-largeSpitzpaprika
75 gSugar pods
200 gSpinach
1 tbspCurry paste, red
1 tbspTomato paste
250 gCoconut milk, e.g. Alpro Coconut Cuisine
200 gTomato(s),
200 gLentils, red
500 mlWater
1Lemon(s)
Curry powder
Ginger, fresh or powdered
Basil, fresh or dried
Turmeric
Salt

Preparation

. . . . .Working time about 20 minutes. . . . .Cooking/baking time approx. 45 minutes. . . . .Total time about 1 hour 5 minutes

First, cut the onions, garlic, peppers and sugar pods into small pieces. The vegetables can be replaced by alternatives, depending on the taste. 

In a deep pan with a lid (alternatively feasible in the cooking pot), add the olive oil and let it get hot. Sweat the onions over a medium heat. Once they become a little glassy, add the garlic and continue to fry. 

Add the sliced peppers and sugar pods to the pan along with the frozen spinach. The spinach does not have to thaw beforehand, it does so in the pan by itself. Fry the vegetables for about five minutes, then add the curry paste and tomato paste and toast briefly. 

Now add the coconut milk and the tomatoes. Stir and add the lentils. Add about half (250 ml) of the water to the pan and stir in everything. Simmer on a medium level and add more water as needed until the lentils have the desired bite. 

While the curry is simmering, you can already taste. Season to taste with salt, curry powder, ginger, basil and turmeric. Add the juice of the lemon according to taste. Better to put a half in and try it and then add the rest as you like. 

What spices and how much of each one you use depends on how sharp you want the curry. If you like, you can of course also add fresh chilli or coriander; It doesn’t suit my taste.

Of course, you can also serve the curry with rice, but Personally I find that the lentils are satisfying enough.

355 Kcal per serving.

Red lentil curry with coconut milk

easy lentil recipes

A simple, tasty, healthy and cheap version of favourite and easy lentil recipes.

Ingredients

For 4 Portions

533 gPotato(s), lyane
267 gLentils, red
2 TbOlive oil
1 bunchSpring onions
2. TbsCurry powder
2 tbsTomato paste
533 mlCoconut
333 mlVegetable broth
Salt and pepper

Preparation

. . . . .Working time about 15 minutes. . . . .Cooking/baking time about 30 minutes. . . . .Total time approx. 45 minutesPeel, wash and dice the potatoes. Wash the spring onions and cut them into rings, wash the lentils.

Heat the olive oil in a large saucepan and sweat the spring onions glassy. Then add the potatoes and fry briefly. Add the tomato paste and curry, then add the lentils. 

Now pour the vegetables with coconut milk and vegetable broth and cook for about 25- 30 minutes. Finally, season with the spices.

If the curry gets too “thick,” just add more vegetable broth. On the second day it usually tastes even better.

Lentil falafel: easy lentil recipes

easy lentil recipes

Simple, vegetarian, low carb makes this one of the top easy lentil recipes around the world.

Ingredients

For 4 .Portions

2 tbspButter
250 gLentils, red
500 mlWater
2Vegetable brew cubes
2Onion(s)
2Egg(s)
4Garlic clove(s)
6 tbspParsley, fresh (optional)
2 tbspCoriander, fresh (optional)
4 tbspFlour
2 tspPaprika
2 tspCumin, ground

Preparation

. . . . .Working time about 15 minutes. . . . .Cooking/baking time about 30 minutes. . . . .Total time approx. 45 minutesPan the lentils in the butter and sweat briefly. Add 1/4 litres of water and the vegetable brew cube and cook over a medium heat for about 20 minutes.

Meanwhile, chop onion, parsley and coriander.

If the lentils have not disintegrated after 20 minutes, puree briefly. Allow the mixture to cool briefly and add any other ingredients. Form small little chicks out of the crowd.

Heat the oil in a pan, depending on the taste, and fry the falafel from each side for about 2 minutes.

Tastes great with fried vegetables and a tahine dip or with salad, e.g. tabouleh.

Author: Genevieve Dumas is a food, fashion and beauty stylist from New York, who has worked for a range of major magazines.

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