Oriental Lentils and Vegetables with Ginger and Yoghurt Dressing
Serves: 2
Ingredients
To make Oriental Lentils and Vegetables with Ginger and Yoghurt Dressing, you'll need:
- 80g red lentils
- 1 onion
- 2 tbsps rapeseed oil for frying
- 200ml low-salt vegetable stock
- 600g fresh seasonal vegetables (e.g. courgettes, leeks, carrots, peppers, celery)
- 2 crushed or finely chopped garlic cloves
- 1 tsp curry powder
- 1 pinch of turmeric
- 1 pinch of cumin
- 1 pinch of ground coriander
- Black pepper
- 150g natural yoghurt (low-fat)
- 2 tbsp sour cream (low-fat)
- Ginger root
- 2 stems of lemongrass
- 1/2 bunch parsley
Method
- Peel and dice the onion, fry gently in 1 tbsp rapeseed oil until translucent, wash the lentils and add to the onions.
- Mix it all together and add 200ml vegetable stock, then simmer for approx. 15 minutes. Stir occasionally.
- As soon as the lentils are cooked, drain and set aside the remaining cooking stock.
- Wash, clean and dice the vegetables.
- Peel the garlic cloves and finely chop.
- Add the vegetables and garlic to the remaining 1 tbsp of rapeseed oil, lightly brown.
- Season to taste with the rest of the spices and then add the vegetables stock.
- Let simmer.
- To prepare the yoghurt dressing, mix together the yoghurt and sour cream, season with salt and pepper as necessary.
- Peel and crush the ginger or finely chop and stir in.
- Wash the lemongrass, chop finely and add to the yoghurt.
- Carefully stir the lentils and the vegetable mixture together and heat to preference. Arrange on 2 plates and serve.
- Wash and finely chop the parsley. Sprinkle over the lentil and vegetable mixture.
- Serve with the ginger and yoghurt dressing.
Nutritional Facts (Per Serving)
No nutritional facts available.
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