Lentils are one of those foods I discovered very late in life, but immediately fell in love with. Before that, I only knew lentils in connection with eyesight. Even though lentils are one of the oldest foods in the world and are loved all over the globe.
Swabian lentils with Vienna sausages and Spätzle are among the most popular dishes here in Swabia, especially during the colder months. My first encounter with lentils most likely came through this delicious Swabian specialty. I can't remember exactly when or how. But one thing I do know for sure: lentils are really delicious.
There are many different types of lentils. For Swabian lentil stew, light brown plate lentils are often used. Their creamy, soft consistency after cooking makes them particularly well-suited for stews.
Other types of lentils that I often cook are primarily green and red lentils . Whether Swabian, red, or green, I've always cooked lentils in stews. With a pressure cooker, a delicious stew can be whipped up in no time. Especially when the temperature drops outside, the desire for a warm, tasty stew that warms both body and soul increases.
This recipe, like many others, came about on a whim. What if you chopped up some fresh vegetables and tomatoes and added them to the red lentils? Then you added a good amount of curry powder and ginger, an onion, a few cloves of garlic and cardamom, a generous portion of Chez Fadi's Magic Sauce, a little oil, and salt. Let it all cook for about 25 minutes on high pressure. Et voilà, a delicious lentil curry that tastes fantastic and leaves you feeling full and happy.
The whole thing as a video
Red Lentil Curry
Equipment
- pressure cooker
Ingredients
- 200g red lentils
- 3 fresh tomatoes
- 1 yellow bell pepper
- 1 green bell pepper
- 2 carrots
- 1 Onion
- 4 garlic cloves
- 1 Finger Turmeric
- 1/2 Finger ginger
- 1 tsp curry powder
- 4 cardamom pods
- 2-3 bay leaves
- 1 tbsp Magic Sauce
- 1 Tomato paste
- 50 ml cooking oil
- approximately 1 liter of water
- Salt
Instructions
- Clean the carrots and bell peppers and cut them into small cubes
- Then chop the tomato, onion, garlic cloves, ginger, turmeric and cardamom and roughly blend them in a blender
- Add cooking oil to the pressure cooker, add the blended ingredients and salt, and sauté for about 2 minutes. Then add the diced carrots, mix well, and sauté for another 2 minutes
- Meanwhile, wash the lentils with lukewarm water and then add them to the other ingredients in the pot.
- Add tomato paste, bay leaves, curry powder, magic sauce and water, mix well, cover and cook in a pressure cooker for about 20 minutes until it forms a puree.
- Add more water if needed, season to taste and enjoy
