Vegetarian

Tomato Yogurt Lentil Curry

Vegetarian
Portions2 peopleChangeTiming 35 minsView
Ingredients13 IngredientsViewSwitzerland78 % localView
  • 4  tablespoons butter
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  • 2  teaspoons cumin powder
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  • 2  grams fresh coriander
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  • 5  grams fresh dill
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  • 2  cloves fresh garlic
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  • 1  fresh onion
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  • 80  grams fresh spinach leaves
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  • 250  grams fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 160  grams green lentils
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  • 2  tablespoons honey
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  • 2  pita bread
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  • 0.5  teaspoon salt
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  • 360  grams yoghurt
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Wash 160 grams green lentils in a colander
Add water to a medium-sized saucepan and bring it to the boil
Add lentils to the saucepan and cook for about 20 minutes until soft and tender
Peel 2 cloves fresh garlic and 1 fresh onion and finely chop them
Add 4 tablespoons butter to a medium-sized frying pan and heat up over low heat until the butter has melted
Add the chopped garlic, onion, 5 grams fresh dill and 2 teaspoons cumin powder to the frying pan und sauté for about 4 minutes until until the onion and garlic begin to brown on the edges
Wash 250 grams fresh tomatoes and blend them in a blender
Add the mixture from the frying pan to the tomatoes in the blender, add 360 grams yoghurt and 2 tablespoons honey and blend again
Add the curry back into the frying pan, bring it to the boil and then turn down the heat to low
Drain the lentils with a colander, add them to the frying pan and cook the curry for about 5 minutes
Wash 80 grams fresh spinach leaves in a colander
Add the spinach to the tomato lentils curry and cook for about 3 minutes until the spinach is bright and soft
Wash 2 grams fresh coriander and separate the leaves from the stems
Season the curry with 0.5 teaspoon salt and serve it with the coriander leaves and 2 pita bread
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Tomato Yogurt Lentil Curry

Spinach Recipes

A tomato yoghurt lentil curry served in a black bowl next to two pita breads
Timing 35 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 4  tablespoons butter
  • 2  teaspoons cumin powder
  • 2  grams fresh coriander
  • 5  grams fresh dill
  • 2  cloves fresh garlic
  • 1  fresh onion
  • 80  grams fresh spinach leaves
  • 250  grams fresh tomatoes
  • 160  grams green lentils
  • 2  tablespoons honey
  • 2  pita bread
  • 0.5  teaspoon salt
  • 360  grams yoghurt

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Tools

  • 1 medium-sized frying pan
  • 1 medium-sized saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 colander

Tomato Yogurt Lentil Curry

Spinach Recipes

Instructions

Wash 160 grams green lentils in a colander
Add water to a medium-sized saucepan and bring it to the boil
Add lentils to the saucepan and cook for about 20 minutes until soft and tender
Peel 2 cloves fresh garlic and 1 fresh onion and finely chop them
Add 4 tablespoons butter to a medium-sized frying pan and heat up over low heat until the butter has melted
Add the chopped garlic, onion, 5 grams fresh dill and 2 teaspoons cumin powder to the frying pan und sauté for about 4 minutes until until the onion and garlic begin to brown on the edges
Wash 250 grams fresh tomatoes and blend them in a blender
Add the mixture from the frying pan to the tomatoes in the blender, add 360 grams yoghurt and 2 tablespoons honey and blend again
Add the curry back into the frying pan, bring it to the boil and then turn down the heat to low
Drain the lentils with a colander, add them to the frying pan and cook the curry for about 5 minutes
Wash 80 grams fresh spinach leaves in a colander
Add the spinach to the tomato lentils curry and cook for about 3 minutes until the spinach is bright and soft
Wash 2 grams fresh coriander and separate the leaves from the stems
Season the curry with 0.5 teaspoon salt and serve it with the coriander leaves and 2 pita bread