Vida Recetas Editorial
These lentils with red curry and veal are a modern, spiced twist on the classic lentil stew. An easy, quick, and flavorful one-pot dish, perfect for a weekday meal or to surprise your family with an exotic touch. The combination of tender veal, lentils, and an aromatic sauce made with red curry paste, ginger, and turmeric creates a comforting, mildly spicy stew that everyone will love.
These lentils are delicious on their own, but you can also serve them with white rice, naan, or a dollop of plain yogurt to balance the heat. They're a versatile option for any occasion.
Cook
30 min
Servings
4
Chop the onion, garlic and cut the pepper into julienne strips. We put them to fry with a tablespoon of olive oil.
Once the onion is browned, add the minced meat with a pinch of salt.
When it has changed color, add the broth and curry paste. Mix, taste for salt and add the rest of the spices (ginger, turmeric and curry). We test and rectify if necessary.
After about 8-10 minutes, add the well-drained lentils. Stir very gently and let us cook another 5 minutes
Serve with chopped coriander and that's it!!! Let's eat!!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
