Indian cuisine is a good inspiration when preparing dishes of different vegetables and vegetables, especially in summer, when we get tired of salads. Heavy spoon dishes are still not fancy, so an easy curry of red lentils with grilled zucchini can be a perfect meal, and great if we practice Mondays without meat.
The original idea proposes to use eggplant but zucchini is a substitute that works just as well since it is also seasonal and cooked in the same way. The dish of red or coral lentils is cooked in half an hour and is rich both freshly made and rested a little, more temperate. Halfway between thick dhal and soup, it has a very nice texture that does not require the spoon.
- For 2 persons
- Red or coral lentils 100 g
- 1 teaspoon ground turmeric
- 10 ml tomato concentrate
- Extra virgin olive oil (and a little more for zucchini) 45 ml
- 1/2 teaspoon cumin
- Lemon juice (and more to serve) 5 ml
- Vegetable broth or water 400 ml
- Small onion 1
- Garlic cloves 1
- Small red pepper
- Ginger 1 piece of 3 cm
- 1 teaspoon curry spice mix
- Coconut milk or cream or vegetable alternative100 ml
- Zucchini 1
- Black pepper
- Fresh parsley
- How to make the easy curry of red lentils with grilled zucchini
- Difficulty: Easy
- Total time 35 minutes
- Elaboration 10 minutes
- Cooking 25 minutes
Wash the zucchini and pepper, peel the scallion if necessary, the garlic clove and ginger. Chop the pepper and scallions into small cubes and grate the two other two. Cut the zucchini in half-moons. Reserve.
Put the turmeric in a casserole with lemon juice, cumin and tomato paste. Add 30 ml of oil and heat a little while stirring to form a paste, taking care that it does not burn. Add the lentils, stir well and cover with the broth or water. Season with salt and pepper, bring to a boil, reduce heat and simmer for 15 minutes.
Meanwhile, heat a tablespoon of oil in a pan and poach the scallions with the garlic and pepper, with a pinch of salt. After 5 minutes, add the ginger and curry, and stir well. Cook 5 more minutes and add everything to the casserole, mixing gently.
Add the coconut milk, stir and continue simmering until it has the desired consistency. Cook while grilled zucchini or grill with a little oil, pepper, and salt. Serve all with chopped parsley or cilantro.
With what to accompany the curry of red lentils and zucchini
This lentil curry can be enriched with an accompaniment of basmati rice or a naan-style bread, or our favorite good quality bread. With a simple salad on the table and seasonal dessert fruit, we would already have a nutritious lunch or dinner to leave us well sated without it being a heavy dish.