This scrumptious vegetarian beet burger with quinoa and feta cheese is simply the best. It comes with a spicy avocado dip and a wonderful homemade brioche bun.
Lentil Curry
For 4 portions:
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Ingredients:
- 300gr coral lentils
- 2 yellow onions
- 4 garlic cloves
- a small piece of fresh ginger
- 400gr of crushed tomatoes
- 50cl of coconut milk
- 50cl of vegetable broth
- 200gr baby spinach
- 3 tbsp olive oil
- 3 tbsp mild curry powder
- 1 tsp ground hot pepper (optional)
- a handful of lightly crushed cashews
- a few branches of parsley
Cooking:
- Rinse and drain the red lentils. Peel the onions and finely chop them. Peel and degerm the garlic, then press it with the ginger.
- Place the olive oil in a large pan and cook the onions. Once the onions are of a golden brown color, add the garlic cloves, ginger and spices. Cook for 2 minutes, stirring occasionally.
- Add the lentils, crushed tomatoes, coconut milk and broth, mix well and simmer over medium heat for 30-40 minutes, stirring occasionally until the lentils are tender.
- At the end of cooking, add the spinach leaves. Mix well, serve with basmati rice and sprinkle with crushed cashews and chopped parsley.
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