|64 g g||red lentils red lentil||
|0.5 tbsp tbsp||olive oil olive oil||
|1 tsp tsp||chilli flakes chilli flakes||
|1 tsp tsp||ground ginger ground ginger||
|1 tbsp tbsp||lemon juice lemon juice||
|1 cans can||tomatoes tomato||
|120 g g||spinach spinach||
|200 g g||carrots carrot||
Vegan gluten-free lentil curry
Preparation time: 0:05 min
Try something new for January, with this vegan gluten-free lentil curry recipe from our My Lidl community member, @Tanith. For an extra kick, add hot sauce or spicy Indian chutney, and drizzle with plain yogurt to make the recipe vegetarian.For a non gluten-free accompaniment, serve with pita breads, or try jacket potatoes or rice. Serve with two portions of your favourite vegetables.
- Cook lentils as per packet instructions.
- In a small pan over medium heat, add the olive oil and cook for about 1 minute. Stir in the crushed red pepper flakes and ginger powder. Let the spices simmer and infuse the olive oil for about 30 seconds. Remove from heat before the red pepper flakes burn.
- While the lentils are cooking, sauté some onions, add the tinned tomatoes, grated carrot and spinach and simply stir them into the cooked lentils along with the spices in step 2 and the lemon juice.
- Serve warm. You can eat this as it is, with pita, jacket potatoes or with rice.
Additional information: Lentils could be made in the microwave: Combine the lentils with 2 cups of water in a large glass microwave-safe bowl. Cook on high, uncovered, for about 15 minutes. Carefully remove the hot bowl from the microwave, stir and set aside. The liquid should have been absorbed. For a vegetarian dish you could replace olive oil for 1/2 tablespoon of butter.