Bosch HSLP751UC 取り扱いマニュアル

Side Dishes, Vegetarian Dishes

and Casseroles

39

½ lb. lentils
1

2

⁄

3

 cups vegetable broth

1 bay leaf
1 bunch spring onions
½ – 1 red jalapeño pepper
1 red pepper
2 cloves garlic
2 tbsp. clarified butter
2 – 3 tbsp. curry powder
Salt and black pepper

   

2

2

 

Wash the lentils, place them in the baking pan and pour over the vegetable broth. 
Add the bay leaf and cook as indicated, so that the lentils are not too soft.

Meanwhile, chop the spring onions into thin rings. Wash the jalapeño pepper, halve 
lengthways, remove the seeds and slice into thin slices. Cut the pepper into small 
cubes. Chop the garlic.

Heat the clarified butter in a pan and cook the spring onions, jalapeño pepper, red 
pepper and garlic for approximately 2 minutes, stirring continuously. Sweat the curry 
powder briefly and then add the cooked lentils. Mix well and heat. Season with salt 
and pepper and serve the lentil curry hot.

Unlike most legumes, lentils do not require soaking before cooking.

Serves 4
Per serving approx. 304 kcal, 10 g fat, 36 g carbohydrates, 16 g protein