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IT // Adventures

Lentil and Beetroot Curry

A simple recipe for a tasty curry-like lentil dish made with red lentils, beetroot (Rauner) and onion.

1 min read

The recipe comes from the cookbook “Greenfeast - Autumn / Winter” by Nigel Slater1 and was slightly modified by me.

Ingredients

  • 300 gRed lentils
  • 1Onion (red)
  • 300 gBeetroot (Rauner)
  • 1Red chili (or chili flakes)
  • 800 mlVegetable broth
  • 1Garlic cloves
  • 50 gButter
  • 1 tbspMustard or mustard seeds (yellow)
  • 4 tbspYogurt
  • 1 tbspGaram masala
  • 3 tbspOlive oil
  • Salt and pepper

Preparation

  • Peel the onion and cut it into rings.
  • Peel the beetroot and cut it into small cubes.
  • Deseed the red chili and cut it into small pieces. Adjust the amount to the desired heat.
  • Heat the olive oil in a skillet and fry the onion over low heat for about 20 minutes in total. Stir occasionally so that nothing burns.
  • Peel the garlic and press it into the onions as soon as they are translucent.
  • Stir in the chili and mustard (seeds) and fry for a few more minutes.
  • Bring the vegetable broth to a boil in a pot, add the lentils and simmer over medium heat for about 15 minutes until the lentils are soft. Stir occasionally and add a little water if needed.
  • After a few minutes, add the beetroot to the lentils so that it cooks along.
  • Towards the end of the cooking time, stir in the garam masala and butter and season with salt and pepper. Reduce the heat, cover and let it steep until the onion in the skillet is done.

Serve the lentils in a deep plate, top with the onion mixture from the skillet and garnish with a spoonful of yogurt. Flatbread or rice goes well with it, too.

Footnotes

  1. Slater, N., Blind, S., & DuMont-Buchverlag. (2020). Greenfeast - Herbst / Winter : das kleine Buch der grünen Küche (Deutsche Ausgabe, erste Auflage). DuMont. ↩