My husband and I recently stayed at Three Tree Hill Lodge (amazing and beautiful lodge by the way!) and for lunch one day we were served this Lentil Curry. It was so ridiculously yummy that it left me no option but to hound the chef for the recipe. And then I made it at home and it was just as good. The recipe calls for 10ml curry powder which gives it a very mild curry flavour but by no means does it make it hot! So if you want your curry hot, feel free to add more. By the way, this curry was served with an apple, carrot and raisin chutney – delicious….although I’m sure any chutney would be good! Right, are you ready to make this yummy dish?
Print
Lentil Curry
Ingredients
Scale
- 50ml oil
- large onions – sliced
- 1 green pepper – diced
- 2 cloves garlic – crushed
- 2 sticks celery – sliced
- 3 carrots, grated
- 10ml curry powder
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 tin lentils
- 750ml water
- 1 bay leaf
- ½ cup chopped parsley
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 175ml tomato puree
- ½ cup sour cream (to serve)
- ¼ cup chives (to serve)
Instructions
- Preheat oven to 180°C
- Saute the onions, green pepper, garlic, celery and carrots until soft.
- Add spices and stir over low heat for a couple of minutes.
- Now add the lentils, parsley, water, salt, sugar, tomato puree and bay leaf – Mix all together.
- Place in an ovenproof dish with a lid – I used my Le Cresuet Casserole Dish.
- Place in the oven and allow the flavours to develop for at least 45 minutes to 1 hour.
- To serve, sprinkle the chives on top and dollop the sour cream on top of the curry as shown in my picture below. (Serve with Roti’s and Basmati Rice…and don’t forget the chutney!)
