Mild pasta curry with red lentils

Name: Mild pasta curry with red lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 1 collar Spring onions; 2 TABLESPOONS Oil; 2 TEASPOONS coriander seeds, cumin seeds and black peppercorns; 150 g red lentils; 6 TABLESPOONS Soy sauce; 250 g rice noodles (e.g. Asian spaghetti); 200 g Cream yoghurt; 1 TEASPOON ground turmeric; 4-5 Stem(s) Coriander

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
1 collar Spring onions
2 TABLESPOONS Oil
2 TEASPOONS coriander seeds, cumin seeds and black peppercorns
150 g red lentils
6 TABLESPOONS Soy sauce
250 g rice noodles (e.g. Asian spaghetti)
200 g Cream yoghurt
1 TEASPOON ground turmeric
4-5 Stem(s) Coriander

Directions

1
Clean and wash the broccoli and cut it into small florets. Clean and wash spring onions and cut them into rings. Heat oil in a pan. Roast coriander, cumin and peppercorns in it. (Attention: Do not heat up too high! Otherwise the spices taste bitter.) Take out the spice mixture and crush it finely in a mortar.
2
In the spice oil, briefly fry broccoli, spring onions and red lentils. Add 600 ml water and soy sauce and simmer for 8-10 minutes.
3
Cook the pasta in 2 l of boiling water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Drain and let drain. Stir yoghurt and turmeric into the vegetables. Stir in rice noodles and season with soy sauce.
4
Wash the coriander, shake dry and pluck off the leaves. Sprinkle over the curry.