Pack of beans with lentil curry

Name: Pack of beans with lentil curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g green beans; 7-10 Tbsp Salt; 2 (approx. 300 g) Carrots; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 250 g red lentils; 1,5 l Vegetable broth (instant); 1 collar Chervil; 100 g cherry tomatoes; 50 g Butter or margarine; 7-10 Tbsp white pepper; 100 g Whipped cream; 1-2 TEASPOONS Curry; 1 TABLESPOON sauce thickener

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g green beans
7-10 Tbsp Salt
2 (approx. 300 g) Carrots
1 Onion
1 Garlic clove
1 TABLESPOON Oil
250 g red lentils
1,5 l Vegetable broth (instant)
1 collar Chervil
100 g cherry tomatoes
50 g Butter or margarine
7-10 Tbsp white pepper
100 g Whipped cream
1-2 TEASPOONS Curry
1 TABLESPOON sauce thickener

Directions

1
Clean and wash the beans and cook them in little boiling salted water for 6-8 minutes. Peel the carrots, peel wide strips with the peeler from the carrots. Cook for the last few minutes. Rinse beans and carrot strips briefly under cold water and drain.
2
Peel onion and garlic, dice very finely. Fry in hot oil. Add lentils, steam briefly, then deglaze with broth. Simmer at medium heat for about 10 minutes. In the meantime, wash the chervil, dab dry and put some leaves aside for garnishing.
3
Finely chop the rest. Wash, quarter, seed and slice the tomatoes. Wrap a small packet of beans with a strip of carrot around each one. Heat the fat in a large pan and fry the bean packets while turning.
4
Sprinkle with chervil and season with salt and pepper. Add cream to the lentils, season with curry, salt and pepper. Thicken the liquid with sauce thickener. Sprinkle lentil curry with tomatoes and serve with bean packets.
5
Garnish with remaining chervil.