Burmese

Lemon and Parsley Burmese Red Lentil Curry

Name: Lemon and Parsley Burmese Red Lentil Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 1 cup red lentils, rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 green chili, chopped; 1 can (400g) diced tomatoes; 1 cup mixed vegetables (carrots, peas, cauliflower); 1 teaspoon cumin; 1 teaspoon turmeric; 1/2 teaspoon coriander; 1/2 teaspoon garam masala; 2 cups vegetable stock or water; 2 tablespoons ghee or oil; 1 tsp finely grated lemon zest; 1 tsp finely chopped fresh parsley

A comforting and aromatic red lentil curry with a rich blend of spices, perfect with rice or flatbread. Finished with lemon and parsley for a bright aromatic variation.

35 minutes4 servings

Method

In a pot, sauté onion, garlic, ginger, and chili in ghee or oil until fragrant.
Add lentils, tomatoes, and vegetables, then stir in spices.
Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes.
Adjust seasoning and serve with rice or bread.
Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh parsley just before serving.

Mains Vegetarian Sides

Read in another language

More Burmese recipes →