Pestonudeln mit Spinat

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Zutaten

8 servings

500 g
400 g
800 g Red lentils (dried)
Spinat
Pfirsiche aus der Dose
Naan bread 800 ml
600 ml
4 EL
6 tea sp
2 TL
30 g
2
2
2 cloves Coconut milk
Gemüsebrühe
Rote Currypaste
Sambal
Zucker
Ingwer
Limette
Rote Zwiebel
Knoblauch

Variation

Die Spinatblätter in das Curry hinzufügen, wenn du sie lieber gekocht anstelle von frisch magst.

Vorbereitung

5 min

1. Zwiebeln in Ringe schneiden
2. Knoblauch fein hacken
3. Ingwer fein hacken
4. Pfirsiche in Würfel schneiden

Make it a dinner party

Make your own naan bread

For 16 pieces mix 800 g self-raising flour with 500 g (soy) yogurt and knead to a dough. If it’s still sticky add a little extra flour.

Roll the dough to flat pieces with a thickness of 0,5 cm.

Mix 16 TBL sp olive oil with 4 minced garlic cloves.

Heat the frying pan as much as possible and bake the dough 2-3 minutes until golden brown. Add oil on top and turn to bake the other side. 

Kochen

25 min

Zwiebel, Knoblauch, Ingwer, Sambal und Rote Currypaste anbraten

auf mittlerer/hoher Hitze ~3 Min

Tip: add spices before adding sauce

Sauteing spices before adding liquid allows the flavours to develop. Saute for about 1 minute, until you can smell the spices. Doing it for too long will burn the spices.

Brühe hinzufügen

warte bis es wieder kocht, gut umrühren damit sich die Currypaste auflöst ~2 Min

Kokosmilch, Linsen und Zucker hinzufügen

köcheln lassen ~15 Min, mit Salz und Pfeffer würzen

Why red lentils are awesome

A sustainable diet includes lots of legumes like beans, peas, and lentils. Dry legumes become especially tasty because they can take up flavours while cooking. The downside is that it takes a while, but that’s different for red lentils: they only take 15 minutes!

Bake naan bread in the grill

~2 min each side until golden brown

Limettensaft und Pfirsiche hinzufügen

köcheln lassen bis alles warm ist ~5 Min

Always add acidity towards the end

Adding something sour – vinegar, lime or lemon juice – to a meal usually improves all flavours. It’s like adding salt. It’s especially effective for meals containing fat, in this case the coconut milk.

The key is adding it towards the end. If you add it at the beginning, the extra flavour will be cooked away.

How the sweetness of fruits brings more taste to a meal

Food comes in five flavours: salty/umami, sweet, sour, bitter, and spicy. Often the key to a delicious meal is adding as many of them as possible. This creates a nice balance and more interesting flavours. That’s why fruits, with their sweetness, can make a dish more delicious.

Das Dahl mit frischem Spinat und Brot als Beilage servieren

The naan bread recipe is inspired by Uit Pauline’s keuken Naanbrood van 2 ingrediënten.