Indonesian Rendang with Lentils

Name: Indonesian Rendang with Lentils and Black Beans
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Shallots; 4 Piece of Garlic cloves; 2 Piece of Large red chilli; 30 Grams of Ginger; 10 Grams of Lemongrass paste; 2 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 1 Tsp of Black pepper; 2 Piece of Carrot; 265 Grams of Canned lentils; 240 Grams of Black beans; 400 ML of Coconut milk; 100 ML of Water; 1 Piece of Vegetable stock cube; 20 ML of Soy sauce; 3 Piece of Lime leaves; 5 Grams of Brown sugar; 1 Tsp of Salt; 15 Grams of Fresh coriander; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt

and Black Beans

In this recipe you'll make your own curry paste, packed with flavour!

210 Reviews

Cals 1025 · Prot 33 · Carbs 136 · Fat 36

Vegan

45 min

Indonesian Rendang with Lentils and Black Beans

In this recipe you'll make your own curry paste, packed with flavour!

210 Reviews

Cals 1025 · Prot 33 · Carbs 136 · Fat 36

Vegan

Ingredients

Curry paste

Shallots

2 Piece

Garlic cloves

4 Piece

Large red chilli

2 Piece

Ginger

30 Grams

Lemongrass paste

10 Grams

Vegetable oil

2 Tbsp

Turmeric powder

2 Grams

Black pepper

1 Tsp

For curry

Carrot

2 Piece

Canned lentils

265 Grams

Black beans

240 Grams

Coconut milk

400 ML

Water

100 ML

Vegetable stock cube 15*

1 Piece

Soy sauce 9*10*11*

20 ML

Lime leaves

3 Piece

Brown sugar

5 Grams

Salt

0.5 Tsp

Fresh coriander

15 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4293 / 1025
Fats (g)	35.6
of which saturated (g)	20.8
Carbohydrates (g)	136
of which sugars (g)	27.7
Fibers (g)	28.1
Proteins (g)	32.6
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Mix curry paste

Peel and chop the shallots and garlic.
Finely chop the chilli (remove the seeds if you like it milder).
Peel and grate the ginger.
Add the shallots, garlic, chilli (spicy!), ginger, lemongrass paste, oil, turmeric and black pepper to a food processor. Blitz until smooth.
Alternatively, use a large pestle and mortar. This is the curry paste.

2 Prep ingredients

Peel and finely chop the carrots.
Rinse and drain the canned lentils and the black beans.

3 Cook curry paste

Heat a pan over a medium heat.
Once hot, fry the curry paste for 5 min, stirring.

4 Add and stew

Add the carrots, lentils, black beans, coconut milk, measured water, vegetable stock cube, soy sauce, lime leaves and brown sugar.
Bring to a light simmer, cover, and cook for 20 min.
Add a splash of water, if needed.
Season with salt to taste.

5 Boil rice

Rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Lower heat, cover and cook for 12-14 min, until rice is tender.
Remove from the heat and keep covered until serving.
Fluff with a fork before serving.