Recipes/indian_lentil_stew.md

Indian lentil stew

For 4 servings

• 2 tbsp Oil
• 2 tsp Curry powder
• 1 bunch Spring onions
• 400 ml Vegetable broth
• 1 piece Fresh ginger, walnut-sized
• 2 cloves Garlic
• 200 ml Coconut milk
• 250 g Red lentils
• 2 Bell peppers
• 2 pinches Pepper
• 1 tsp Salt
• 1 tsp Mustard seeds
• 1 small jar Tomatoes, diced (approx. 340 g) or fresh, peeled and chopped

Instructions

Chop the garlic and ginger, slice the spring onions into rings, and dice the bell peppers. Roast the curry powder and mustard seeds in a hot pot, then add oil, garlic, and ginger. Sauté briefly, then add the lentils and diced bell peppers and sauté briefly as well.

Deglaze with the vegetable broth and bring to a boil. Add tomatoes and coconut milk, then let it simmer over low heat for 10 - 15 minutes until the lentils are tender. Mix in the spring onions and season with salt and pepper.