23 lines
876 B
Markdown
23 lines
876 B
Markdown
# Indian lentil stew
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For 4 servings
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- 2 tbsp Oil
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- 2 tsp Curry powder
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- 1 bunch Spring onions
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- 400 ml Vegetable broth
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- 1 piece Fresh ginger, walnut-sized
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- 2 cloves Garlic
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- 200 ml Coconut milk
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- 250 g Red lentils
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- 2 Bell peppers
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- 2 pinches Pepper
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- 1 tsp Salt
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- 1 tsp Mustard seeds
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- 1 small jar Tomatoes, diced (approx. 340 g) or fresh, peeled and chopped
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## Instructions
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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.
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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. |