Summary

Ingredients

• 250 g lentils, reen
• 1 liter vegetable stock for soft boiling
• 2 tablespoon butter
• 2 tablespoon olive oil and a little more to serve
• 3 cloves garlic
• 1 coriander root (s), optional
• 2 chilli pepper (s) or ¼ teaspoon chilli powder
• 1 tablespoon cumin
• 4 tomato (s)
• 4 tablespoon coriander greens
• 1 tablespoon coriander greens to serve
• 100 ml water
• 4 tablespoon sesame paste (tahini)
• 3 tablespoon lime juice
• 1 teaspoon sugar
• 1 onion (s), red
• salt
• Pepper, black
• Sesame oil, optional

Print Recipe Pin Recipe

Instructions

1. Wash the lentils and cook in the vegetable stock until soft. This takes about 30 minutes. Drain and set aside.
2. In the meantime, prepare the remaining ingredients: peel and roughly chop the garlic, wash and roughly chop the chili peppers and coriander root. Crush with ½ teaspoon salt in a mortar. Grind the cumin. Peel and cut tomatoes into small cubes. Chop the coriander greens, set aside 1 tablespoon to serve. Squeeze the limes. Take sesame oil from the refrigerator to warm up. Cut the red onion into very thin slices.
3. Heat the butter and oil in a large pan over medium heat. Once the butter has melted, add the mashed garlic mixture and cumin and sauté for about a minute. Now add the drained lentils, tomatoes and 4 tablespoons of coriander greens and simmer for about 5 minutes over low heat.
4. Add about 100 ml of water, sesame paste, sugar, salt and freshly ground black pepper and simmer until the mixture is a little thick. Possibly add more water. Stir in lime juice and season to taste with salt, pepper, sugar and possibly chili powder.
5. Spread the lentils on a flat plate. Garnish with onion slices and the remaining coriander leaves. Drizzle with a little sesame oil (olive oil is also possible) and serve with fresh bread.
6. The dish can also be served with a side dish of meat (duck breast is very tasty), making it a light main course.