Summary

Ingredients

• 300 g lentils, black (belua lentils)
• Water for soaking
• 2 carrots, diced
• 2 stalks celery, cut into fine strips
• 1 leek, the white it, cut into thin rings
• 1 red pepper (s), diced
• 2 tomato (s), peeled, pitted, diced
• 1 large onion (s), chopped
• 2 chilli pepper (s), finely chopped
• 1 clove garlic
• 2 cm ginger
• 1 liter vegetable broth
• 3 tablespoon vegetable oil
• thyme
• parsley
• salt and pepper
• some sugar
• 1 cup coriander greens, chopped

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Instructions

1. Wash the lentils and soak them overnight. Clean and cut the vegetables. Prepare the tomato and onion separately. Mash the garlic and ginger with a little salt and sugar in a mortar to a paste.
2. Heat the oil and fry the onions. Add the vegetables and the garlic and ginger paste and cook for about 5 minutes. Stir in the tomatoes and pour in the vegetable stock. Add the lentils and season with thyme, parsley, pepper and salt. Cook for about 1 hour.
3. Season again to taste and sprinkle with coriander before serving.