Summary

Ingredients

• 1 kg Brussels sprouts
• Salt water
• salt and pepper
• 100 g lentils, red
• 100 g apricot (s), dried
• 1 onion (s)
• 2 tablespoons oil
• 2 tablespoon curry powder
• 400 ml vegetable stock
• 1 stick cinnamon
• 2 tablespoon mango chutney
• 100 g yourt (whole milk yourt)

Print Recipe Pin Recipe

Instructions

1. Clean the Brussels sprouts, cut each stalk crosswise. Cook in salted water for approx. 5 minutes until al dente. Rinse briefly with cold water.
2. Rinse the lentils cold in a colander. Cut the apricots into pieces. Peel and dice the onion, sweat in hot oil in a large pan until translucent. Add the curry powder, fry briefly, then pour in the broth.
3. Add Brussels sprouts, lentils and cinnamon stick, cook the vegetables for 15-20 minutes. Add apricots, chutney and yoghurt and cook for 1 minute. Season to taste with salt and pepper. Remove the cinnamon stick to serve.