Summary

Ingredients

• 1 large carrot (s)
• 1 piece (s) ginger root, about the size a walnut
• Lemon juice
• 1 large clove garlic
• 1 small onion (s)
• 1 tablespoon butter
• 1 tablespoon, leveled curry powder
• 0.5 liter ½ stock, instant
• 200 ml coconut milk
• 1 teaspoon, leveled cumin
• 1 teaspoon, leveled coriander powder
• 90 g lentils, red
• 150 g spinach, frozen
• 0.5 teaspoon ½ salt
• 1 pinch cayenne pepper

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Instructions

1. Wash, scrape and coarsely grate the carrot. Peel the ginger and cut very finely. Mix the carrots and ginger, add a few dashes of lemon juice and set aside.
2. Finely dice the onion, press the garlic clove. Sauté both in the butter, dust the curry over it and sweat briefly. Add the carrots and ginger, stir everything well and sauté briefly. Deglaze with the broth, add coconut milk, cumin and coriander and bring to the boil. In the meantime, wash the lentils well and add them. Bring to the boil again, add the spinach and simmer over a low heat for 15 minutes. Season to taste with salt and cayenne pepper.