Summary

Ingredients

• 1 small Chinese cabbage
• 4 medium carrot (s)
• 1 bell pepper
• 1 bunch spring onion (s)
• 4 cloves garlic
• 200 g smoked tofu
• 250 g belua lentils
• 1 can coconut milk
• 300 ml vegetable stock
• 2 tablespoon garam masala
• 4 tablespoon sesame oil
• salt and pepper
• Paprika powder

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Instructions

1. Rinse the lentils under cold water and bring to a boil in a saucepan of water without salt. Add the lentils and simmer for about 30 minutes.
2. In the meantime, cut the Chinese cabbage, carrots and paprika into pieces, cut the spring onions into rings, chop the garlic and dice the tofu.
3. Fry the spring onions, garlic and tofu in a larger saucepan in the sesame oil. Then add the remaining vegetables and sauté briefly. Season with salt, pepper and paprika powder, then pour in the vegetable stock and pour in the coconut milk. Stir in the garam masala, bring everything to a boil and cook for about 10 minutes, depending on how firm or soft you like the vegetables.
4. Pour off the firm beluga lentils and let them drain, then add to the vegetables, seasoning if necessary.
5. You can also fry the tofu separately and add it at the end, then it will be crispier.