Summary

Ingredients

• 2 tablespoon clarified butter, alternatively oil or ghee
• 180 g lentils
• 1 tablespoon vegetable stock, instant, without yeast extract / glutamate
• 3 small potatoes
• 1 small bell pepper (s)
• 1 small bell pepper (s)
• 4 small tomatoes, or 2 large ones
• 1 clove garlic
• 1 teaspoon ginger
• 1 leek
• 1 chilli pepper (s), if you like it spicy, more if you like
• 1 handful beans, (green beans), fresh
• 1 spring onion (s)
• 1 medium carrot (s)
• 2 teaspoon garam masala
• 1 teaspoon paprika powder
• 1 pinch cinnamon powder
• 0.5 teaspoon ½ turmeric
• 1 teaspoon salt, or a little less normal salt
• 1 teaspoon, heaped dijon mustard
• 1 teaspoon harissa
• 2 tablespoon sour cream, alternatively sour cream or creme fraiche
• 1 tablespoon tomato paste
• 1 dash coconut milk

For the sauce:

• 1 pinch (s) sugar
• 6 tablespoon yogurt
• 1 slice lemon (s), add the juice
• 1 teaspoon tea, peppermint

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Instructions

1. Cut off the roots of the spring onion, peel off the outer layer and cut everything into slices. Peel and chop the garlic and ginger. Chop the chilli pepper into small pieces. Put everything aside in a bowl.
2. Combine all powdered spices and set aside.
3. Remove the seeds and the white partitions from the peppers, cut into pieces. Break off bean stalks, remove threads if necessary. Break through once in the middle. Set aside in a bowl.
4. Cut the leek into rings. Remove the stems from the tomatoes, dice. Set aside in a bowl.
5. Peel the potatoes and cut into approx. 2 cm cubes. Wash the lentils, search for stones. Bring to the boil with approx. 1/2 l of water in a saucepan, add the vegetable stock and the potato pieces and simmer on a low heat for approx. 10 minutes with the lid on.
6. Heat the oil in a large pan, not too hot. Add the ingredients from the 1st bowl. It should sizzle, but not immediately take on color. After about 1-2 minutes add the spices and roast them a little (do not let them burn!). Then add the bell pepper and beans from the 3rd bowl. Cook for about 2 minutes while stirring. Then add the tomatoes and the leek from the 4th bowl. Cook again for 2-3 minutes while stirring.
7. Add the contents of the pot together with the liquid to the vegetables in the pan. Stir in harissa, tomato paste, mustard and sour cream (and if you like, a dash of coconut milk) and season to taste. Simmer a little more until the liquid is reduced a bit, depending on your preference.
8. Mix the sauce ingredients and serve as a dip.
9. Tastes very good with flatbread!