Summary

Ingredients

• 60 g iner, approx. 10 cm
• 1 medium onion (s)
• 2 cloves garlic)
• 1 tablespoon, heaped turmeric
• 1 tablespoon, heaped Garam Masala
• 1 teaspoon chili powder
• 1 tablespoon cumin powder
• 1 tablespoon cayenne pepper
• 2 tablespoon coriander powder
• 1.2 kg tomatoes, chunky, from the can
• 300 g lentils, red
• 2 teaspoons lemon juice
• 500 ml vegetable stock
• 800 ml coconut milk
• salt and pepper

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Instructions

1. Scrape off the ginger skin with a spoon, peel the onions and garlic.
2. Mix the ginger, onions and garlic into a paste in a blender. If necessary, add a little coconut milk if it is too dry.
3. Put the turmeric, garam masala, chili powder, cumin, cayenne pepper and coriander in a bowl and mix together.
4. Heat 1 tablespoon of coconut oil (or other oil) in a large saucepan and sweat the paste in it for 2 minutes. Sprinkle in the spice mixture and fry while stirring.
5. Then add the vegetable stock, tomatoes and coconut milk and bring to the boil. Then cook the lentils for 30 minutes.
6. Season to taste with salt, pepper and lemon.