Summary

Ingredients

• 2 tablespoons oil
• 2 teaspoons curry
• 1 bunch spring onion (s)
• 400 ml vegetable stock
• 1 piece (s) fresh ginger, the size a walnut
• 2 cloves garlic)
• 200 ml coconut milk
• 250 g lentils, red
• 2 bell pepper (s)
• 2 pinches pepper
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1 small Glass tomato (s) or fresh, peeled and sliced

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Instructions

1. Chop the garlic and ginger, cut the spring onions into rings, and dice the paprika. Roast the curry powder and mustard seeds in a hot pot, add oil, garlic and ginger. Fry briefly, then add the lentils and diced paprika and fry briefly.
2. Deglaze with the vegetable stock and bring to the boil. Add tomatoes and coconut milk and simmer over low heat for 15-20 minutes until the lentils are soft. Mix in the spring onions and season with salt and pepper.