Summary

Ingredients

• 250 g carrot (s)
• 1 piece (s) ginger root, approx. cm
• 1 clove garlic
• 1 bunch spring onion (s)
• 1 tablespoon olive oil
• 0.5 teaspoon ½ curry paste, red
• 250 g lentils, red
• 600 ml vegetable stock
• 1 can coconut milk
• 1 tablespoon lemon juice
• salt and pepper

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Instructions

1. Clean, peel, halve and cut the carrots. Peel the ginger and peel the garlic. Then finely chop both. Clean and wash the spring onions and cut into fine rings.
2. Heat the oil in a saucepan and sauté the curry paste in it. Add the carrots, ginger and garlic and sauté briefly. Add lentils. Deglaze with vegetable stock and coconut milk. Let the curry mixture simmer for about 15 minutes.
3. Add the spring onions 2-3 minutes before the end of the cooking time. Season everything with salt, pepper and lemon juice.
4. Garnish with coriander, for example, and serve hot.