Summary

Ingredients

• 150 g onion (s)
• 500 g carrot (s)
• 2 tablespoons oil
• 3 teaspoon curry powder, fruity, e.g., ginger curry
• 200 g lentils
• 500 ml vegetable stock
• 200 g baby spinach
• 1 pack bread (naan bread) or flatbread
• 1 lime (s), organic
• 200 g soy yourt (yourt alternative)
• salt

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Instructions

1. Cut the onions into strips. Peel the carrots and cut diagonally into 1 cm thick slices. Heat the oil in a saucepan, fry the onions for 3 minutes until translucent. Mix in the carrots and sauté for 2 minutes.
2. Mix 2 teaspoons of curry powder into the carrots, then stir in the lentils. Add the vegetable stock and 300 ml water, cover and bring to the boil and simmer for 25 minutes.
3. Wash the spinach and spin dry. Bake the naan bread if necessary.
4. Stir the spinach into the curry and let it disintegrate. Wash the lime with hot water, dry it and rub off 2 teaspoons of the peel. Mix the zest with the yogurt.
5. Mix the rest of the curry powder into the curry and season with salt. Serve with lime yogurt and naan bread.