Summary

Ingredients

• 400 g carrot (s)
• 250 g onion (s)
• 1 piece (s) ginger root, the size a thumb
• 400 g pineapple
• 180 g lentils, red
• salt
• 3 teaspoons broth, grained
• 3 tablespoon oil (sunflower)
• 2 tablespoon coconut milk
• pepper
• 0.5 teaspoon ½ chili powder

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Instructions

1. Roughly grate the carrots, cut the onions into fine wedges, grate the ginger, finely dice the pineapple.
2. Boil the lentils in a liter of water for 15 minutes, season with salt and broth.
3. Heat oil, sauté ginger, onions and carrots for 10 minutes, add pineapple, simmer for another 5 minutes. Add half of the cooked lentils, puree, add water (as required and to your liking), season with coconut milk, salt, pepper and chilli. Add the rest of the lentils.