Summary

Ingredients

• 250 g plate lentils
• 750 g potato (s), small (e.. triplets)
• 2 cloves garlic
• 1 piece (s) ginger root, about 25 g
• 2 tablespoons oil
• 2 small chilli pepper (s), red
• 0.5 teaspoon ½ cinnamon powder
• 0.25 teaspoon ¼ clove powder
• 1 teaspoon cumin
• 400 g whipped cream
• 1 bunch coriander greens
• Lime juice
• salt

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Instructions

1. Soak the lentils in cold water overnight.
2. The next day, drain in a sieve and collect the soaking water. Peel and rinse the potatoes. Peel and finely chop garlic. Peel and finely dice the ginger.
3. Heat oil in a pot. Sauté the garlic, ginger, the whole chili peppers, cinnamon, cloves and cumin in it. Pour in about 300 ml of the soaking water. Add the potatoes and cook over a low heat for about 10 minutes. Add the lentils and cream and cook for another 10-15 minutes until the lentils are cooked through. Cooking time also depends on the quality of the lentils. Season the cream lentils with salt.
4. Chop about half of the coriander, stir into the lentils and season with lime juice. Arrange the potatoes and lentils and serve garnished with the remaining coriander.