Summary

Ingredients

• 300 g lentils, red
• 1 liter vegetable stock
• 3 tablespoon oil or clarified butter
• 1 onion (s)
• 2 cm ginger
• 2 tablespoon almond flakes
• 1 can tomato (s), chunky
• 250 g potato (s)
• 2 teaspoons turmeric
• 0.5 teaspoon ½ coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons ajvar
• 2 teaspoons salt
• 4 tablespoon yogurt

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Instructions

1. Wash the red lentils under running water until the wash water runs clear.
2. Then bring to the boil in 1 liter of vegetable stock over medium heat and simmer on a low flame with the pan open for about 20 minutes until the lentils are soft and soupy. Set the lentils aside.
3. In the meantime, cut the onion into small pieces, finely grate the ginger and dice the potatoes.
4. Heat the fat in a large saucepan or wok and fry the onions until golden brown. Add the ginger and flaked almonds and fry for about a minute, making sure that the flaked almonds do not burn.
5. Add the tomatoes and potatoes, simmer on a low heat for about 10 minutes with the lid closed.
6. Add turmeric, coriander, cayenne pepper, ajvar, salt, yoghurt and lentils along with the cooking liquid and simmer everything for 15 to 20 minutes on a low heat until the potatoes are cooked through.