Summary

Ingredients

• 300 g lentils, red
• 0.5 ½ cauliflower
• 2 carrot (s)
• 2 peppers, red and green
• 1 piece (s) ginger root, the size a thumb
• 1 chilli pepper (s), fresh
• 1 lemon (s)
• 1 liter carrot juice
• 1 can coconut milk
• salt
• Coriander green
• oil

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Instructions

1. First cut the vegetables into cubes or divide the cauliflower into florets and finely chop the chilli and ginger.
2. Sweat the chilli and ginger in a little oil at medium temperature and then add the diced vegetables. Continue to sweat while stirring and add the lentils. Sweat for a moment, raise the temperature and deglaze with carrot juice and coconut milk.
3. Very important: Don`t add salt just yet, only when the lentils are soft.
4. Now bring to the boil, then reduce the temperature significantly and put the lid on. When the lentils are done, the vegetables should be too, then season with salt, sugar and lemon juice. Be a little careful with sugar, coconut milk brings a bit of sweetness and, depending on the brand, the carrot juice is sometimes sweeter, sometimes less. The relationship between hot and sweet has to be right. The lemon juice rounds things off.
5. At the end, chop lots of fresh coriander and pour over the stew.