Red Lentil Stew with Carrots and Yogurt

Summary

Ingredients

• 3 medium onion (s)
• 3 cloves garlic
• 500 g carrot (s)
• 500 g lentils, red
• 500 g natural yourt
• 2 liters vegetable stock
• 1 teaspoon paprika powder, noble sweet
• 2 tablespoon thyme, dried
• 1 tablespoon cumin powder
• Salt and pepper, freshly ground
• 1 lemon (s)
• 1 pinch (s) sugar
• oil

Also: (As deposits)

• sesame
• croutons
• Spring onions)

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Instructions

1. Dice the onions, peel the garlic cloves and finely dice or chop the carrots.
2. Heat some oil in a sufficiently large saucepan and sauté the onions in it. Press in the garlic and sauté briefly. Briefly sauté the diced carrots, then stir in the lentils and pour in the vegetable stock. Season with paprika, thyme and cumin and simmer for about 15 minutes over low heat until the lentils are soft.
3. Stir in the yogurt. Season to taste with salt, pepper, a little more cumin and thyme and season with a little lemon juice and a pinch of sugar. Let it steep for a few minutes before serving.
4. If you like, you can add deposits to the stew separately, e.g., roasted sesame seeds in a pan without fat, croutons and / or spring onions cut into thin slices.