Red Lentils with Mint Yogurt
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 300 ml broth (chicken, delicatessen or vegetables)
- 2 tablespoon oil (peanut oil)
- 1 piece (s) ginger, the size a thumb, grated
- 5 cardamom, black, the kernels
- 1 medium onion (s), diced
- 2 cloves garlic, diced, more or less depending on your taste
- 1 m chilli pepper (s), green, diced
- cumin
- turmeric
- Sea salt, coarse
- 250 g yourt, (3.5% fat)
- 1 handful mint, fresh chopped
Print Recipe
Pin Recipe Instructions
- Everyone should try the amounts for cumin, turmeric and salt individually.
- Cook the red lentils with the broth until half cooked (follow the instructions on the package). Put aside.
- Mash the cardamom kernels, garlic, chilli, turmeric, cumin and sea salt in a mortar. Cook this mixture together with the onion cubes in 2 tablespoons of peanut oil. Add the lentils and finish cooking. The lentils should still be firm to the bite.
- The yoghurt (at least 3.5 percent fat) is stirred until smooth and seasoned with the finely chopped mint, salt and cumin. A few mint leaves as a decoration.
- Turkish flatbread goes well with it, cut into eighths and briefly toasted in the oven.
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