Summary

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

1. Everyone should try the amounts for cumin, turmeric and salt individually.
2. Cook the red lentils with the broth until half cooked (follow the instructions on the package). Put aside.
3. 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.
4. 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.
5. Turkish flatbread goes well with it, cut into eighths and briefly toasted in the oven.