Summary

Ingredients

• 3 medium potato (s)
• 2 onions)
• 2 cloves garlic)
• 60 g lentils, reen
• 400 ml vegetable stock
• 2 teaspoon, heaped tomato paste
• 1 tablespoon vegetable oil
• 1 teaspoon, heaped ginger powder
• 2 teaspoons, leveled curry paste, red
• 1 teaspoon, heaped curry powder
• 1 teaspoon, heaped cane sugar
• 1 pinch cumin
• 2 pinches cardamom powder

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Instructions

1. The potatoes do not necessarily have to be peeled. Clean the potatoes well and cut them into approx. 1 cm cubes. Peel and quarter the onions and cut into coarse strips. Finely chop the garlic as well. Weigh and prepare the lentils. Prepare the vegetable stock.
2. Heat the vegetable oil in a medium-sized saucepan. Sweat the onions and garlic in the hot oil. Add the potato cubes and fry a little. Add the curry paste and tomato paste, stir well and let roast a little. Deglaze everything with 300 ml of vegetable stock. Put the lentils in the saucepan and add the spices. Mix everything well. Now simmer everything for 25 minutes over a lower heat.
3. Use the remaining vegetable broth to achieve the desired consistency. The lenses shouldn`t get too soft.
4. Prepare rice as a side dish during the cooking time. A fresh leaf salad also goes very well as a side dish. But then the consistency should not be too runny.