Summary

Ingredients

• 400 g beetroot, peeled and weihed
• 100 g lentils, red
• 100 g onion (s), finely diced
• 2 teaspoon Madras curry powder
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ garam masala
• 2 tablespoon peanuts, roasted
• some vegetable stock powder
• some oil for frying

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Instructions

1. Cut the cleaned yellow beetroot into cubes about 1 cm in size.
2. Sweat the onions in oil until golden, add the spices and roast a little. Add the beetroot cubes and the red lentils to the pot. Stir everything and fill up with water until
3. the vegetables are barely covered. Season to taste with broth powder. Possibly with salt and pepper
4. Spice up. Bring everything to the boil and simmer on a low flame for about 15 minutes. Stir every now and then so that nothing starts. Maybe also add a little water.
5. When everything is done, arrange on the plate and sprinkle with the peanuts.
6. A vegetable rice goes well with it.
7. Non-vegans can also add a little cream to the dish.