serves 2
ingredients:
1 tbsp. ghee or olive oil
1 cup red lentils, washed
1/2 liter vegetable bouillon
1 cup coconut milk
1 small can tomatoes (juice and pieces)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp. indian curry paste (hot)
1 tbsp. ground cumin
1 tsp. cinnamon
1 tsp. freshly grated ginger
1/2 chile (medium heat), finely chopped
1 lime, juice
salt, harissa to taste
some cilantro and chopped scallions for garnish
directions:
heat ghee in a large pot. sweat onions and garlic in it until translucent. add curry paste, cumin, cinnamon, ginger and chile and sweat a little more. add vegetable bouillon, tomato, coconut and lentils and let cook for 10 to 15 minutes on low, until the lentils are tender. season with salt and harissa. sprinkle with the lime juice and serve hot.
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