diary-free

Inspired by the numerous lentil stew recipes of the Indian kitchen. I wouldn’t be surprised if someone in one of India’s homes makes the same food because the preparation of these foods is so varied that it is difficult to find two exactly similar recipes. The nuance of rosemary is unexpected in Indian cuisine but gives a great result.

Preparation time: 30 min preparation, 10 min
Level: Very simple
Quantity: Four

Ingredients:
1 glass of red lenses
5 larger carrots
½ glass of coconut cream
2 tablespoons tomato paste
2 large onions
1 garlic clove
½ teaspoon dried rosemary
1cm cube of fresh ginger
1 teaspoon of turmeric
¼ teaspoon chili
Tasting with freshly ground black pepper
if desired, 0.25 teaspoons of freshly grated nutmeg and a little tomato paste
Salt to taste
Olive oil for browning spices and herbs

Preparation:
1. Rinse the lenses on the sieve and put aside.
2. Peel and grate the carrots, and place the oil in a saucepan on medium heat to brown. Stir in the meantime.
3. Chop the onion finely and add to the carrots.
4. Chop the ginger and garlic finely and add the turmeric and chilly to the browning carrots and onion. Bake for a few minutes, stirring.
5. Add lenses and 1 glass of water. Leave on low heat to simmer until the lenses are soft. Remove from the pan add salt, black pepper, rosemary (best if rosemary is ground into a fine powder) and, if desired, nutmeg, coconut cream, and tomato paste. Mix and you’re done!
The lentil casserole fits well with cooked eggplant or beans, but also with chickpea cutlets and all kinds of meat dishes.