Red lentils with mint yogurt

Ingredients for 4 servings:

• 250 g lentils, red
• 300 ml broth (chicken, delicatessen or vegetable)
• 2 tbsp oil (peanut oil)
• 1 piece(s) ginger, thumb-sized, grated
• 5 cardamom, black, seeds
• 1 medium-sized onion(s), diced
• 2 cloves garlic, diced, more or less to taste
• 1 m.-large chili pepper(s), green, diced
• cumin
• turmeric
• Sea salt, coarse
• 250 g yogurt (3.5% fat)
• 1 handful of mint, fresh chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Everyone should experiment with the amounts of cumin, turmeric, and salt. Cook the red lentils in the broth until half-cooked (follow the package instructions). Set aside. Crush the cardamom seeds, garlic, chili, turmeric, cumin, and sea salt in a mortar and pestle. Gently cook this mixture with the diced onion in 2 tablespoons of peanut oil. Add the lentils and finish cooking. The lentils should still be firm to the bite. Stir the yogurt (at least 3.5 percent fat) until smooth, then season with the chopped mint, salt, and cumin. Add a few mint leaves for garnish. Turkish flatbread, cut into eighths and briefly toasted in the oven, goes well with this dish.