Spiced red lentils with egg and grapes

Ingredients for 2 servings:

• 80 g lentils, red
• 250 g tomato juice
• 1 small chili pepper(s), green
• 6 g chicken broth (strong bouillon)
• 1 egg(s), size M
• 1 m.-large tomato(s), fully ripe
• ½ small tomato pepper, red
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 tbsp sunflower oil
• 1 tsp five-spice powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• n. B. Celery leaves
• 4 grapes, dark blue

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A side dish from southern Chinese cuisine.

Rinse the lentils and drain well in a sieve. Wash the small green chili, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Bring the tomato juice to a boil in a lidded saucepan. Dissolve the chicken stock in it. Add the lentils and chili and simmer with the lid on for 8 minutes. Remove from the heat and keep warm. Place the egg in cold water, heat gently and simmer for 8 minutes. Refresh in cold water and allow to cool completely. Peel, cut into thirds crosswise and set aside. Wash the tomato, remove the stem, skin, quarter lengthwise, and remove the green core and seeds. Season the three tomato pieces and the egg with salt and pepper. Arrange on a plate. Wash the peppers and halve them lengthwise. Remove the stem, seeds, and white membranes from one half. Cut the quarter crosswise into approximately 5 mm wide strips. Trim both ends of the onions and garlic cloves, peel, and finely chop. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until translucent. Add the bell pepper strips and stir-fry for 30 seconds. Add the spices and fry briefly. Deglaze with the lentils and stock and remove from the heat. Transfer the lentils to the prepared serving plate, garnish, and serve warm as a side dish.