Colorful lentil curry

Ingredients for 3 servings:

• 300 g lentils, red
• 1 liter of water
• 1 tbsp vegetable broth, instant
• 1 large onion(s)
• 2 large carrots
• 2 bell peppers, yellow and green
• 1 tomato(s)
• 3 tbsp tomato paste
• 1 packet of coconut milk (100 – 200 ml maximum)
• 2 chili peppers, hot
• Curry, milder
• Turmeric, ground
• Coriander, ground
• Cumin, ground
• Salt
• Oil (sesame oil)
• olive oil
• Sambal Oelek
• cane sugar
• Parsley or dill, freshly chopped

Instructions

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

Bring the water and vegetable stock to a boil. Wash the lentils and add them to the boiling water. In the meantime, finely chop the onion, chilies, and bell peppers, and cut the carrots into thin strips. Sauté the chilies in a mixture of olive oil and sesame oil (half and half) and the cane sugar (if you’re not sure how spicy you want them, use just one chili and then season with sambal oelek). Then add the vegetables and fry until the onions are translucent. Now finely chop the tomato. Sauté briefly with the remaining vegetables. The carrots should still be crunchy (if you don’t like them, steam them first). When the water has been absorbed by the lentils (after about 10 minutes), remove the lentils from the heat briefly until the vegetables are tender. Now return the lentils to the heat and add the vegetables. Pour in 50 ml of coconut milk and stir well. If the consistency isn’t mushy enough or thickens again, add another splash. Add the tomato paste. Stir in about 1 teaspoon of curry spice and 1/2 teaspoon each of turmeric, coriander, and cumin. Simmer for another 5 minutes. Season to taste with salt, sambal oelek, and brown sugar. Sprinkle fresh parsley or dill over the finished dish, if desired.