Lentil and spinach curry

Ingredients for 4 servings:

• 150 g onion(s)
• 500 g carrot(s)
• 2 tbsp oil
• 3 tsp curry powder, fruity, e.g. ginger curry
• 200 g lentils
• 500 ml vegetable stock
• 200 g baby spinach
• 1 pack of bread(s) (naan bread) or flatbread
• 1 lime(s), organic
• 200 g soy yogurt (yogurt alternative)
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cut the onions into strips. Peel the carrots and cut diagonally into 1 cm thick slices. Heat the oil in a pan and sauté the onions for 3 minutes until translucent. Stir in the carrots and sauté for 2 minutes. Mix 2 teaspoons of curry powder into the carrots, then stir in the lentils. Add the vegetable stock and 300 ml water, cover, bring to a boil, and simmer for 25 minutes. Wash the spinach and spin dry. Bake the naan bread, if necessary. Stir the spinach into the curry and let it crumble. Wash the lime in hot water, dry it, and grate 2 teaspoons of the zest. Mix the zest with the yogurt. Mix the remaining curry powder into the curry and season with salt. Serve with lime yogurt and naan bread.