Fennel and lentil curry

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 1 bell pepper(s), red
• 3 spring onions
• 1 tsp curry paste, red
• 1 tbsp oil
• 200 g coconut milk or Cremefine
• 250 ml water
• 100 g lentils, red
• Ras el Hanout
• salt and pepper
• 1 piece(s) ginger root
• 4 stalks of parsley or coriander

Instructions

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

vegan or vegetarian

Wash the vegetables. After cleaning the fennel, cut it into thin slices. Clean the bell pepper and cut it into thin strips, and the spring onions into fine rings. Peel the ginger and grate or finely dice it. Heat the oil in a saucepan, add the curry paste, and stir. Then add the chopped vegetables and ginger and sauté briefly. Top up with coconut milk or cremefine and about 250 ml of water, bring to a boil, and cook over medium heat for about 5 minutes. Add the washed lentils, stir, and continue cooking for about 8-10 minutes. When the lentils are tender, season with salt, pepper, and ras el hanout. Finally, sprinkle with chopped parsley or coriander.