John Myers
Ingredients for 6 servings:
- 3 m.-sized onion(s)
- 3 cloves garlic
- 500 g carrot(s)
- 500 g lentils, red
- 500 g natural yogurt
- 2 liters of vegetable broth
- 1 tsp sweet paprika powder
- 2 tbsp thyme, dried
- 1 tbsp cumin powder
- Salt and pepper, freshly ground
- 1 lemon(s)
- 1 pinch(s) of sugar
- oil
- sesame
- Croutons
- spring onion(s)
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
vegetarian, inexpensive and filling
Dice the onions, peel the garlic cloves, and finely dice or chop the carrots. Heat a little oil in a sufficiently large pot and sauté the onions. Press in the garlic and sauté briefly. Briefly sauté the diced carrots, then stir in the lentils and pour in the vegetable stock. Season with paprika, thyme, and cumin and simmer over low heat for about 15 minutes, until the lentils are soft. Stir in the yogurt. Season to taste with salt, pepper, a little more cumin, and thyme, and season with a little lemon juice and a pinch of sugar. Let stand for a few minutes before serving. If you like, you can serve the stew with additional garnishes, such as sesame seeds roasted in a pan without fat, croutons, and/or thinly sliced spring onions.
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