Delicious vegetarian lentil pan

Ingredients for 2 servings:

• 2 tbsp clarified butter, alternatively oil or ghee
• 180 g lentils
• 1 tbsp vegetable broth, instant, without yeast extract/glutamate
• 3 small potatoes
• 1 small bell pepper(s)
• 1 small bell pepper(s)
• 4 small tomatoes, or 2 large ones
• 1 garlic clove(s)
• 1 tsp ginger
• 1 stalk(s) leek
• 1 chili pepper(s), if you like it hot, more as desired
• 1 handful of beans (green beans), fresh
• 1 spring onion(s)
• 1 m.-sized carrot(s)
• 2 tsp garam masala
• 1 tsp paprika powder
• 1 pinch of cinnamon powder
• ½ tsp turmeric
• 1 tsp salt, or slightly less regular salt
• 1 tsp, heaped Dijon mustard
• 1 tsp harissa
• 2 tbsp sour cream, alternatively sour cream or crème fraîche
• 1 tbsp tomato paste
• 1 shot of coconut milk
• 1 pinch(s) of sugar
• 6 tbsp yogurt
• 1 slice(s) lemon(s), the juice
• 1 tsp tea, peppermint

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

freely varied dhal, also tastes good cold for grilling

Cut the roots off the spring onions, peel off the outer layer, and slice everything. Peel and finely dice the garlic and ginger. Finely chop the chili pepper. Set everything aside in a bowl. Mix all the powdered spices and set aside. Remove the seeds and white membranes from the peppers and cut into pieces. Break off the bean stalks, removing any strings. Break them in half. Set aside in a bowl. Slice the leeks into rings. Remove the stems from the tomatoes and dice them. Set aside in a bowl. Peel the potatoes and cut them into approx. 2 cm cubes. Wash the lentils, checking for stones. Bring a pot with approx. 1/2 liter of water to a boil, add the vegetable stock and the potato pieces, and simmer with the lid on for approx. 10 minutes over low heat. Heat the oil in a large pan; do not overheat. Add the ingredients from the first bowl. It should sizzle, but not immediately brown. After about 1-2 minutes, add the spices and toast slightly (don’t let them burn!). Then add the peppers and beans from the third bowl. Cook for about 2 minutes, stirring. Then add the tomatoes and leeks from the fourth bowl. Cook for another 2-3 minutes, stirring. Add the contents of the pot, including the liquid, to the vegetables in the pan. Stir in the harissa, tomato paste, mustard, and sour cream (and a dash of coconut milk, if you like) and season to taste, adding more seasoning if desired. Simmer a little longer until the liquid has reduced slightly, if desired. Mix the sauce ingredients together and serve as a dip. Delicious with flatbread!