Exotic red lentils – with curry, coconut and pineapple

Ingredients for 4 servings:

• 1 onion(s), white
• 2 garlic cloves
• 200 ml pineapple juice
• 200 ml water
• 1 tbsp vegetable stock powder
• 2 tbsp, heaped curry powder
• 1 tsp, heaped turmeric
• 1 pinch of salt
• 400 ml coconut milk
• 400 g lentils, red
• 150 g pineapple pieces
• 20 ml coconut liqueur
• 1 handful of cashew nuts, optional
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, vegetarian

Peel and finely chop the onion and garlic. In a large pot with a little olive oil, sauté the onion and garlic over medium heat until translucent. Deglaze with the water, pineapple juice, and coconut liqueur, if desired. Stir in the vegetable stock powder. Add the red lentils, curry powder, turmeric, and salt to the pot, stir well, and bring to a boil briefly. Then reduce the heat and simmer, stirring occasionally, until the lentils are tender (about 15-20 minutes). After 10 minutes of cooking, add the pineapple chunks and, optionally, the cashews.