Indian lentil and carrot stew

Ingredients for 4 servings:

• 3 tbsp rapeseed oil
• 100 g onion(s)
• 15 g ginger, freshly grated
• 1 jalapeño(s), red
• ½ tsp turmeric powder
• ½ tsp cumin powder, freshly ground
• ½ tsp coriander powder
• 600 ml vegetable stock
• 200 g tomatoes, chopped
• 300 g carrot(s)
• 250 g lentils, yellow
• salt and pepper
• 150 g cherry tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan, simple

Cut the carrots into smaller pieces. Dice the onion. Deseed and finely chop the jalapeño peppers. Cut the cherry tomatoes into smaller pieces. Heat the rapeseed oil and fry the onions. Add the ginger and jalapeños and roast them briefly. Mix in the turmeric, cumin, and coriander and roast them briefly. Deglaze with 400 ml of stock and the tomatoes. Add the carrots. Let the dish simmer gently for about 20 minutes, then add the yellow lentils and the rest of the stock. Let the lentil and carrot stew simmer for another 25 minutes. Add a little more stock if desired and season with salt and pepper. Finally, add the cherry tomatoes, heat through slightly, and serve the lentil and carrot stew.