Indian lentil and vegetable dish

Ingredients for 4 servings:

• 100 g lentils, red
• 2 cloves garlic
• 1 piece(s) fresh ginger, garlic clove-sized
• 2 onions
• 2 tomatoes
• 1 bunch of chard
• 2 potatoes
• 2 carrots
• 1 large bell pepper(s), red
• 1 bunch of spring onions
• ½ can coconut milk
• 1 dash of cream, vegan
• 600 ml water
• 2 tbsp, heaped coconut oil
• Turmeric powder
• Coriander powder
• Vegetable broth, organic
• chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

100% vegan and delicious

Wash, trim, and peel the vegetables. Finely chop the garlic and ginger. Cut the chard into coarse strips. Finely chop the spring onions. Dice the remaining vegetables into small cubes. Place the water, garlic, ginger, and turmeric in a small saucepan and bring to a boil. Add the lentils, diced potatoes, and carrots. Add enough water to cover the vegetables and simmer gently for about 20 minutes, stirring frequently. Add a little more water if necessary. After cooking, the lentils and vegetables should be very soft and have a mushy but still very moist consistency. Stir, season with salt, and set aside. Heat the coconut oil in a large, deep pan and fry the onion until translucent but by no means brown. Season with salt or vegetable stock powder. Add the remaining vegetables and sauté briefly until the chard collapses. Add the coconut milk, stir, and simmer with the lid on until the vegetables are tender but not falling apart. Add the lentils and a generous splash of soy cream, stir, and season to taste. If there’s too little sauce, add more coconut milk and season again if necessary. The soup tastes best reheated. Serve with naan bread or basmati rice.