John Myers
Ingredients for 2 servings:
- 100 g lentils, red
- 1 tsp oil or ghee (not vegan)
- 1 onion(s)
- 3 cloves garlic, squeezed or grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander seeds
- 1 tbsp ginger, freshly grated
- ½ tsp chili powder
- 1 pack of tomatoes, pureed
- 2 tbsp coconut flakes or coconut milk
- ½ can chickpeas
- 1 tsp garam masala
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
WW 2018 2-4 P pP
Heat the oil in a pan and sauté the half-sliced onion. Mix the garlic, ginger, and all the spices, except the garam masala, into a paste, add to the onions, and fry briefly. Deglaze with a small glass of water and the crushed tomatoes. Add the lentils and coconut flakes and season with salt. Cook the lentils gently for 30 to 40 minutes, stirring occasionally. Add more water if necessary. Shortly before the end of the cooking time, add the chickpeas; they just need to warm through. Season with garam masala. If desired, you can add spinach. Chicken pieces also go well with this dish; fry them with the onion and cook until soft. Serve with rice or naan bread. It’s also good on its own as a stew. Use a whole can of chickpeas. Oil 1 pc. Coconut flakes or coconut milk 5 pc. or 3 pc. (100g rice 10 pc., naan bread 6 pc.)
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