Krümeltiger's spicy red lentils

Ingredients for 3 servings:

• 200 g lentils, red
• 400 ml coconut milk
• 100 ml water
• 500 g red peppers
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• ½ tsp virgin coconut oil
• 1 chili pepper(s), red, fresh
• some salt
• some chives as garnish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with coconut milk and red bell pepper, vegan

Peel and finely dice the onion and garlic. Remove the seeds and light-colored cores from the bell peppers, then dice them. It’s best to use gloves to remove the seeds from the chili and dice them very finely. My peppers are about 1.5 cm long; use more or less to taste. Heat the coconut oil in a pot and fry the onion and garlic. They shouldn’t brown. Deglaze with coconut milk and water and bring to a boil. Add the red lentils and diced bell peppers and cook until gently boiling. This takes about 10 minutes; I like to eat lentils and vegetables while they still have a bit of a bite. Season with salt and sprinkle the plates with finely chopped chives.