Lentil and vegetable curry

Ingredients for 3 servings:

• 100 g lentils, red
• 200 g bell pepper(s), red
• 160 g carrot(s)
• 80 g onion(s), red
• 1 tsp ginger, grated
• 1 garlic clove(s)
• Coconut oil
• ¾ tsp garam masala
• ½ tsp Ras el Hanout
• 0.33 tsp turmeric powder
• 300 ml vegetable stock
• 1 tbsp soy sauce
• salt and pepper
• 130 g zucchini
• 250 g feta cheese or goat cheese
• 2 tbsp peanuts, unsalted
• 2 tbsp coriander leaves, chopped
• 2 kaffir lime leaves
• 150 ml coconut milk
• 1 pinch(s) cinnamon powder
• 1 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Rinse the lentils thoroughly in a sieve and drain. Halve the bell peppers, remove the seeds, and cut into 1-cm cubes. Peel the carrots and cut into 1.5-cm cubes. Finely dice the onions, finely grate the ginger, and finely chop the garlic. Heat a saucepan with a little coconut oil over medium heat. Gently fry the bell peppers, carrots, and onions for 3 minutes. Add the ginger and garlic and sauté for 2 minutes. Season with garam masala, ras el hanout, and turmeric, add the drained lentils, and mix well. Deglaze with the vegetable stock and bring to a boil. Reduce the heat, season with salt and pepper, and simmer for 10 minutes. Meanwhile, quarter the zucchini lengthwise and cut into 5-cm pieces. Cut the feta into 1-cm cubes. Chop the peanuts and roast them in a fat-free pan. Add the zucchini pieces and 2 lime leaves to the pot, stir in 150 ml of coconut milk and a pinch of cinnamon, and simmer for 5-10 minutes. Finally, remove the lime leaves and season with lemon juice, salt, and pepper. Then serve the curry, garnished with the cheese, roasted peanuts, and coriander.