Lentil curry

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 4 garlic cloves
• 1 piece(s) ginger, about 2 times the size of your thumb
• 500 g lentils, mixed
• 5 large tomatoes
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 3 tbsp tomato paste
• 1 tbsp paprika paste
• 3 tbsp turmeric
• 2 tbsp cumin
• 2 lemons
• salt and pepper
• Cayenne pepper
• Clarified butter or other cooking fat
• n. B. water
• e.g. natural yogurt
• some bread(s), (Naan)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Finely chop the onions, garlic, and ginger and fry in the clarified butter. Add the tomato paste and paprika paste, along with the turmeric and cumin, and fry briefly. Add the lentils and pour in the water; the lentils should be well covered. Simmer for 20 minutes. In the meantime, score the tomatoes crosswise, blanch them, and peel off the skin. Finely chop the tomato flesh and add it to the lentils, simmering. Cut the bell peppers into bite-sized pieces. Squeeze 1 lemon and add the juice along with the bell peppers to the lentils. Season with salt, pepper, and cayenne pepper and simmer for another 20 minutes, stirring regularly. Add a little more water if necessary if the bell peppers are not yet cooked. Season again to taste. Cut the second lemon into eighths and serve with the lentil curry, natural yogurt, and naan.