Lentil curry

Ingredients for 4 servings:

• 150 g lentils, red
• 1 tbsp oil
• 250 g leek OR:
• 2 m.-sized onion(s)
• 2 garlic cloves
• 20 g margarine, unhydrogenated vegetable margarine
• ½ tsp curry, without salt (health food store)
• 1 tsp turmeric
• 1 pinch(s) of sugar
• 800 ml water
• 1 tsp vegetable broth, granulated
• 2 bell peppers
• 2 tsp basil, dry
• 8 peppercorns, ground
• 10 g fresh ginger
• 2 tbsp vinegar, up to 3 tbsp (wine vinegar)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegetarian, vegan

Heat 1 tablespoon of oil in a pan or saucepan, briefly sauté the rinsed lentils. This sautéing helps the lentils retain their shape and turn them yellow. Deglaze with 800 ml of hot water and add granulated vegetable stock. Slice 250 g of leek and finely chop 2 garlic cloves. Sauté in hot fat. Sprinkle with half a teaspoon of unsalted curry powder and a teaspoon of turmeric. Add the deglazed lentils and a pinch of sugar. Cook on low heat for about 20 minutes. Halve the bell peppers, remove the seeds, and cut into small pieces. Finely chop the ginger. Add to the lentils along with the basil and peppercorns, and cook for another 10 minutes. Season to taste with 2-3 tablespoons of vinegar and salt.