Lentil stew with coconut milk, ginger, chili and curry

Ingredients for 4 servings:

• 250 g mountain lentils
• 5 carrots
• 30 g ginger root
• 2 garlic cloves
• 2 tbsp curry powder
• ½ chili pepper(s)
• 1 liter vegetable broth
• 400 ml coconut milk
• 250 g cherry tomatoes
• 3 stalk(s) spring onions
• 2 tbsp oil
• salt and pepper
• 1 lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Soak the mountain lentils for about 4-6 hours (they don’t need to be soaked, but this shortens the cooking time). Clean the carrots, halve or quarter them lengthwise, depending on their thickness, and slice them crosswise. Peel and finely chop the ginger. Peel and finely chop the garlic. Halve the chili pepper, remove the seeds, and remove the skin. Cut or chop into fine strips. Drain the lentils through a sieve and let them drain well. Heat the oil in a saucepan. Briefly sauté the ginger, chili, garlic, and carrots. Pour in the vegetable stock, stir in the curry powder and the lentils, and simmer with the lid closed for about 25 minutes, until the lentils are tender. The cooking time is only a guideline and depends on the lentils and whether they were soaked. While the lentils are cooking, dice the cherry tomatoes and finely slice the spring onions. Stir the coconut milk into the stew and heat through. Season to taste with salt, pepper and lime juice, divide between plates and serve hot sprinkled with spring onions and tomatoes.