Lentils – Carrots – Curry

Ingredients for 4 servings:

• 1 onion(s)
• 1 red chili pepper(s)
• 1 kg carrot(s) (bunch carrots)
• 2 tbsp oil
• 40 g raisins
• 1 tbsp curry paste
• 400 ml juice (carrot juice)
• 100 g lentils, red
• 50 g almonds
• ½ bunch coriander leaves
• lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan

Dice the onion and finely dice the chili. Wash and peel the carrots, then halve or quarter them lengthwise, depending on their thickness. Cut into bite-sized pieces. Sauté the onion, chili, carrots, and curry paste in oil, then add the raisins and pour in the carrot juice. Bring to a boil, add the lentils, and simmer covered for about 15 minutes. Roast the almonds in a non-stick pan without fat, then roughly chop. Pick and finely chop the coriander. Season the carrot curry with lemon juice, salt, and pepper. Serve sprinkled with almonds and coriander.