Red lentil and leek curry

Ingredients for 4 servings:

• 200 g carrot(s), peeled and diced
• 1 clove(s) garlic, finely diced
• 30 g ginger, finely diced
• 1 stalk(s) leek, cut into small rings
• 1 tbsp olive oil, cold-pressed
• 200 g lentils, red
• 600 ml vegetable stock
• 400 ml coconut milk
• 1 tbsp curry paste, red
• 1 pinch of salt
• 1 pinch(s) cumin
• 1 tbsp lemon juice
• some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with coconut milk, carrots and ginger

Sauté the carrots, garlic, ginger, and leek in oil. Add the red lentils. Deglaze with the vegetable stock and coconut milk, then add the curry paste, salt, and cumin. Simmer covered for 20 minutes (10 minutes in a pressure cooker). Season with lemon juice and serve garnished with parsley.