Spicy lentil curry from Nepal

Ingredients for 3 servings:

• 500 g bell pepper(s), red
• 1 bunch of spring onions
• 2 cloves garlic, finely chopped
• 1 piece(s) ginger, approx. hazelnut-sized
• 1 chili pepper(s), amount to taste
• 2 tbsp oil
• ½ tsp cumin powder
• ½ tsp coriander powder
• 250 g lentils, red
• 200 ml cream or plant-based cream
• 180 ml water
• ½ lemon(s), the juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, also suitable for vegans

Clean the peppers, remove the seeds, and also remove the white inner skin. Cut the spring onions and peppers into large cubes. Sauté them in a pan with the oil. Add all the spices and let them roast slightly. Deglaze with cream and a little water and add the lentils. Simmer everything for about 15 minutes, until the lentils are soft. Stir occasionally and add a little more liquid if necessary. Season to taste with salt, pepper, and lemon juice. Serve with Nepalese flatbread (chapati) or some rice. Tip: You can also use leeks instead of the spring onions.