Sweet and sour lentils

Ingredients for 2 servings:

• 100 g lentils, brown, dried
• 250 g water for soaking
• 1 pepper, red, long (Cabe besar merah)
• 10 g ginger, fresh or frozen
• 60 g carrot(s)
• 70 g pineapple, fresh or from the can
• 1 small green chili pepper (Cabe rawit hijau)
• 3 tbsp fried onions
• 2 m.-large bay leaves
• 4 allspice berries
• 4 juniper berries
• 4 carnations
• ½ cinnamon stick(s)
• 3 tbsp vinegar, black, Chinese, mild
• 2 tbsp coconut palm sugar
• 4 g beef broth, instant
• 2 tbsp red wine
• 3 tbsp coconut milk, creamy
• 2 medium-sized garlic cloves, fresh
• n. B. Vinegar, white, Chinese, mild, to taste
• n. B. Beef broth, instant, to taste
• n. B. Chili powder (Chipotle chili powder) to taste
• e.g. celery leaves, fresh or frozen
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 50 minutes

Miju-miju cooked with manis and pedas, brown lentils like something out of a Thousand and One Nights. Recipe from Lombok, Indonesia.

Soak the dried lentils overnight. Use the soaking water for cooking. Remove the stems from the red chili peppers, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Wash, peel, and thinly slice the ginger. Weigh the frozen goods. Wash the carrot, detach both ends, peel, and cut into sticks approximately 6 x 6 x 50 mm. Cut the peeled pineapple into bite-sized pieces. Strain the canned goods, drain well, and weigh the appropriate amount. Thinly slice the small green chili crosswise, leaving the seeds on and discarding the stem. Place the lentils and their cooking water in a saucepan with a lid. Add all ingredients, from the chili peppers to the beef broth, and simmer for 30 minutes. Stir occasionally. Add the red wine and coconut milk and press in the garlic cloves. Mix everything well and season to taste. Let it sit on the stove for another 5 minutes, but do not boil; just keep it hot. Remove the allspice berries, juniper berries, and cloves. Garnish and serve hot as a side dish. I enjoyed the lentils with baguette and herb butter.