Indian lentil pan

Last Updated on September 17, 2024

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ingredients

5 g ginger 2 cloves garlic 80 g leek 1 pk sweet red pepper 3 tbsp curry pepper 1 tbsp mustard seed 3 tbsp oil 250 g lentils 400 ml vegetable broth 200 ml milk 200 g cherry tomatoes salt ground black pepper

step

1. First, toast the curry spices and mustard seeds in a pan until they start to crackle. 2. Then add the oil and add the chopped garlic, ginger and leeks. 3. Fry for about 5 minutes and add the peppers and soaked lentils (which we left in water overnight). 4. Pour the broth and milk over everything, add the tomatoes and simmer for 30 minutes on a low heat. 5. Salt to taste and serve. Enjoy!