Curry Lentils with Apricots

Ingredients

• 200 g lentils
• 2 onions, bay leaves and green chili peppers
• 600 g apricots
• 30 g yogurt butter
• 4 tsp curry powder
• 100 ml instant chicken broth
• vinegar, salt, pepper from the grinder
• 1 pinch sugar

Instructions

1. 1.

   Cook lentils in 3/4 l water with bay leaves until soft, about 30 minutes. Peel and dice onions. Slice chili peppers lengthwise, remove seeds, rinse and finely dice.

2. 2.

   Wash apricots, halve, pit and cut into strips. Heat butter and sauté onion cubes until translucent. Add chilies. Add apricots and simmer for 1-2 minutes. Sprinkle curry over the mixture and stir briefly. Deglaze with chicken broth and vinegar.