Lentils with Fried Indian Cheese (Paneer)

Ingredients

• 250 g yellow lentils
• Salt
• 1 tsp turmeric
• 2 pinch cayenne pepper
• 1 large bell pepper
• 0.5 bunch spring onions
• 3 cloves garlic
• 2 tbsp oil
• 1 tsp ground coriander
• 0.5 tsp cumin
• 200 g paneer

Instructions

1. 1.

   Wash the lentils thoroughly under running water, then bring them to a boil in a pot with 1 l of water, add salt, turmeric and 1 pinch cayenne pepper, cover and simmer over low heat for about 30 minutes until tender yet firm.

2. 2.

   Wash, trim, halve, deseed, peel the white skin off, and dice the bell pepper. Wash and slice the spring onions into rings. Peel and finely chop the garlic cloves. Heat ½ tbsp oil in a large pan, sauté the garlic, then add coriander, cumin and remaining cayenne pepper, followed by the diced bell pepper, pour in one cup of water and bring to a boil.

3. 3.

   Reduce heat, cover, and simmer over low heat for about 10 minutes. Drain the lentils, add them with the spring onions, and cook for another 5 minutes, seasoning with salt and cayenne pepper.

4. 4.

   Meanwhile cut the paneer into bite‑sized cubes and fry in the remaining oil until golden on all sides. Gently fold the paneer into the lentil mixture and serve in bowls.