Lentils with Potatoes and Tomato Salsa

Ingredients

• 800 g waxy potatoes
• Salt
• 1 bay leaf
• 350 g red lentils
• 1 Shallot
• 1 clove of garlic
• 10 g ginger
• 3 tbsp olive oil
• 1 tsp garam masala
• 2 Tomatoes
• 1 sprig mint
• 1 tbsp Lemon Juice
• chili powder
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp turmeric

Instructions

1. 1.

   Peel, wash, and dice the potatoes. Boil in salted water with the bay leaf for about 10 minutes, until almost cooked.

2. 2.

   Meanwhile, rinse the lentils in a sieve and drain them. Peel, dice the shallot, garlic, and ginger finely. Heat 1 tbsp of oil in a pot and sauté the shallot, garlic, and ginger over medium heat until translucent. Add the lentils, garam masala, and both briefly sauté, then cover with water. Simmer on low heat for about 15 minutes until done. The liquid should be completely absorbed by the end.

3. 3.

   In the meantime, blanch the tomatoes, cool them down, peel them, quarter them, deseed them, and dice them finely. Wash the mint, shake it dry, pluck the leaves, and slice them. Mix with lemon juice, salt, and chili.

4. 4.

   Drain the potatoes and steam them. Remove the bay leaf. Crush coriander with cumin in a mortar and mix in turmeric. Heat the remaining oil in a pan and fry the potatoes until golden brown in about 5 minutes. Finally, stir in the spice mixture, briefly roast it, and season the potatoes with salt and chili. Arrange the potatoes and lentils on 4 deep plates, garnish with tomato salsa, and enjoy immediately.