Red Lentil Stir‑Fry

Ingredients

• 200 g red lentils
• 2 carrots
• 1 small Chinese cabbage
• 1 chili pepper
• 50 g mushrooms
• 1 garlic clove (finely chopped)
• 3 tbsp olive oil
• 200 ml vegetable broth
• 0.5 tsp Curry Powder
• 2 tbsp Light soy sauce
• 2 tbsp mango puree

Instructions

1. 1.

   Wash and drain the lentils. Peel the carrots and grate them roughly. Wash, trim, and slice the Chinese cabbage into strips.

2. 2.

   Halve the chili pepper, remove seeds, and cut into very thin strips. Clean the mushrooms and slice them.

3. 3.

   Sauté the mushrooms with garlic in olive oil over medium heat in a pan, then add carrots, curry powder, chili, and Chinese cabbage. Deglaze with broth and stir in the lentils.

4. 4.

   Simmer gently for about 8–10 minutes while stirring occasionally. Then add mango puree and season with soy sauce. Serve the stir‑fry warm in bowls.