Red Lentils with Spinach and Carrots

Ingredients

• 300 g red lentils
• 1 bay leaf
• 2 carrots
• 1 bunch spring onions
• 300 g spinach
• 2 tbsp sesame oil
• 2 Garlic cloves
• 1 tbsp ginger
• 2 tbsp sesame seeds
• 5 tbsp Soy sauce

Instructions

1. 1.

   Wash lentils thoroughly in a sieve and cook with the bay leaf in about 1 l water for 10-12 minutes until tender. Then strain, rinse with cold water, and drain.

2. 2.

   Peel carrots and trim spring onions. Cut both into thin strips about 3 cm long. Wash spinach, discard stems, drain, and roughly chop.

3. 3.

   Peel garlic, press through a press, and sauté with ginger in hot oil in a large pan for a short time. Add carrots and spring onions, stir-fry for 2-3 minutes, then set aside on a plate. In the same pan, cook spinach until it wilts, stirring continuously.

4. 4.

   Toast sesame seeds in a dry pan until golden brown.

5. 5.

   Add all vegetables and lentils to the pan, mix well over high heat, stir in soy sauce, and sprinkle with toasted sesame seeds.