Spicy Lentil Stew

Ingredients

• 2 cloves garlic
• 1 Red Onion
• 30 g ginger (1 piece)
• 1 tbsp oil
• 100 g Red lentils
• 1 tbsp madras curry powder
• 350 ml vegetable broth
• 150 g Yogurt (0.3% fat)
• 1 small lemon
• 1 red chili
• Salt
• Pepper
• 150 g tofu
• some coriander (for garnish)

Instructions

1. 1.

   Peel the garlic and onion, peel the ginger with a vegetable peeler and roughly chop everything.

2. 2.

   Heat the oil in a pot. Briefly sauté the onion, garlic and ginger until translucent.

3. 3.

   Add lentils and curry powder, briefly sauté and top up with broth. Bring to a boil covered and cook over medium heat for 10 minutes.

4. 4.

   Meanwhile, put yogurt in a bowl. Squeeze the lemon. Halve the chili pod lengthwise, remove the seeds, wash and finely chop it. Mix with the lemon juice under the yogurt. Season with salt and pepper. If you prefer it less spicy, use only 1/2 a chili pod or leave the pod out altogether.

5. 5.

   Cut the tofu into approximately 1 cm cubes and briefly fry in a non-stick pan if desired.

6. 6.

   Mix the tofu into the lentils and briefly heat through. Fill into bowls, garnish with coriander and serve with chili yogurt.