Vegetable Lentil Curry

Ingredients

• 100 g onions
• 200 g carrots
• 1 small eggplant
• 200 g zucchini
• 2 tbsp olive oil (20 ml)
• 1 tsp turmeric powder
• 0.5 tsp Coriander powder
• 1 tsp cumin powder
• 200 g Yellow lentils
• 250 ml vegetable broth
• 1 small red chili pepper
• 0.5 bunch cilantro
• 2 tbsp Lime juice

Instructions

1. 1.

   Peel the onions and carrots. Cut the onions in half and slice into strips, and cut the carrot into rounds. Slice the eggplant and zucchini lengthwise into thin slices.

2. 2.

   Heat oil in a pot and sauté all the vegetables for 2–3 minutes while stirring. Add turmeric, coriander, and cumin, and cook briefly. Rinse lentils in a sieve, add them to the pot, and pour in the broth. Simmer on low heat for about 15 minutes.

3. 3.

   Meanwhile, cut the chili pepper lengthwise, remove seeds, wash, and slice into rings. Wash cilantro, shake dry, and roughly chop leaving some whole leaves. Add chopped cilantro and chili to the curry, season with lime juice. Divide the vegetable lentil curry among four bowls and garnish with remaining cilantro.