Vegetable with Red Lentils

Ingredients

• 250 g red lentils
• 200 g thin carrots (2 thin carrots)
• 150 g zucchini
• 150 g broccoli florets
• 150 g cauliflower florets
• 100 g medium potatoes (1 medium potato)
• 240 g tomatoes (3 tomatoes)
• 2 shallots
• 2 cloves garlic
• 1 l water
• 1 tsp turmeric powder
• Salt
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp cumin powder
• 1 tbsp ground coriander
• 6 tbsp yogurt (3.5% fat)
• a pinch cinnamon
• 1 tsp chili powder
• 1 tsp paprika (sweet)

Instructions

1. 1.

   Rinse the red lentils, place them in a sieve and rinse thoroughly under cold water. Peel the carrots and cut into thicker slices. Wash and dry the zucchini and slice it. Clean, wash, and break broccoli and cauliflower into florets. Peel, wash, and cube the potatoes. Wash, dry, and dice the tomatoes. Peel and finely chop the shallots. Peel and finely mince the garlic.

2. 2.

   Bring water to a boil in a pot, add lentils, garlic, and turmeric powder. Cover half with a lid and cook over medium heat for about 20 minutes. Add carrots, zucchini, broccoli, cauliflower, and potatoes; cover again halfway and simmer for another 15–20 minutes.

3. 3.

   Meanwhile, heat oil and butter in a pan and sauté the shallots until golden yellow. Add cumin powder, ground coriander, chili, and paprika, toast briefly, then add tomatoes. Cook for about 5 minutes with occasional stirring. Then mix into the cooked vegetables, stir well, season with salt.

4. 4.

   Plate on bowls, spoon yogurt over, sprinkle cinnamon, and serve immediately.