Yellow lentils with vegetables

Ingredients

• 40 g currants
• 300 g yellow lentils
• 500 ml vegetable broth
• 0.5 tsp turmeric
• Salt
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 50 g macadamia nuts
• 1 untreated lime
• ½ handful fresh mint
• 100 g Sugar snap peas
• 200 g Cherry tomatoes
• 1 Shallot
• 5 tbsp olive oil
• 300 g Greek yogurt

Instructions

1. 1.

   Soak the currants in hot water, then drain later.

2. 2.

   Rinse the lentils briefly under cold water, then bring to a boil with broth, turmeric and a pinch of salt; simmer on low heat for about 10 minutes. Drain, let cool in a bowl. Roast cumin and coriander seeds in a dry pan until fragrant, crush them in a mortar, and mix with the lentils.

3. 3.

   Coarsely chop the macadamia nuts and toast them golden brown in a dry pan without oil.

4. 4.

   Wash the lime hot, dry it, grate its zest finely and squeeze out the juice. Wash mint, shake off water, pluck leaves and finely chop.

5. 5.

   Trim sugar snap peas and remove strings. Wash tomatoes and halve them. Peel and dice the shallot; sauté in 1 tbsp hot olive oil until translucent. Add peas and tomatoes, cook for 1‑2 minutes. Mix in nuts, drained currants, and crushed spices with lentils. Season with lime juice, olive oil and salt.

6. 6.

   For the dip combine yogurt with mint and 1 tsp lime zest.

7. 7.

   Serve yellow lentils with vegetables in bowls and accompany with mint yogurt.