Indian Lentil Stew

Place the lentils in a colander and rinse well with cold water.

• ½ cup Red lentils

Cut the green onion into rings and put in a bowl, finely chop the garlic and ginger and put in a second bowl. Dice the pepper and put in a third bowl.

• ½ Green onion (~ 0.6 oz)
• ½ Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Heat the olive oil in a pot over medium heat. Fry the garlic, ginger, curry powder and mustard for approx. 1 minute.

• 2 tsp Olive oil
• 1 tsp Curry powder
• 1 tsp Yellow mustard

Add the lentils and pepper cubes and fry them briefly. Pour in the vegetable broth and bring to a boil.

• ¾ cup Vegetable broth

Add the tomatoes and coconut milk and let simmer for approx. 15-20 minutes until the lentils are soft.

• 8.8 oz Tomatoes, diced, canned
• ½ cup Coconut milk

Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown and set aside.

• 1 ⁠½ Tbsp Peanuts

Stir in half of the green onions into the soup. Season with salt and pepper.

• Salt
• Black pepper

Serve on a plate and top with the remaining green onions and peanuts.

Enjoy your meal!