Ingredients
1 onion
1 cm piece of ginger
1 tsp garam masala
1 clove of garlic
250 g red lentils
300 ml tomato purée
salt
sugar
vinegar
optional:
1 carrot
1 small piece of celery

Preparation

Rinse the lentils well. Chop the onion and sauté in oil, add the finely chopped garlic, ginger and spices and fry over a low heat until fragrant. If desired, add chopped vegetables and sauté briefly. Pour in water and tomato purée, add the lentils and cook over a low heat until soft.

Flavour with salt, sugar and a dash of vinegar.

Serve with rice.

Tips:

• As an alternative to garam masala, use another Indian spice mix or grated cumin, coriander and cinnamon.
• A tuber of Jerusalem artichokes can be used instead of carrots or celery.

Recipe by Irene Nemeth