Ingredients
250 g dried green lentils
2 onions
1 clove of garlic
3 tomatoes
1 teaspoon of curry powder or curry paste
3 tbsp rapeseed oil
Salt

Preparation
Pour cold water over the lentils in a pan, cover and leave to soak overnight in the fridge. The next day, strain the lentils, rinse well and cook in fresh water. Cook the lentils for approx. 20 minutes until al dente.

Peel the onion, tomatoes and garlic and cut into small cubes. Lightly fry the oil, onion, tomatoes, garlic, curry powder and salt in a pan for a few minutes.

Add the cooked lentils and cook for 15 minutes.

Tips
Serve hot with chapati (Indian flatbread) or rice.
For a creamier consistency, puree three to four tablespoons of the cooked lentils at the end and stir in.

Recipe by Gerhard Hofer