Lentil-tomato stew is well tolerated and topped with the ginger carrots simply unbeatable
Ingredients
-
2 tbsp the ginger carrots
300g red lentils
1 onion
400g strained tomatoes
2 garlic cloves
1 chili bell pepper
2 tbsp olive oil
1 MS paprika
1 MS cayenne pepper
1 lime
1 avocado
3-4 stalks cilantro
1 tbsp (vegan) creme fraiche
2-3 leaves kale
salt & pepper
Here is how we proceed
-
Wash the lentils thoroughly and soak in water for 20 minutes.
Clean the onion, garlic, ginger and chili and chop very finely. Put some oil in a pan and add the chopped ingredients and fry until golden brown.
Drain the lentils and add them to the pan along with the strained tomatoes and some water. Season with salt, bell pepper, cayenne bell pepper and paprika and simmer on medium heat for about 30 minutes until the lentils are soft and the casserole is nice and creamy.
Serve with fresh kale, chopped avocado, the ginger carrots, some (vegan) creme fraiche (we chopped in some fresh cilantro) and a squeeze of lime juice.
