ROOTS & WINGS

34. Linsengericht III.: Indian Lentil (Curry) Stew

Yes, this dish looks quite plain, but once it shows what it's really made of...! Hm, remember Susan Boyle? When that plain Scot took the stage in front of the "Britain's Got Talent" jury / audience, everyone prepared themselves for a good laugh... until Boyle opened her mouth.

Okay, you probably won't be in tight, teary-eyed embrace with yourself or your table neighbor upon tasting this, but you will be embarrassed that you thought it was the culinary Susan Boyle just because of its looks.

Also... it's the perfect dish for the season!

Dunno about where you live, but here Fall proved that this year he's a grey, humorless, and absolutely punctual German! From 9/22 on, it was foggy, cold, pissed cats and dogs (including flood warnings!) for about a week... MEH!

And honestly, what's better then than having your stomach filled with warm, tastebud-dance-inducing umami?

And what if that umami is not only tasty, but also healthy? Loads of fibers, vitamins, good carbs, healthy fats... what's not to like?

I admit I must lay focus on this bit more than usually as I'm recovering from pre-diabetes and fat liver, but also if you DON'T war with these uninvited "guests", this is a good deed toward yourself – and those you share it with.

Okay, it takes a little time to make it – chop, chop – and a little time to wait while it simmers – and makes your mouth water while fragrancing your whole apartment/house – but it's easy-made soul food without much fuss.

Absolutely NO reason NOT to retreat to the kitchen for a little chopping meditation followed by rumbly, drooling anticipation.





Serves: 3-4

Prep Time: 1(.5) hrs

Degree of Difficulty: Easy



WE NEED

250 gr / 8.75 oz red lentils
2 carrots
1 red onion
3 garlic cloves
2-3 potatoes Or 6 SMALL ones.
2 cm / 1 in fresh ginger
3 tbsp oil / coconut oil I used olive oil, as I don't really like coconut and there's coconut milk in the stew, too.
1 tsp curcuma
2 tsp curry

Actually. But! After I noted, I kept two EMPTY spice containers, I used 1 tbsp of Tandoori spices. Worked too.

450 ml / 2 US cups veg stock With the SHORTEST ingredients' list = LESS unhealthy additives
200 ml / 6.75 US fl.oz. coconut milk
Salt
Pepper
4 tbsp shredded coconut I didn't use these.




WE DO

1. Wash + Drain the lentils. Wash, scrub, peel + cut/cube carrots, potatoes + broccoli. Peel and finely chop onion, garlic + ginger. Make the veg stock and measure coconut milk.

2. Heat oil in a pan and sauté onion, garlic + ginger. After like 3, 4 minutes, add lentils, carrots, potatoes + spice(s) and briefly sauté, too.

3. Deglaze with veg stock + coconut milk and simmer for 15 minutes on low middle heat. Add the broccoli and simmer 5 more minutes.

4. Season with salt + pepper, top with shredded coconut (if you use it), and



Guten Hunger!