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🍽️ Spicy Lentil Stew with Fennel, Ginger, and Chili

393 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 2 chili peppers
• 1 red onion
• 1 tbsp freshly grated ginger
• 1 tbsp sesame oil
• 1 tsp curry powder
• 200 g red lentils
• 1 l chicken broth
• 2 spring onions (only the green parts, for garnish)
• salt

Instructions

1. 1. Wash the fennel thoroughly and remove the tough stalks.
2. 2. Dice the fennel flesh into very small cubes.
3. 3. Wash the chili peppers and slice them into thin rings.
4. 4. Peel the onion and also dice it finely.
5. 5. Heat some oil in a pot.
6. 6. Add the onions, fennel, and chili rings to the hot oil.
7. 7. Sauté the vegetables briefly until they soften.
8. 8. Add the ginger and the curry powder.
9. 9. Stir everything briefly so the spices release their aroma.
10. 10. Add the lentils to the pot and stir them in.
11. 11. Deglaze the mixture with the broth.
12. 12. Cover the pot with a lid.
13. 13. Simmer the stew on low heat for about 20 minutes until the lentils are cooked through.
14. 14. Season the stew to taste with salt.
15. 15. Serve the stew in bowls.
16. 16. Garnish the dish with the green parts of the spring onions.

Nutrition per serving

• kcal: 393
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 27 g