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🍽️ Quick Red Lentil Pan with Ginger and Turmeric

312 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 3 cm ginger
• 2 garlic cloves
• 4 tbsp oil
• 1 tsp turmeric
• 1 tsp cumin (ground)
• 300 g red lentils
• 700 ml vegetable broth
• 1 bunch parsley
• salt
• pepper
• 2 tbsp lemon juice

Instructions

1. 1. Peel the onion and the ginger. Cut both into very small cubes.
2. 2. Peel the garlic cloves. Mash the garlic with a pinch of salt into a paste.
3. 3. Heat the oil in a large pot.
4. 4. Fry the onion and ginger cubes in the hot oil.
5. 5. Add the garlic paste. Simmer the mixture for about 3 minutes in its own juices.
6. 6. Sprinkle turmeric and cumin over it. Let the spices sweat briefly until fragrant.
7. 7. Add the red lentils. Sauté them briefly.
8. 8. Pour in the vegetable broth. Stir well.
9. 9. Bring the mixture to a boil once.
10. 10. Reduce the heat to medium. Let the lentils simmer for 10 to 12 minutes.
11. 11. Check if the lentils have absorbed all the liquid. If so, remove the pot from the heat.
12. 12. Wash the parsley. Shake it dry.
13. 13. Chop the parsley roughly.
14. 14. Add the chopped parsley and lemon juice to the finished lentils.
15. 15. Stir everything well.
16. 16. Season the dish with salt and pepper to taste.
17. 17. Fill the red lentil dal into small bowls.
18. 18. Garnish the dish with some fresh parsley.
19. 19. Serve the dish with a bowl of basmati rice.

Nutrition per serving

• kcal: 312
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 33 g