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🍽️ Spicy Lentil Stew with Chili Yogurt

358 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 red onion
• 30 g ginger (1 piece)
• 1 tbsp oil
• 100 g red lentils
• 1 tbsp Madras curry powder
• 350 ml classic vegetable broth
• 150 g yogurt (0.3% fat)
• 1 small lemon
• 1 red chili pepper
• salt
• pepper
• 150 g tofu
• some cilantro (for garnish)

Instructions

1. 1. Peel the garlic cloves and the onions.
2. 2. Peel the ginger with a vegetable peeler.
3. 3. Roughly chop the garlic, onions, and ginger.
4. 4. Heat the oil in a large pot.
5. 5. Sauté the onions, garlic, and ginger briefly until translucent.
6. 6. Add the lentils and the curry powder.
7. 7. Fry the mixture for a very short time.
8. 8. Deglaze everything with the vegetable broth.
9. 9. Bring the pot to a boil with the lid on.
10. 10. Reduce the heat to medium and cook the lentils for 10 minutes.
11. 11. Place the yogurt in a small bowl.
12. 12. Squeeze the lemon.
13. 13. Cut the chili pepper in half lengthwise.
14. 14. Remove the seeds from the chili pepper.
15. 15. Rinse the chili pepper.
16. 16. Finely chop the chili pepper.
17. 17. Stir the lemon juice into the yogurt.
18. 18. Stir the chopped chili pepper into the yogurt.
19. 19. Season the yogurt with salt and pepper.
20. 20. Cut the tofu into cubes of about 1 cm.
21. 21. Fry the tofu cubes briefly in a non-stick pan if desired.
22. 22. Fold the tofu into the finished lentils.
23. 23. Warm the tofu briefly in the sauce.
24. 24. Fill the stew into bowls.
25. 25. Garnish the dish with fresh coriander.
26. 26. Serve the stew with the chili yogurt.

Nutrition per serving

• kcal: 358
• Protein: 28 g · Fett/Fat: 12 g · Carbs: 32 g