Lens Dhal

Name: Lens Dhal
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Mint; 300 g Greek cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 green peppers; 400 g red lentils; 2 Cloves; 3 Cardamom Capsules; 2 TEASPOONS Curry Powder; 1/2 TEASPOON ground cumin; 1/2 TEASPOON Cinnamon; 150 g dried apricots; 1 medium onion; 3 Garlic cloves; 1 TABLESPOON clarified butter; 200 ml Vegetable broth (instant); 1 pinch Sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Mint
300 g Greek cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 green peppers
400 g red lentils
2 Cloves
3 Cardamom Capsules
2 TEASPOONS Curry Powder
1/2 TEASPOON ground cumin
1/2 TEASPOON Cinnamon
150 g dried apricots
1 medium onion
3 Garlic cloves
1 TABLESPOON clarified butter
200 ml Vegetable broth (instant)
1 pinch Sugar

Directions

1
Wash the mint and dab dry. Pluck leaves and cut into fine strips. Mix the yoghurt with the mint and season with salt and pepper. Keep cold. Halve the pepperoni lengthwise, remove seeds and wash.
2
Wash the lenses. Put the lentils and peppers in 3/4 litres of boiling water and cook for 10 minutes. Finely crush cloves and cardamom in a mortar. Mix with curry, cumin and cinnamon. Cut apricots into strips.
3
Peel onion and garlic. Halve the onion and cut into slices. Chop garlic finely. Heat clarified butter in a pan. Brown the onion, apricots and garlic in it. Add the spice mixture, fry briefly and deglaze with broth.
4
Add to the lentils and continue cooking for about 5 minutes. Season the dhal with salt and sugar. Serve with mint yoghurt. Thin flat breads taste good with it.