Ingredients
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3 tbsp Olive Oil
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1 Onion
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3 Garlic
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2 tbsp Fresh Ginger
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1 tsp Mustard Seeds
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1 tsp Fenugreek Seeds
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1 tsp Ground Cumin
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1 tbsp Garam Masala
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1/4 tsp Cayenne Pepper
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200 gr Red Lentils
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300 gr Potatoes
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300 gr Cauliflower
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3 tbsp Tomato Paste
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750 ml Vegetable Broth
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1 tsp Salt
Directions
Steps
|
1
Done
|
In a saucepan, sauté 1 diced onion in oil for 5 minutes. |
|
2
Done
|
Add 3 minced garlic cloves, 2 tbsp of freshpeeled and minced ginger, 2 tbsp of mustard seeds, 1 tsp of fenugreek, 1 tsp of gound cumin, 1 tbsp of garam masala, 1/4 tsp of cayenne pepper and cook for 1 minute stirring constantly. |
|
3
Done
|
Add 200 gr of rinsed red lentils, 300 gr of peeled and diced potatoes, 300 gr of cauliflower florets, 3 tbsp of tomato paste, 750 ml of vegetable broth and bring to a boil gently. |
|
4
Done
30 minutes
|
Simmer gently, uncovered, stirring frequently, for about 30 minutes or until the lentils are very tender. |
