Fiery TischleinDeckDich Stew with Tomatoes and Lentils

Ingredients for 2 servings
10 tbsps (about 100 g) TischleinDeckDich
Approx. 340 ml water
80 g onions
10 g fresh ginger
1 clove of garlic
80 g red lentils
1 tsp coconut
1 tbsp tomato paste
1 – 2 tsps red Thai paste
250 ml vegetable stock
400 g jar of chopped tomatoes
½ bunch of coriander or parsley
2 tsps sour cream, use soya cream as vegan alternative
herb salt, pepper

Put TischleinDeckDich in a bowl, pour over approx. 340 ml boiling water, stir and leave to soak for 5 minutes, covered and then put to the side.

Peel and finely chop the onions, ginger and garlic. Wash the lentils in a sieve.

Heat the fat in a pot and sauté the onions, garlic and ginger in it. Briefly fry the tomato paste and Thai paste in it. Now add the red lentils, also sauté briefly and deglaze with the vegetable stock. Simmer on a low heat for about 5 minutes.

Add the tomato pieces and simmer for another 10-15 minutes. Season with herb salt and pepper and add the finely chopped coriander and the sour cream just before the end of the cooking time.

Now add TischleinDeckDich, mix and plate up.