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 |
Preparation
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.