Ingredients
- 1 onion
- 1 carrot
- 1 ginger (approx. 1 cm)
- 1/2 red pepper
- 200 ml water
- 3 tbsp olive oil
- 100 g red lentils
- 7 white mushrooms
- Juice of 1/2 a lemon
- 1 pinch of cumin
- 2 tbsp chopped dill (fresh or frozen)
- Salt
- Pepper
- 1 onion
- 1 carrot
- 1 ginger (approx. 1 cm)
- 1/2 red pepper
- 200 ml water
- 3 tbsp olive oil
- 100 g red lentils
- 7 white mushrooms
- Juice of 1/2 a lemon
- 1 pinch of cumin
- 2 tbsp chopped dill (fresh or frozen)
- Salt
- Pepper
preparation
step 1/4
Peel and finely dice the onion and ginger. Coarsely grate the carrot. Finely slice the pepper.
step 2/4
Heat 2 tbsp oil in a pan. Add the vegetables and ginger and cook gently. Pour in 200 ml water. Wash and drain the lentils and add them to the pan. Cover and simmer over a medium heat for around 15 minutes, stirring occasionally.
step 3/4
Clean and finely dice the mushrooms. Heat 1 tbsp oil in a pan, add the mushrooms, cover and cook gently for approx. 5 minutes.
step 4/4
Purée the lentil mixture and add lemon juice, cumin, dill, salt and pepper to taste. Finally, stir in the mushrooms.
