- 1 large onion
- 2 cloves of garlic
- A piece of ginger (approx. 1:1 cm)
- 200 g red lentils
- 600 ml water
- 150 g chopped tomatoes
- 2 tsp curry powder
- ¼ tsp cumin
- 2 tbsp almond paste
- 1 tbsp soy sauce
- Grate of 1 organic lime
- Optional some turmeric, chilli and salt for seasoning
- 200 g spelt flour
- 100 g wholemeal spelt flour
- 1 flat teaspoon salt
- 1 tsp baking powder
- 100 g MyLove-MyLife Almond or Coconut Yoghurt Alternative Natural
- 75 ml water
A little MyLove-MyLife Almond or Coconut Yoghurt Alternative Natural for serving
Peel and finely chop the onion, garlic and ginger.
Lightly fry in a pan. Add the lentils and water to the pan and simmer for 10 minutes. Then add the rest of the ingredients and simmer for another 5-10 minutes until creamy and season to taste.
Knead all the ingredients into a smooth dough and leave to rest for a little while. Then "pull" 4-6 patties with your hands and bake in a pan without oil until brown on both sides.
Serve the lentil dahl with the naan bread, MyLove-MyLife natural yoghurt alternative and rice.
Recipe and photos by you_did_pumpkinlove by Judith Bernert