Lentil Stew


dinner, indian, vegan, vegetarian


3 onions

4 carrots

4 potatoes

2 cloves garlic

2 teaspoon cumin powder

2 spoon oil

4 teaspoon curry

1 teaspoon cardamoms

5dl bouillon

400 ml coconut cream

400 gram cooked lentils red

salt and pepper

juice from lime

65 gram spinach

naan bread


Cut onions , carrots and potatoes in circa 1 cm big pieces and fry them in a pod until they have a color . Add bouillon and coconut cream and cook for 25 min . Add the already cooked lentils and add season to taste .
Add tge the spinach and serve with naan bread