|1||bell pepper (red)|
|1 l||vegetable stock|
|2 tsp||chili powder|
|240 g||mixed beans (canned, drained)|
|240 g||kidney beans (canned, drained)|
|120 g||corn (canned, drained)|
|400 ml||coconut milk|
|200 ml||tomato juice|
|20 g||ginger (fresh)|
|1 tsp||cilantro (ground)|
|3 tsp||turmeric (ground)|
|130 g||red lentils|
|1 tsp||lemon juice|
|oil for frying|
|fresh herbs for garnish|
|baguette for serving|
Peel and finely dice onions and garlic. Roughly dice pepper, zucchini, carrots, and tomatoes.
Heat oil in a large pot and sauté garlic and onion. In the meantime, prepare vegetable stock and set aside. When onions are translucent, add chili powder.
Add zucchini, carrots, and pepper and fry briefly. Now add tomatoes.
Drain and rinse beans and corn. Set aside.
Deglaze with vegetable stock, coconut milk, and tomato juice.
Bring to a boil. Add bay leaves, ginger, cilantro, and turmeric. Simmer on medium heat for approx. 15 min.
Finely chop parsley.
Add red lentils and cook for approx. 5 min. Then add beans and corn and simmer for another 5 min.
At the end, season with salt, pepper, parsley, and lemon juice. Serving suggestion: Garnish with fresh herbs and serve with baguette.