Indian Lentil Curry

1. mint rinse, pluck and cut into small pieces. Stir through with yogurt. Season to taste with salt and freshly ground pepper. 2.

Rinse chili, cut lengthwise, remove seeds and cut into rings. Rinse lentils. Crush cloves and seeds from cardamom pods in mortar: Mix with cumin and cinnamon. Rinse apricots, drain and cut into tender strips. Remove the skin from the onion and garlic and chop. 3.

Sauté garlic, chili, onion and apricots in hot oil. Stir in the spice mixture and sauté briefly. Extinguish with about 1 liter of water, let it boil. Add clear soup and lentils, simmer for 15-20 minutes on low heat, stirring frequently. Season the lentil curry. Serve yogurt separately. Serve with: narrow oriental flatbreads.

Drink: cool beer.

Tip: Use creamy natural yogurt for an even finer result!

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