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RECIPES
| Calories | 137,4 Kcal |
| Fat | 5,77 g |
| of which saturated fat | 4,81 g |
| Carbohydrates | 17,8 g |
| of which sugar | 5,61 g |
| Proteins | 3,78 g |
| Salt | 0,74 g |
| Calories | 137,4 Kcal |
| Fat | 5,77 g |
| of which saturated fat | 4,81 g |
| Carbohydrates | 17,8 g |
| of which sugar | 5,61 g |
| Proteins | 3,78 g |
| Salt | 0,74 g |
Place rice, water, and a pinch of salt in a pot (2 cups of water for each cup of rice). Dice onion into a brunoise (very finely). Heat a dash of oil in a pot over medium heat. Heat a dash of oil in a frying pan. When the red lentils have dissolved, creating a creamy soup, remove from heat. Serve stew with basmati rice. Place rice, water, and a pinch of salt in a pot (2 cups of water for each cup of rice). Dice onion into a brunoise (very finely). Heat a dash of oil in a pot over medium heat. Heat a dash of oil in a frying pan. When the red lentils have dissolved, creating a creamy soup, remove from heat. Serve stew with basmati rice.Cooking step by step
The rice:
Bring to a boil and reduce the heat to a minimum.
Simmer covered for 12-15 minutes until the rice has absorbed the water. 
Mis en place:
Peel and finely chop or grate ginger.
Peel and finely chop or grate garlic.
Cut dried apricot halves into very thin strips.
Dice green pepper into a brunoise.
Chop coriander. 
The stew I:
Sauté onion, ginger, garlic, and cumin for 1-2 minutes.
Add apricot, lentils, coconut milk, crumbled broth, and water (same amount as coconut milk).
Let it simmer covered over low heat until the lentils soften, 15-20 minutes. Add water if needed during cooking to prevent burning. 
The tomatoes:
Sauté cherry tomatoes over medium-low heat for about 10 minutes.
Season with salt and pepper.
Set aside. 
The stew II:
Add green bell pepper and mango chutney.
Season with salt and pepper to taste. 
Your meal:
Place roasted cherry tomatoes on top of the stew and finish with a sprinkle of coriander. Cooking
step by stepThe rice:
Bring to a boil and reduce the heat to a minimum.
Simmer covered for 12-15 minutes until the rice has absorbed the water. 
Mis en place:
Peel and finely chop or grate ginger.
Peel and finely chop or grate garlic.
Cut dried apricot halves into very thin strips.
Dice green pepper into a brunoise.
Chop coriander. The stew I:
Sauté onion, ginger, garlic, and cumin for 1-2 minutes.
Add apricot, lentils, coconut milk, crumbled broth, and water (same amount as coconut milk).
Let it simmer covered over low heat until the lentils soften, 15-20 minutes. Add water if needed during cooking to prevent burning. The tomatoes:
Sauté cherry tomatoes over medium-low heat for about 10 minutes.
Season with salt and pepper.
Set aside. The stew II:
Add green bell pepper and mango chutney.
Season with salt and pepper to taste. Your meal:
Place roasted cherry tomatoes on top of the stew and finish with a sprinkle of coriander.
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