Oriental Lentil Dish’

green or white cauliflower Rinse the lentils (green or brown) briefly in a sieve.

Place in a suitable bowl with the cinnamon stalks.

Cover with cold water and leave to swell for four to six hours at room temperature.

Divide the cauliflower into small roses.

Blanch briefly in boiling salted water with a tiny bit of milk.

Remove, cool and set aside.

Chop the onions with a little bit of green and the garlic cloves.

Sauté in a little corn oil until translucent. Add mustard seeds, turmeric or possibly curry, bay leaf and chilies, steam.

Drain the lentils, remove the cinnamon stalks and add the tomato puree. Extinguish with five deciliters of vegetable broth.

Simmer on low heat, half-covered, for 30 minutes.

Add soup as needed.

Add cauliflower, tomatoes and coconut.

Season with juice of one lemon and salt. Simmer on low heat until creamy. Pluck coriander leaves and sprinkle on top.

Stir yogurt and serve with onion sprouts.

Toasted pita bread goes well with it.

Tip: Use a regular or light yogurt as needed!

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