Today I would like to introduce you to a lentil recipe with an Ayurvedic 4-spice mixture that has a dehydrating, digestive and weight-reducing effect.
Lentil vegetable pan recipe
Ingredients (serves 2):
120g red lentils
200g green beans
2 tomatoes
1 onion
1 garlic clove
1.5 teaspoons 4-spice blend
1 teaspoon ghee (or alternatively butter)
Salt
fresh coriander leaves to decorate
Preparation:
- Cook the green beans in boiling salted water for about 8 minutes until soft and then drain.
- In the meantime, chop the onions and garlic and dice the tomatoes.
- Heat a frying pan with high sides, melt the ghee and briefly fry the onions, garlic and 4-spice mixture.
- Add the washed lentils and pour in 3 dl water.
- Also add the diced tomatoes. Add about 1/2 teaspoon of salt. Cook for about 8 minutes until all the water has been absorbed.
- Add the cooked green beans, season to taste, serve and garnish with chopped coriander leaves.
If you like, you can serve with some wholemeal basmati rice or rye bread.
