1 dessertspoon of cumin (cumin seed can be used instead)
1 dessertspoon fresh ginger
1 teaspoon powdered red pepper
2 teaspoons salt
1 tablespoon strained yogurt
1 dessertspoon parsley
900 ml water
4 dessertspoons olive oil
3 sun-dried tomatoes
Juice of half a lemon.
Soak lentils overnight.
Drain the lentils, cook them with 800 ml of water, drain the lentils after they soften.
Cut the onions in big circles and chop the garlic cloves, then fry them with two dessertspoons of olive oil in a pan.
Put all spices except ginger into a mortar and grind them until you have a complete mix.
Put the spice mix into another pan, fry it with a dessertspoon of olive oil and let it smell.
Put the fried onions and garlic, lentils and a dessertspoon of olive oil into a saucepan. After mixing them all, add the lemon juice, 100 ml of water, ginger, spice mix and salt. Cook for 10 minutes.
Serve with parsley, yogurt and finely chopped sun-dried tomatoes.
