Vegetable Sticks with Lentil Curry Dip

Rinse the lentils in a sieve. Boil shallots and turmeric with 1 pinch of salt in 1/2 liter of water or possibly vegetable soup. Make at low temperature 30 min – until the lentils begin to break down.

In the meantime, rinse and clean the vegetables and cut them into thick strips. 3.

Remove the skin from the garlic clove and cut it into slices, chili peppers into fine rings. Heat the oil in a small frying pan and fry the chili and garlic briefly. Add the curry leaves and rosemary respectively. Remove the frying pan from the stove. Be careful, the garlic will brown a little bit. 4.

Stir the lentils with a wooden spoon to a puree or grind them briefly with a blender. Stir the spiced oil into the lentil puree and, if necessary, adjust the consistency with a little water. Season to taste. Serve the vegetable sticks with the lukewarm or possibly cooled lentil dip.

Tip: Curry leaves are available fresh or dried in good Asian stores. They are added to soups, curries or long grain rice. However, most curry pastes – whether store-bought or homemade – do not contain curry leaves. In this recipe, you can easily replace the curry leaves with rosemary. It tastes completely different, but it goes just as well.

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