Curry Ingredients:
Boil lentils in water. Put the brown lentils first in the water, and after 5 minutes add the red lentils and finally the yellow ones. Meanwhile, wash the vegetables and cut them into 1-2 cm cubes. Chop the onion coarsely and chop the garlic finely. Sweat the vegetables in a little coconut oil.
Add curry, paprika, cumin and tomato paste and also fry briefly. Add ginger and fill it with broth and coconut milk. Squeeze the lemon and grate the zest (reserve the peel for serving). Season the curry with salt, pepper, honey and lemon juice and cook over medium heat for 5 minutes. Add the lentils and taste again.
First layer ingredients:
If you like, chop the tofu and marinate it with teriyaki sauce, honey, cayenne pepper and lemon juice and fry in a little coconut oil. Sprinkle with sesame and coriander and put on top of the soup.
Presentation Ingredients:
Cut cashews into coarse pieces. Put the stew in a bowl. Garnish with fresh cut coriander, cashews, lemon peel and some sesame oil.
