Rinse the lentils and soak them in cold water for one night. A day later, pour the lentils into a sieve and drain. 2.
Peel and finely dice the onions. Peel the ginger root and cut it into very fine slices.
Heat the oil in a saucepan, sauté the onion cubes until translucent, then add the ginger slices and sprinkle with the spices (or curry mixture). Sauté briefly, then add the lentils. 4.
Fill up with fresh water and simmer at low temperature with the lid closed until the lentils are cooked but still have a little bit of bite (takes half an hour). Stir frequently and perhaps add more water. Season with salt at the end.
Tip: Stock up on high-quality spices – it pays off!
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