Cream Lentils with Coconut Milk

Lentils in boiling vegetable soup form and swell with closed lid at medium heat 25-30 min., then drain in a sieve. Finely dice onions and sauté with sesame seeds, mustard seeds and garam masala in hot sesame oil. Extinguish with coconut milk and cook until creamy. Add the lentils and heat, perhaps seasoning with salt. Drain and finely dice the tomatoes. Cut the chili peppers lengthwise, remove the seeds and dice very finely. Sauté tomatoes, chili and ground cumin in hot clarified butter. Cut chives into rolls and fold in. Arrange the lentils on a platter, pour the hot tomato mixture over them and serve on the spot. Serve with pita bread and yogurt.

Our tip: Always use fresh chives whenever possible!

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