ingredients:

– 2 tablespoons of extra virgin olive oil
– 500 gr of precooked lentils
– 20 prawns, just the tails
– 6 fresh tomatoes
– 6 garlic cloves, peeled and finely chopped
– 5 cm of fresh ginger root, peeled and finely chopped
– 2 yellow or white onions, peeled and finely chopped
– 1 chilli (very hot pepper)
– 1 tablespoon grounded turmeric
– 1 tablespoon garam masala
– 1 tablespoon grounded cumin
– 250 ml vegetable broth
– juice of 1 or 2 lemons (to taste)
– salt
– freshly grounded white pepper
– 1 tablespoon brown sugar
– fresh koriander roughly chopped

instructions:

Rinse the tomatoes and dice them. Put aside.
Heat a large pot (wok) with the olive oil over a medium heat. Put in the finely chopped onions and let them stove for a least 10 minutes, make sure that they not burn! Add the grounded turmeric, garam masala, grounded cumin and the chilli pepper. Let it simmer for 1 minute.
Add the garlic, and after 1 minute the tomatoes, cook for a few minutes, don’t forget to stir.
Add the vegetable broth and a bit of the lemonnjuice, cover with a lit and leave on low heat for about 20 minutes.
Pour in the lentils together with the prawns, some salt, grounded white pepper and some sugar.
As soon as the prawns got ready, take off the stove, add some more lemon juice and the coriander leaves.

Serve immediately!!!