Ingredients for 6 servings:

200 g lentils

400 g drained canned chickpeas

300 g carrots

10-12 cloves of garlic

100 g celery

1 large onion head

200 g cherry tomatoes

250 g Brussels sprouts

5 g sweet curry powder

5 g tikka masala powder

wild garlic or salt to taste

black pepper to taste

7-8 fresh coriander stalks

500 ml of water

How to make:

  1. Boil the lentils.
  2. Distribute the cooked lentils and drained chickpeas evenly in the pots.
  3. Cut the carrots and garlic and distribute them in the pots.
  4. Season the pots with the spices and mix well.
  5. Fill the pots with 80 ml of water, close them and bake them at 180-200°C for about 25 minutes.
  6. Cut the Brussels sprouts in halves, the onion into slices, the cherry tomatoes into quarters and the coriander into small pieces.
  7. After 20 minutes of baking, take the pots out, add the Brussels sprouts, the celery and the onion evenly, stir and put them back in the oven for another 5 minutes.
  8. When the pots are ready, open the lids to cool slightly, sprinkle with olive oil in each and serve with chopped cherry tomatoes and coriander.

The recipe is from Desi Dobreva’s book “Personal & Tasty”.


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