The lentils provide the stew with their richness of proteins with full plant power. Bitter substances and essential oils from the celery take over several functions: They soothe an upset stomach and can relieve mild stomach pain. Bitter substances stimulate the production of various digestive juices and get the intestines going. Pathogens don't stand a chance because the essential oil apiin slows them down with its antibacterial effect.
The stew is accompanied by freshly baked naan bread with black sesame seeds. Try our recipe for filled Indian naan bread with lentil stew.
Rinse the lentils in hot water and drain in a colander. Rinse, pat dry and slice the celery. Peel and finely dice the carrot. Rinse, shake dry and slice the scallions. Peel and finely chop the garlic. Sauté the scallions, celery, carrots and ginger in hot oil for 1-2 minutes until translucent.
Sprinkle the curry powder over the sauteed vegetables and pour in the vegetable stock. Add the drained lentils. Chop the tomatoes and stir into lentils. Simmer 15-20 minutes, stirring occassionally. Add a little broth during cooking, if needed. Season with lime juice, salt and cayenne pepper to taste and garnish with parsley. Serve hot.