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Tip: some types of lentil need to soak in water overnight.
PEEL the carrots and cut them into slices, you can use a mandoline for this if you prefer. PEEL and finely chop the onion and garlic cloves. PEEL the ginger root and grate the ginger.
HEAT olive oil in the Dutch oven and sauté the chopped onion and garlic. ADD the carrot slices after about a minute and sauté them a few minutes more.
ADD the tomato paste and cook it for about a minute, then ADD the grated ginger, ground chili, turmeric and ras el hanout. ADD the vegetable stock, lentils and (frozen) peas and simmer until the carrots and lentils are soft enough.
SEASON with pepper and salt and SERVE with plain rice, cashew nuts and if you like some creme fraîche. GARNISH with parsley and enjoy!