Oriental lentil chopping pot

1.

Boil the lentils in 1⁄2 l of water in a saucepan and cook covered for 35–40 minutes over medium heat. Rinse and drain the raisins.

2.

In the meantime, peel the onion and garlic and dice finely. Clean the chilli, cut lengthways, core, wash and finely chop.

3.

Roast the sesame seeds in a saucepan without any fat, remove. Heat the oil in the pan. Fry the mince in it until crumbly. Fry the onion, garlic and chilli briefly. Add the raisins and frozen spinach. Pour 1⁄2 l of water, bring to the boil.

4.

Season with salt, pepper, 1–2 pinches each of cinnamon and cumin and cook covered for about 15 minutes while stirring.

5.

Drain the lentils. Add to the mince and cook for 1–2 minutes. Season with salt, pepper, cinnamon, cumin and lemon juice. Serve with cream yogurt and sesame seeds.