Oriental lentil and vegetable stir-fry

Ingredients for 2 servings:

• 100 g lentils, black
• 25 g sunflower seeds
• 250 g mushrooms
• 2 carrots
• 1 parsley stalk
• 1 leek(s)
• 1 apple
• 1 lemon(s)
• 5 g curry powder
• salt and pepper
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

An aromatic mix of crunchy vegetables and nutritious lentils, refined with a hint of lemon and curry.

Bring the lentils and 200 ml of water to a boil in a saucepan, then cover and simmer over low heat for 25-30 minutes. Stir occasionally to ensure the lentils do not burn. Season with salt and set aside. Roast the sunflower seeds in a pan without fat. As soon as the seeds start to turn slightly brown, reduce the heat to prevent them from burning. When the seeds are golden brown, set aside. Grate about 1 level teaspoon of lemon zest from the lemon. Pick the parsley leaves from the parsley. Peel the carrots and cut into thin sticks, about 3-4 cm long. Halve the leek lengthwise, wash and trim, and cut crosswise into half rings. Clean the mushrooms and cut into thin slices, about 1-2 mm thick. Heat oil in a large pan and fry the carrots until hot. After two minutes, add the mushrooms and leek and fry until browned on all sides. Wash the apple, quarter it, core it, and slice it thinly, then add it to the pan. Drain the lentils and add them as well. Add the lemon zest, curry powder, and a little water if needed. Squeeze in a little more lemon juice from the grated lemon, if desired. Season with salt and pepper and simmer for another 3 minutes. Transfer to shallow plates and garnish with sunflower seeds and parsley. Serve immediately and enjoy.