Curry lentils with Frutti di Mare

Ingredients for 3 servings:

• 120 g brown rice, medium grain approx. 1 cup
• 2 cups water
• ¼ tsp paprika granules
• ¼ tsp turmeric
• 100 g onion(s)
• 2 garlic cloves
• 100 g apples, sour
• 2 tbsp oil, rapeseed oil
• 500 ml water
• 200 g lentils, red
• 1 tsp coriander, ground
• ¼ tsp curry powder, without salt (1 tbsp with salt)
• 500 g seafood, frozen Frutti di Mare
• Salt
• Cayenne pepper
• 200 g banana(s)
• 125 ml cream
• Chives, in rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free

Add the rice, paprika granules, and turmeric to the boiling water, bring to a boil, reduce the heat to low, cover, and simmer for 35 minutes, then let it swell for about 5-10 minutes. Peel and finely dice the onions. Peel and crush the garlic cloves. Coarsely grate the apples and sauté everything in oil until translucent. Bring the lentils, coriander, and curry powder to a boil in the water, season with salt and cayenne pepper, and simmer covered for about 15 minutes over low heat. Add the Frutti di Mare (fruits of the sea), onions, garlic, and apples. Peel and slice the bananas, stir them into the lentils, and simmer covered for another 5 minutes. The liquid should almost evaporate; otherwise, simmer uncovered in an open pan. Serve with sour cream and chives.