Indian lentil and rice salad

Ingredients for 6 servings:

• 150 g lentils, green
• 200 g basmati
• 500 g minced beef (or mixed lamb and beef)
• 1 m.-sized onion(s)
• 3 cloves garlic
• 1 g fresh ginger (grated)
• 2 m.-large carrot(s)
• 1 bell pepper(s), red
• 300 g yogurt (skimmed milk yogurt)
• Curry paste, Indian (mild)
• Chili, to taste
• 1 bunch parsley, flat
• Tomato paste, flat
• salt and pepper
• Sugar
• Saffron
• olive oil

Instructions

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

Cook rice with saffron according to the instructions. Cook lentils according to the instructions. Brown the minced meat with finely chopped onions and garlic in olive oil, season with salt and pepper, add grated ginger, about 2-3 tablespoons of tomato paste and about 3 tablespoons of mild curry paste (Asian shop) and fry briefly. Stir in the yogurt and season to taste. Finely dice the carrots and bell peppers and fry in a separate pan until just soft. Season with salt, pepper and a little sugar. In a large bowl, mix the rice, lentils, minced meat and vegetables and season again if necessary. Pick only the leaves from the parsley, chop roughly and mix into the salad. Enjoy cold or warm!