Konjac rice pot with red lentils

Ingredients for 2 servings:

• 2 small onions
• 1 m.-sized carrot(s)
• 1 stalk(s) leek
• 100 g lentils, red
• 2 tbsp tomato paste
• 1 shot of white wine vinegar
• 500 ml water
• 300 g konjac rice
• 250 ml tomato(s), pureed
• Thyme
• turmeric
• salt and pepper
• chili powder
• Oil for frying, e.g. coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-carb and vegan

Dice the onions, carrot, and leek. Fry the onions and carrots in a little oil. When the onions are slightly translucent, add the red lentils and tomato paste. Then add the leek. Fry everything together for a while. Deglaze with a dash of white wine vinegar and pour in the water. Simmer everything over low heat for about 10-15 minutes, stirring occasionally. Wash the konjac rice and drain well. When the lentils are cooked, add the passata and spices along with the konjac rice and simmer for a few more minutes. Only then season with salt and the other spices. We served it with leaf salad and sprouts.