Red lentils with Thai rice and banana

Ingredients for 1 servings:

• 30 g Thai fragrant rice
• 30 g lentils, red
• 1 shallot(s)
• 2 cloves garlic
• 15 g virgin coconut oil
• 250 ml vegetable stock
• 1 tsp, heaped Madras curry powder
• 1 tbsp peanut butter, crunchy
• 1 banana(s) (Madeira banana)
• ¼ tsp sesame seeds
• 12 g peanuts, unsalted, roasted
• some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A quick, filling, vegan meal

Peel and finely dice the shallot and garlic. Peel the banana, setting aside 5 slices for garnish. Dice the rest. Melt the coconut oil in a saucepan and sauté the shallot and garlic. They shouldn’t brown. Add the Madras curry, rice, and red lentils to the pan. Sauté briefly while stirring. Then deglaze with the vegetable stock. Bring to a boil and add the banana pieces and peanut butter. Simmer gently until cooked through. This takes about 8-10 minutes. Season with salt and pepper to taste and let stand in the pan with the lid on for another 5 minutes. Transfer to a bowl and garnish with banana slices, sesame seeds, and peanuts.