John Myers
Contents
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Ingredients
- 400 g Cauliflower
- 3 Medium carrots
- 1 Onion
- 120 g Plate lentils
- 3 slices Ginger root, finely chopped
- 3 tbsp Sesame oil
- 1 Clove of garlic
- 1 tbsp Cumin
- 2 tsp Engl. curry
- 0,5 L Vegetable broth
- 2 tbsp Sour cream
- Salt, harissa or chilli
Instructions
- Sprinkle the lentils with the cumin, cover well with water and let simmer for about 40 minutes. Should still have a bit of a bite.
- In the meantime, peel the carrots and cut them into slices. Clean the cauliflower and divide or cut into larger florets. Halve the onion and cut into half slices.
- Finely chop the three ginger root slices. Also cut the garlic clove into small pieces.
- 2 tablespoons of sesame oil in a saucepan and fry the cauliflower florets for about 5 minutes, dust with curry and let roast briefly. Add another tablespoon of oil, then stir in onion, garlic, ginger and carrots, fry briefly and deglaze with the vegetable stock. Let it simmer gently for about 8-10 minutes until the cauliflower and carrots are cooked through.
- Add the lentils, which have been cooked in the meantime, mix well and season with harissa and salt. Let simmer for another 1-2 minutes.
- Finally refine with 2-3 tablespoons of sour cream but do not let it boil anymore.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 1.9gProtein: 1.1gFat: 15.2g
