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🍽️ Orientalic Lentil Rice with Chicken

362 kcal · 30 min · 4 servings

Ingredients

• 4 Tomatoes
• 8 g Ginger (1 piece)
• 1 Shallot
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 2 Onions
• 2 Garlic cloves
• 40 g red lentils
• 1 tsp Turmeric
• 150 g Basmati brown rice
• 450 ml Poultry broth
• 400 g thin chicken breast cutlets (8 thin chicken breast cutlets)

Instructions

1. 1. Fill two liters of water into a pot and bring it to a boil.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut out the hard stem ends of the tomatoes in a wedge shape.
4. 4. Use a sharp knife to make a small cross on the bottom of each tomato.
5. 5. Place the tomatoes in the boiling water for about 30 seconds.
6. 6. Remove the tomatoes with a slotted spoon.
7. 7. Place the tomatoes immediately into ice-cold water to stop the cooking process.
8. 8. Let the tomatoes cool down briefly.
9. 9. Peel the skin off the tomatoes.
10. 10. Halve the tomatoes.
11. 11. Squeeze the seeds out of the pulp.
12. 12. Chop the tomato pulp coarsely.
13. 13. Peel the ginger.
14. 14. Grate the ginger finely.
15. 15. Peel the shallot.
16. 16. Chop the shallot finely.
17. 17. Heat one teaspoon of oil in a small pot.
18. 18. Sauté the ginger and shallot until translucent.
19. 19. Add the chopped tomato pulp.
20. 20. Season the mixture with salt and pepper.
21. 21. Let the tomato sauce simmer covered on low heat for about 15 minutes.
22. 22. Peel the onions.
23. 23. Peel the garlic cloves.
24. 24. Chop the onions finely.
25. 25. Chop the garlic finely.
26. 26. Heat one tablespoon of oil in a large pan.
27. 27. Sauté the onions and garlic until translucent.
28. 28. Add the lentils to the pan.
29. 29. Sauté the lentils for one more minute.
30. 30. Sprinkle turmeric over the mixture.
31. 31. Fold the rice into the lentil-onion mixture.
32. 32. Pour in the broth.
33. 33. Bring the mixture to a boil.
34. 34. Let the rice cook covered on medium heat for about 35 minutes.
35. 35. Rinse the chicken cutlets under running water.
36. 36. Pat the chicken cutlets dry with kitchen paper.
37. 37. Season the chicken cutlets with salt and pepper.
38. 38. Heat the remaining oil in a second pan.
39. 39. Fry the chicken cutlets on high heat for 2 to 3 minutes on each side.
40. 40. Reheat the tomato sauce.
41. 41. Serve the lentil rice together with the chicken cutlets and the tomato sauce.

Nutrition per serving

• kcal: 362
• Protein: 33 g · Fett/Fat: 8 g · Carbs: 37 g