200 g mixed lentils (black beluga lentils, red and yellow lentils)
2 red onions
100 g almond kernels (peeled)
2 tbsp olive oil
100 g dried dates (pitted)
3 sprigs parsley
1 tbsp lemon juice
cumin (ground)
salt
pepper
Instructions
1. Pour the vegetable broth into a pot and add the curry powder. Bring the mixture to a boil.
2. Rinse the rice in a sieve under running water. Add the rinsed rice to the boiling broth. Simmer for 10 minutes over low heat.
3. Rinse the lentils in a sieve as well. Add them to the rice in the pot. Cook everything together for another 10 to 15 minutes until the lentils and rice are tender.
4. Make sure all the liquid has been absorbed by the rice and lentils. If necessary, add a little more broth, but there should be no water left in the pot at the end.
5. Peel the onions and cut them into wedges. Heat oil in a pan and fry the onions together with the almonds until lightly golden brown.
6. Finely chop the dates. Wash the parsley, shake it dry, and chop it as well.
7. Mix the chopped dates, the parsley, the lemon juice, the fried onions, and the almonds with the lentil rice.
8. Season the mixture finally with cumin, salt, and pepper. Serve the dish warm.
Nutrition per serving
kcal: 628
Protein: 24 g · Fett/Fat: 20 g · Carbs: 87 g
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