Chicory red lentil vegetables in curry sauce with rice

Name: Chicory red lentil vegetables in curry sauce with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Basmati Rice; 2 pistons Chicory (ca. 200 g); 1 medium onion; 1 TABLESPOON Oil; 1 TABLESPOON Curry Powder; 1/2 l Vegetable broth (instant); 250 g red lentils; 2 Bay leaves; 1 red chilli pepper; 1 TABLESPOON Lemon juice

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Basmati Rice
2 pistons Chicory (ca. 200 g)
1 medium onion
1 TABLESPOON Oil
1 TABLESPOON Curry Powder
1/2 l Vegetable broth (instant)
250 g red lentils
2 Bay leaves
1 red chilli pepper
1 TABLESPOON Lemon juice

Directions

1
Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.
2
Heat the oil in a frying pan and sauté the onion. Add the chicory and fry. Dust with curry, sweat briefly and deglaze with stock. Add lentils, bay leaf and chilli and simmer covered for about 10 minutes.
3
Season to taste with salt and lemon juice. Arrange rice with chicory and lentil curry on plates.