Lentil risotto with cauliflower and curry sour cream

Name: Lentil risotto with cauliflower and curry sour cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp Salt; 1-2 TEASPOONS Curry; 7-10 Tbsp Sugar; 200 g Schmand; 2-3 stem(s) Thyme; 1 Onion; 2 Tomatoes; 80 g Parmesan (piece); 2 Eggs (Gr. M); 150 ml White wine; 80 g Flour; 1 TABLESPOON Olive oil; 300 g red lentils; 1 TEASPOON Vegetable broth (instant); 1 l oil for frying

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp Salt
1-2 TEASPOONS Curry
7-10 Tbsp Sugar
200 g Schmand
2-3 stem(s) Thyme
1 Onion
2 Tomatoes
80 g Parmesan (piece)
2 Eggs (Gr. M)
150 ml White wine
80 g Flour
1 TABLESPOON Olive oil
300 g red lentils
1 TEASPOON Vegetable broth (instant)
1 l oil for frying

Directions

1
Clean and wash the cauliflower, cut into florets and blanch in boiling salted water for 4-5 minutes. Drain well.
2
Stir together the sour cream and curry. Season with salt and 1 pinch of sugar.
3
Wash the thyme, remove the leaves. Peel onion, wash tomatoes. Dice both. Slice the parmesan. Separate the eggs. Mix the egg yolks, wine and flour together to make a dough. Beat egg whites until stiff, fold in.
4
Heat the olive oil in a pot. Brown the onion and thyme in it. Add lentils, 650 ml water and stock, bring to the boil, cover and simmer for about 8 minutes.
5
Heat the frying oil in a deep fryer or pot to approx. 180 °C. Pull the cauliflower through the dough. Fry in the oil in portions until golden brown. Drain on kitchen paper and keep warm.
6
Add the tomatoes to the lentils and continue cooking for 3-5 minutes. Fold in 3/4 parmesan, season to taste. Arrange everything sprinkled with the rest of the parmesan.