Red Lens Curry

Name: Red Lens Curry
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp salt, 1 tsp curry; 1 (150 g) cleaned chicory; 1 peeled onion; 1/2 tsp (3 g) Oil; 1/8 l Vegetable broth; 30 g red lentils; 7-10 Tbsp sweet marjoram; 1 TABLESPOON Lemon juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp salt, 1 tsp curry
1 (150 g) cleaned chicory
1 peeled onion
1/2 tsp (3 g) Oil
1/8 l Vegetable broth
30 g red lentils
7-10 Tbsp sweet marjoram
1 TABLESPOON Lemon juice

Directions

1
Boil the rice in about 1/8 l boiling salted water, cover and let it swell for about 20 minutes. Wash the chicory and cut into pieces. Dice onion. Fry in hot oil. Fry the chicory briefly.
2
Sprinkle with curry and sweat. Deglaze with stock, bring to the boil. Add lentils and marjoram, cover and simmer for about 10 minutes. Season with salt and lemon. Serve everything
3
Thicken sauces with a pureed cooked potato instead of flour