Red lentil risotto with cauliflower

Name: Red lentil risotto with cauliflower
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs; 1⁄4 l Beer (e.g. Pils); 75 g Flour; 1 Cauliflower; 2-3 (approx. 250 g) Tomatoes; 1 Onion; 1 Garlic clove; 200 g Schmand; 1 TEASPOON Curry; 7-10 Tbsp Salt; 2 stem(s) Thyme; 2 TABLESPOONS Olive oil; 300 g red lentils; 1 l oil for frying; 1 TEASPOON Vegetable broth; 50 g Parmesan (piece)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs
1⁄4 l Beer (e.g. Pils)
75 g Flour
1 Cauliflower
2-3 (approx. 250 g) Tomatoes
1 Onion
1 Garlic clove
200 g Schmand
1 TEASPOON Curry
7-10 Tbsp Salt
2 stem(s) Thyme
2 TABLESPOONS Olive oil
300 g red lentils
1 l oil for frying
1 TEASPOON Vegetable broth
50 g Parmesan (piece)

Directions

1
Separate eggs, chill egg whites. Stir egg yolk, beer and flour until smooth. Leave to swell for about 30 minutes.
2
Clean and wash the cauliflower and divide it into florets. Wash, seed and finely dice the tomatoes.
3
Peel and finely chop the onion and garlic.
4
Mix sour cream with curry, some garlic and salt. Wash the thyme and remove the leaves. Sauté onion and rest of garlic in hot olive oil. Add lentils, thyme and 1⁄2 l water, bring to the boil.
5
Cover and cook about 8 minutes.
6
Heat the oil in a deep fryer or a high pot to approx. 180 °C. Beat the egg white until stiff, fold into the dough. Pull cauliflower through the dough in portions and bake in hot fat until golden brown. Drain.
7
1⁄8 Add l water and stock to the lentils. Bring to the boil and cook another 5 minutes. Grate the cheese and add to the risotto with the tomatoes. Season to taste. Serve with cauliflower. Add curry dip.