Red lentil risotto with tomatoes, cauliflower and curry sour cream

Name: Red lentil risotto with tomatoes, cauliflower and curry sour cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 1/4 l Beer; 5 TABLESPOONS Flour; 1 (approx. 1 kg) Head Cauliflower; 250 g Tomatoes; 1 medium onion; 1 Garlic cloves; 125 g Schmand; 1 TEASPOON Curry; 3-4 Tbsp Milk; 7-10 Tbsp Salt; 1 pinch Sugar; 1 Stalk of fresh thyme; 3 TABLESPOONS Olive oil; 300 g red lenses (whole); 1 kg Frying fat or 1 l oil; 1/8 l Vegetable broth (instant); 50 g grated parmesan cheese; 7-10 Tbsp sliced parmesan; 7-10 Tbsp Thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/4 l Beer
5 TABLESPOONS Flour
1 (approx. 1 kg) Head Cauliflower
250 g Tomatoes
1 medium onion
1 Garlic cloves
125 g Schmand
1 TEASPOON Curry
3-4 Tbsp Milk
7-10 Tbsp Salt
1 pinch Sugar
1 Stalk of fresh thyme
3 TABLESPOONS Olive oil
300 g red lenses (whole)
1 kg Frying fat or 1 l oil
1/8 l Vegetable broth (instant)
50 g grated parmesan cheese
7-10 Tbsp sliced parmesan
7-10 Tbsp Thyme

Directions

1
Separate eggs, chill egg whites. Mix egg yolks, beer and flour with a whisk to a thin, smooth dough. Let it swell for 20-30 minutes. Clean and wash the cauliflower and divide it into small florets. Wash and quarter the tomatoes and remove the seeds. Cut tomato quarters into small cubes.
2
Peel onion and garlic. Dice onion finely, press garlic through a garlic press. Mix sour cream, 1 teaspoon of diced onion, curry and milk. Season to taste with salt and sugar. Wash thyme, shake dry and pluck leaves from the stalks. Heat olive oil in a pot, sauté remaining onions and garlic in it. Add thyme and lentils, add 1/2 litre water. Bring to the boil, cover and cook over a low to medium heat for about 8 minutes. In the meantime heat up frying fat or oil in a pot. Beat the egg white with the whisk of the hand mixer until stiff and stir into the batter. Dip the cauliflower florets into the batter and fry in portions in hot fat or oil until golden brown.
3
Add thyme and lentils, add 1/2 litre water. Bring to the boil, cover and cook over a low to medium heat for about 8 minutes. In the meantime heat up frying fat or oil in a pot. Beat the egg white with the whisk of the hand mixer until stiff and stir into the batter. Dip the cauliflower florets into the batter and fry in portions in hot fat or oil until golden brown. Drain the finished florets on kitchen paper and keep warm. Pour hot stock into the lentils, fold in tomatoes and leave to swell for another 5 minutes over a low heat. Add grated Parmesan cheese to the lentils and season with salt and pepper. Arrange lentil risotto and cauliflower in deep plates and sprinkle with sliced Parmesan cheese. Sprinkle with thyme and garnish. Serve with curry sour cream
4
Drain the finished florets on kitchen paper and keep warm. Pour hot stock into the lentils, fold in tomatoes and leave to swell for another 5 minutes over a low heat. Add grated Parmesan cheese to the lentils and season with salt and pepper. Arrange lentil risotto and cauliflower in deep plates and sprinkle with sliced Parmesan cheese. Sprinkle with thyme and garnish. Serve with curry sour cream