Indian Lentil-rice Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g lentils, reen
- 200 g basmati
- 500 g minced beef (optionally mixed lamb and beef)
- 1 medium onion (s)
- 3 cloves garlic
- 1 g iner, fresh (rated)
- 2 medium carrot (s)
- 1 red pepper (s)
- 300 g yourt (skimmed milk yourt)
- Curry paste, Indian (mild)
- Chilli, to taste
- 1 bunch parsley, smooth
- Tomato paste, smooth
- salt and pepper
- sugar
- saffron
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook rice with saffron according to the instructions. Cook the lentils according to the instructions. Fry the minced meat with chopped onions and garlic in olive oil, season with salt and pepper, add grated ginger, add approx. 2-3 tablespoons of tomato paste and approx. 3 tablespoons of mild curry paste (Asia shop) and fry briefly. Stir in the yogurt and season to taste. Dice the carrots and peppers very small and fry them in an extra pan until they are just tender. Season to taste with salt, pepper and a little sugar.
- Mix rice, lentils, minced meat and vegetables in a large bowl and season again if necessary. Just pluck the leaves from the parsley and roughly chop and mix with the salad.
- To be enjoyed cold or warm!
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