Lentils with Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g onion (s)
- 1 teaspoon tomato paste
- 1 teaspoon vegetable oil / olive oil
- 1 teaspoon ginger, fresh
- 30 g lentils, red
- 30 g rice, (raw)
- 1 pinch (s) paprika powder, noble sweet
- 1 pinch (s) turmeric
- 1 pinch (s) cumin, cumin
- 1 pinch (s) coriander
- 1 pinch (s) curry powder
- 1 pinch garlic
- 150 ml vegetable stock
- 150 g carrot (s)
- 10 g cashew nuts
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, garlic and ginger. Mix the vegetable stock. Chop the cashew nuts and gently toast them in a pan without fat. Peel the carrots and cut into slices. Cook the rice according to the instructions on the packet.
- Heat the oil in the pan and sauté the onion, ginger and garlic in it. Extinguish with the vegetable stock, add the red lentils and simmer for about 20 minutes. Mix the tomato paste and carrots with the lentils and cook for another 5-10 minutes. Add the cashew nuts, spices and rice to the lentils and serve.
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