With walnuts in the rice for a nice bite.
Ingredients
-
400 grams of pumpkin
-
1 small onion
-
2 stalks celery
-
1 tablespoon oil
-
1 tablespoon curry powder
-
1 teaspoon caraway seeds
-
120 grams brown rice
-
100 grams of red lentils
-
25 grams of walnuts
-
lemon juice
Preparation
- Peel the pumpkin, remove threads and seeds and cut the flesh into cubes.
- Peel the onion and cut it small.
- Wash the celery and cut the stalks into narrow arcs.
- Fry the onion with the curry and the caraway seeds in the oil.
- Add the pumpkin and celery with some water and stew the vegetables for about 10 minutes.
- Season the vegetables with a squeeze of lemon juice and pepper.
- Cook the rice according to the instructions on the package.
- Boil the lentils for 15 to 20 minutes.
- Roughly chop the walnuts.
- Spoon the drained lentils and walnuts through the cooked rice.
- Serve the pumpkin curry with the rice with lentils.
Number of persons
2
Duration
30+ minutes
| Energy |
540 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
70 grams |
| Fat |
20 grams |
| Saturated fat |
2 grams |
| Fiber |
15 grams |
| Salty |
0.1 gram |
