Lentil Curry Gratin

Boil the lentils with the water, make about 20 min with the lid closed, then mix in curry, salt, vegetable soup and juice of one lemon and make the lentils open for another 10 min.

They should be soft but not broken down.

In the meantime, roughly chop the cashews and toast them in the oil until golden brown. Dice the onion, roast in the butter until golden brown and add to the lentils form. Peel the garlic clove and ginger, chop very finely and add to the cooked lentils Form. From the pulp of the pineapple in about 300 g cut into small pieces to the lentils form. Cut the apple into small cubes, as well as the bell bell pepper. Cut the banana into slices. Add the pineapple, apple, banana and 3/4 of the nuts to the lentils. Grease a shallow gratin dish and pour in the lentil mixture. For the sauce, foam the butter, add flour, sweat briefly, gradually add wine, whipping cream, clear soup and curry and season. Simmer sauce a little bit on low heat, but it must not be too soggy! Sauce over the lentils form and gratinate the casserole at 200 degrees in about 20 minutes.

Sprinkle with the remaining nuts.

Wholefood cuisine” by Johanna Handschmann, Gu

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