Lentil Curry with Cereals

Rinse the grains in a sieve and place in a suitable bowl. Select the lentils, wash them in standing water and remove the pods floating on top. Add the lentils to the grain form, add the water and let it swell for 1-2 hours or one night.

Finely dice the onions. Finely dice the peeled ginger bulb and the garlic cloves. Heat the clarified butter or possibly the oil and sauté the onions in it until translucent.

Add the ginger, garlic and curry. Sauté at low temperature for 1-2 minutes until the aroma develops.

Add the soaked ingredients with the soaking water and bring to a boil. Bring the stew to a gentle simmer for 30-40 min. If it boils too much, add more water.

Check if the grains and lentils are soft. If not, add more water for about 5 minutes. Add the coriander, vegetable soup, miso and soy sauce. Season with salt.

Roast the almond kernels or cashews of your choice in a frying pan.

Remove the skin from the bananas and cut into thin slices. Rinse the sprouts.

Put the curry in a suitable bowl or possibly on portion plates form. Garnish with banana pieces, almond kernels or cashews and sprouts.

Tip: Instead of clarified butter, you can also use butter in most cases.

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