Lentil risotto with sunflower seeds
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Contents
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ingredients
300 g red lentils 120 g rice 2 pcs onion 1 can peeled tomatoes 1 KL salt 1 KL ground black pepper 50 g roasted salted fenugreek seeds 1/2 KL ground coriander water
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1. Cut the onion into strips and fry in a little oil until browned. Then add the tinned tomatoes, all the spices, raw rice and rinsed red lentils. 2. Pour about 400 ml of water over everything and bring to the boil. Let it cook, covered, until almost all the water has evaporated. Add water as needed during cooking. 3. Enjoy!
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