- 100 g of pardina brown lentils
- 75 g basmati rice
- 1 tablespoon clarified butter
- 1 clove garlic, minced
- 1/2 finely chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 cm fresh ginger root
- 1 ripe tomato, peeled, seeded
- 400 ml of water
- 1 carrot
- 100 g of broccoli
- 1 violet potato
- A handful of onion or leek sprouts
- Soak lentils for one hour. Wash the rice in a bowl with cold water and drain.
- Heat the clarified butter in a pan and saute minced garlic, chopped onion, spices, salt and two pinches of peeled and grated ginger root. Stir fry for about 5 minutes.
- Add the chopped tomatoes and cook a couple of minutes. Add the rice and lentils, stir and cover with hot water. Bring to the boil, reduce heat, cover and simmer 15 minutes. Let stand away from the heat for 10 minutes. Add salt.
- While the lentils are cooking, peel the carrots and cut into thin slices, then peel and slice the potatoes. Break up the broccoli into florets.
- Blanch each vegetable separately in a saucepan of boiling water for one minute each and then plunge them immediately into a bowl of ice water. Drain and reserve.
- Serve the lentils with the rice in the center of a bowl in little “drum” shapes. Surround with the cooking broth and top with the sliced vegetables. Crown the drum with the onion sprouts and serve immediately.