Oriental Lentil Rice

Ingredients

• 4 tomatoes
• 8 g ginger (1 piece)
• 1 Shallot
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 2 onions
• 2 Garlic cloves
• 40 g red lentils
• 1 tsp turmeric
• 150 g Basmati whole‑grain rice
• 450 ml poultry broth
• 400 g thin chicken breast cutlets (8 thin cutlets)

Instructions

1. 1.

   Bring 2 liters of water to a boil in a pot. Wash the tomatoes and cut off the stem ends in a wedge shape.

2. 2.

   Score each tomato at the base with a sharp knife in a cross pattern.

3. 3.

   Place the tomatoes in the boiling water for about 30 seconds, then remove them and shock them in ice‑cold water.

4. 4.

   Let them cool slightly and peel the tomatoes.

5. 5.

   Halve the tomatoes, squeeze out the seeds, and roughly chop the flesh.

6. 6.

   Peel and grate or finely chop the ginger and shallot. Sauté them in 1 tsp oil in a small pot until translucent. Add the tomatoes, season with salt and pepper, cover, and simmer over low heat for about 15 minutes.

7. 7.

   Meanwhile, peel and finely chop the onions and garlic. In 1 tbsp oil, sauté them in a large pan until translucent.

8. 8.

   Add the lentils and cook for another minute.

9. 9.

   Stir in the turmeric and mix in the rice.

10. 10.

    Pour in the broth, bring to a boil, cover, and simmer over medium heat for about 35 minutes. While the rice cooks, rinse the chicken cutlets, pat dry, season with salt and pepper. In the remaining oil, fry each side of the cutlets for 2–3 minutes on high heat.

11. 11.

    Reheat the tomato sauce, then serve it over the lentil rice with the fried chicken cutlets.