Marten and I hiked near my home this time. We didn’t have to drive somewhere, but started at my door. This trail was very interesting, because we went across meadows, in very small paths in the woods and along a creek, what I liked very much.
Here are a few impressions from the hike:
We cooked lentil curry this time. For that I chose red lentils, because they cook fast in about 10 minutes. So they are perfect for cooking outside.
On the first couple of meters of our hike we found wild garlic. We picked some leaves and added them to the curry.
Since brown rice needs to cook too long for an outside cooking event, we had bulgur with the curry. I would prefer rice under other circumstances. This is why I mentioned this in the recipe below.
Enjoy your curry!
- 1 onion
- 1 heaped tbsp yellow curry paste
- 1 tbsp oil
- 2 medium carrots
- 1 1/4 cups red lentils
- 1 hand full wild garlic
- 1 tbsp instant vegetable broth
- 1 cup basmati rice
- Cook the rice in 2 cups of water until soft.
- Finely dice the onion and carrots and sauté in hot oil. Then stir in the curry paste and briefly sauté.
- Add the lentils and the instant broth and add water until covered. Let simmer for 10 minutes, stir occasionally.
- Roughly chop the wild garlic and stir in. Season to taste with salt and pepper and serve with rice.