Curry Vegetable Lentils with Polenta Dumplings

Preparation (about 50 min):

Soak the lentils until they have cooled down overnight. Beat the egg with the butter, add the semolina and the Parmesan, season with salt, pepper and saffron. Allow the mixture to swell for about ten minutes. Then cut out nice dumplings and put them into the vegetable soup at boiling point. Drain for five to six minutes, remove, drain well and dry on kitchen paper.

Sauté onions in hot olive oil until translucent, add kohlrabi, carrots, cauliflower and sauté. Then add the lentils, fold in the garlic, pour in the milk. Add curry and ginger and fill up with vegetable soup. Mix corn flour with a little water and thicken the sauce. Add the spring onions, season with salt and pepper, lightly pull.

Fry semolina dumplings in butter until golden, add capers and parsley, turn dumplings well to the other side. Arrange vegetable lentils on a deep plate, place gnocchi on top, evenly distribute remaining capers with parsley on top and garnish with thyme.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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