1. chop garlic and onion and fry with the lentils in a frying pan for 1 minute, stirring throughout. Chop the carrot and add. Season with salt, stir, dust with curry and stir again. Add a cup of water and make in about 4 min with the lid closed. Add a little water if necessary.
Cut the cucumber into slices or shave, perhaps cut the pumpkin into pieces. Add both to the lentils with about 2-3 tablespoons of pumpkin water and the oil. Add the long-grain rice to the saucepan and heat it for 1 minute with the lid closed.
3. lentil dish with long grain rice and yogurt on a heated plate, sprinkle with chopped pumpkin seeds and herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!