Linz salad with rice

Directions

1. Prepare the lentils according to the instructions in the cookbook/lentil recipe. ≈ 3 min
2. Save the broth that is produced. ⏱ ≈ 10 min
3. Heat 7.5 dl of water and cook the rice according to the instructions on the package. ⏱ ≈ 18 min
4. Add the cauliflower, cut into florets. ≈ 3 min
5. Reserve the cooking water. ≈ 3 min
6. In the meantime, prepare the rest of the dish: ≈ 3 min
7. Soak the bam spices in a small amount of water (they should only be just covered by water). ⏱ ≈ 30 min
8. Peel the ginger and grate it. ≈ 8 min
9. Chop the onions. ≈ 8 min
10. Add the oil paint, spices, sambal, and ginger to the pot, mix well, then heat gently. ⏱ ≈ 10 min
11. Add the onions and sauté them gently in the oil for 5 minutes. ⏱ 5 min
12. Wash the leeks (see “washing leeks”) and cut them into slices. ≈ 8 min
13. Add them to the onions, heat over high heat, stir well, then reduce the heat and cover the pan. ⏱ ≈ 7 min
14. Peel the carrots and add them to the pot. ≈ 8 min
15. Stir well and then close the pot. ≈ 4 min
16. Let it simmer over low heat for 10 minutes. ⏱ 10 min
17. Cut the tomatoes into pieces and add them to the pot. ≈ 8 min
18. Briefly increase the heat, stir well, cover the pan with the lid, then reduce the heat and let the dish simmer until it is fully cooked. ⏱ ≈ 40 min
19. Add the peanut butter and soy sauce, as well as 400ml of broth (made from lentils and/or rice), or vegetable broth. ⏱ ≈ 10 min
20. Mix well to create a sauce. ≈ 4 min
21. If the sauce is still too thick, add more liquid and mix well. ≈ 4 min
22. Add the lentils and cauliflower, and mix well. ≈ 4 min
23. Serve with the cooked rice. ≈ 2 min