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Cauliflower with Lentils and Chanterelles

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Average: 5 (4 votes)
(4 votes)
Cauliflower with Lentils and Chanterelles
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Lenses are real power packs: The combination of vegetable protein and plenty of fibre keeps you full for a long time.

If it is not chanterelle season, you can also prepare the vegan pan-fried feast with other mushrooms, for example mushrooms.

Ingredients

for
4
Ingredients
250 grams Lentils
400 grams Cauliflower
salt
1 teaspoon Turmeric (ground)
300 grams Chanterelle
1 onion
2 garlic
2 carrots
4 tablespoons olive oil
400 milliliters Vegetable broth
1 tablespoon parsley (fresh chopped)
1 tablespoon White vinegar
peppers (freshly ground)
How healthy are the main ingredients?
LentilCauliflowerCauliflowersaltTurmericChanterelle

Preparation steps

1.

Rinse and drain the lentils. Rinse the cauliflower and boil in salted water and turmeric for approximately 6 minutes or until al dente. Drain and allow to cool. Clean the chanterelle mushrooms by wiping with a damp kitchen towel, then halve or quarter them (depends on size). Peel and dice the onion, garlic and carrots. Sauté together in 2 tablespoons hot olive oil and then pour in the broth.

2.

Add in the lentils and simmer, stirring occasionally, about 40 minutes. If needed, add more broth to the lentils as they cook. Saute the mushrooms in remaining hot oil, then stir in the cauliflower, the onions, carrots and garlic, and chopped fresh parsley to the lentils. Cook 1-2 minutes more. Season with salt and pepper and serve with plenty of vinegar.