Lentil and Potato Stew
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Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 462 kcal | (22 %) | ||
| Protein | 22.3 g | (23 %) | ||
| Fat | 13.4 g | (12 %) | ||
| Carbohydrates | 60 g | (40 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Brown lentil
- salt
- 500 grams potatoes
- 4 medium onions
- 1 bunch parsley
- 4 carrots
- 40 grams butter
- 3 Tbsps Dijon Mustard
- 2 Tbsps Tomato paste
- 500 milliliters Vegetable broth
- 2 Tbsps dry Red wine
- freshly ground peppers
- 1 Tbsp Sour cream
Preparation steps
1.
Rinse the lentils and cook in boiling salted water for about 30 minutes, until tender. Drain through a fine mesh sieve.
2.
Peel and coarsely chop the potatoes. Boi l in salted water for about 10 minutes. Drain well. Peel and finely chop the onion. Rinse the parsley, pat dry, remove the leaves and chop finely. Peel and dice the carrots.
3.
Melt the butter in a large pot. Sauté the onions until softened, then add the carrots, potatoes, mustard, tomato paste, red wine and about 2/3 of the chopped parsley. Simmer over low heat for about 5 minutes. Add the vegetable broth and lentils, cover and simmer for another 5 minutes.
4.
Season with salt and pepper to taste, ladle into bowls, top with a dollop of sour cream and garnish with the remaining parsley.
