Canned lentils without salt, vegetarian

Ingredients for 2 servings:

• 300 g lentils, brown, dried
• 1 onion(s)
• 1 garlic
• 1 tbsp, heaped butter
• 1 carrot(s)
• 1 tbsp, heaped flour
• 4 bay leaves
• extra pepper
• some galangal
• some caraway powder
• some marjoram
• some thyme
• 4 tbsp vinegar without salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Baby-led weaning (BLW), without salt, from about 9 months, tastes good for the whole family

Wash the lentils thoroughly under cold water and then boil in a pot of water for about 30 minutes until soft. Strain the lentils and set aside. Finely dice the onion. Heat the butter in a pot and briefly sauté the onion. Very finely chop the garlic and add it to the onions. Grate the carrot and add it to the pot and fry briefly. Reduce the heat, sprinkle the flour over the mixture and stir. Gradually add 250ml of water and stir quickly. The flour should not clump and the roux should not be too thick. Add more water if necessary. Add the herbs and spices and simmer gently. Add the lentils and vinegar and simmer for 20 minutes, stirring frequently. We serve bread dumplings as a side dish. For our little one, we like to cut them into cubes and fry them in a little rapeseed oil until golden brown. This quantity is enough for 2 adults and 1 baby.