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Carrot, cauliflower, broccoli and lentil pot

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Ingredients for 2 servings:

  • 1 tbsp oil
  • 1 small onion(s)
  • 200 g water
  • 300 g cauliflower
  • 200 g broccoli
  • 100 g carrot(s)
  • salt and pepper
  • curry powder
  • Paprika powder
  • 1 cup(s) lentils, yellow (180 g)
  • 2 cups water
  • 1 spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and dice the onion. Trim and finely chop the vegetables. Sauté the onion in oil. Add the vegetables and 200g of water, bring to a boil, and simmer for about 10 minutes. Meanwhile, cook the lentils in 2 cups of water according to the package instructions. This takes about 12 minutes. Combine the lentils and vegetables and season with salt, pepper, curry powder, and paprika. Finely chop the spring onions. Transfer the stew to a plate, sprinkle with spring onions, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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