John Myers
Ingredients for 1 servings:
- 220 g potatoes
- 55 g lentils, red
- 350 ml vegetable stock
- 1 tbsp, heaped crème fraîche
- 1 tbsp, leveled hazelnut butter
- Salt and pepper fresh from the mill
- some rocket or parsley as garnish
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
quickly prepared
Peel the potatoes and grate them coarsely. Bring the vegetable stock to a boil in a saucepan, add the lentils, bring to a boil, and simmer for another 2-3 minutes, then add the grated potatoes. Bring back to a boil and simmer gently until the lentils and potatoes are tender. This should take about 10 minutes. Check the stew just before the end of the cooking time to see if it’s cooked to your liking. If it is, remove from the heat immediately. Season with salt and pepper. Transfer the stew to a bowl or plate. Stir in the crème fraîche and hazelnut spread, and garnish with arugula or parsley.
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