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Lentil and potato puree

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Ingredients for 4 servings:

  • 400 g potatoes
  • 200 g lentils, red
  • 600 ml vegetable stock
  • 3 tbsp vegetable oil
  • 1 tsp cumin, ground
  • 1 tsp chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and dice the potatoes, then cook them in the broth with the washed lentils for about 20 minutes. Then mash them with a potato masher. Heat the oil in a pan along with the cumin and chili powder. Pour over the mashed potatoes and mix well. Season to taste. Serve with steamed sauerkraut and fried onion rings. Crumbled feta cheese or spicy yogurt also goes well with the dish.

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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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