John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 2 tbsp oil
- 1 large onion(s)
- 3 garlic cloves
- 300 g lentils, from the can, drained
- 1 tsp marjoram
- 0.33 tsp thyme
- 0.33 tsp caraway powder
- some pepper
- some ginger powder
- ½ tsp mustard
- some parsley, fresh
- some paprika powder
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
vegan version of “Blunzengröstel” (Austrian home cooking), suitable for baby-led weaning (BLW)
Boil the potatoes with the skin on until soft, then let cool. Peel the potatoes, halve them, and cut them into slices approximately 0.5 mm thick. Peel and finely dice the onion. Heat a pan with oil. Fry the potatoes in the pan until crispy. Add the onion halfway through cooking. Peel the garlic and press it into the pan. Once the potatoes are crispy, reduce the heat significantly and push the potatoes to the side of the pan. Spread the lentils in the center of the pan and season well with mustard, marjoram, thyme, caraway, pepper, ginger powder, and paprika. Stir the lentils gently. Once the lentils are warm, carefully mix the potatoes and lentils and serve with some fresh parsley. Serve with salad or sauerkraut, but not recommended for babies.
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