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Lentil stew that even children enjoy

updated

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Ingredients for 3 servings:

  • 500 g potatoes
  • 3 carrots
  • 150 g lentils, red
  • 1 liter of water
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato ketchup
  • 1 tsp brown sugar
  • 1 tsp vegetable broth
  • some rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into small cubes; sauté them in a little oil and deglaze with water. Wash the lentils, peel the carrots, and also cut them into small cubes. Add both to the potatoes and simmer for about 30 minutes. Only then add the vinegar, tomato ketchup, sugar, and vegetable stock. This soup is perfect for making ahead and freezing.

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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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