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Lentil stew with Hokkaido

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Ingredients for 2 servings:

  • 5 g margarine
  • 1 package of soup vegetables with parsley
  • 150 g lentils
  • 1 liter vegetable broth (1 l water and vegetable broth powder)
  • 300 g Hokkaido pumpkin(s), diced
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, simple

Clean and finely chop the soup vegetables. Chop the parsley and set aside. Melt the fat in a pot and sauté the vegetables. Then add the lentils and fry. Then pour in the broth and let everything simmer for 30 minutes. About 10 minutes before the end of the cooking time, add the Hokkaido lettuce and parsley. Season with salt and pepper. This makes two very large portions or three medium ones.

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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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