John Myers
Ingredients for 3 servings:
- 1 small onion(s)
- 265 g lentils (1 small can, drained)
- 250 g potatoes
- 250 ml water
- 140 g pineapple (1 small can, drained)
- 1 tsp vegetable stock powder
- 2 tbsp sunflower oil
- possibly salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
vegan, few ingredients
Finely dice the onion and drain the lentils in a colander. Peel and dice the potatoes. Briefly fry the onion in a pan with oil, add the lentils and potatoes to the onion and fry briefly. Add enough water to cover the potatoes. Season with vegetable stock granules and simmer for about 20 minutes, until the potatoes are tender. Cut the pineapple into small pieces and add to the pan. Briefly puree everything until it becomes a little pulpy but still has chunks. Season the stew with vegetable stock or salt to taste and serve. Serve with ciabatta or other light-colored bread.
Facebook Comments