in

Lentil Stew

Spread the love

Lentil Stew

The perfect lentil stew recipe with a picture and simple step-by-step instructions.

  • 100 g Mountain lenses
  • 100 g Lentils red
  • Salt
  • 0,5 bunch Spring onions
  • 180 g Carrots
  • 300 g Celery root
  • 400 g Potatoes
  • 30 g Butter
  • Pepper
  • 500 ml Vegetable broth
  1. Put mountain lentils in 600 ml of lightly boiling water. Cook on medium heat for about 20 minutes, then add the red lentils and cook for about 10 minutes more. Salt shortly before the end of the cooking time.
  2. Meanwhile, finely chop the spring onions. Cut the carrots, celery and potatoes into 1 cm cubes.
  3. Melt the butter in a saucepan, sauté the spring onions in it over a medium heat. Add the vegetables, stew for another 3 – 4 minutes, season with salt and pepper and fill up with the broth. Cook on a mild heat for about 25 minutes, then mix with the lentils.

Tip:

  1. If you prefer it a little thicker, you can puree a quarter liter of the stew in the blender. Then bind the stew with the puree. It also tastes very good if you add sliced ​​sausages to the stew 5 minutes before the end of the cooking time.
Dinner
European
lentil stew

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Burgundy Beef with Sauce, Mashed Potatoes and Celery and Iceberg and Bell Pepper Salad

Courgette and Leek Gratin