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Lentils with mushrooms

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Ingredients for 2 servings:

  • 170 g lentils
  • 300 g mushrooms
  • 2 m.-sized onion(s)
  • 1 m.-sized carrot(s)
  • 2 cloves of garlic
  • 2 tbsp rapeseed oil
  • salt and pepper
  • n. B. Thyme, dried
  • 600 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the lentils and place them in a saucepan. Pour over 500-600 ml of cold water and bring to a boil. Add salt and simmer over low heat for 20 minutes, stirring occasionally. Clean and chop the vegetables. Sauté the onion in oil, add the mushrooms and carrot, and cook. Just before the end of the cooking time, add the crushed garlic. Mix the lentils with the vegetables and season to taste.

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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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