John Myers
Ingredients for 3 servings:
- 1 ½ stalk(s) leeks
- 600 g potatoes
- 150 g lentils
- 2 m.-large carrot(s)
- 200 g crème fraîche
- 50 g mixed grains
- 100 g cheese, grated
- salt and pepper
- chili flakes
- vegetable broth
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Simple and vegetarian
Cook the lentils in vegetable stock for 20 minutes. Wash and slice the leek, peel and slice the potatoes, and peel and slice the carrots. Cook these three ingredients together in vegetable stock for 10 minutes. Meanwhile, lightly toast your choice of seed mix in a dry pan over medium heat. I used sunflower seeds, flax seeds, and cashew nuts—a delicious combination. Discard the liquid from the lentils and the leek, potato, and carrot pots. Then place everything in a baking dish, add the crème fraîche and the seeds, and mix well. Season with pepper, salt, and chili flakes, and sprinkle with cheese. Bake at 180°C (fan oven) for 30 minutes. Enjoy.
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