Refined lemony lentil and mushroom stew

Ingredients for 4 servings:

• 2 onions
• 400 g mushrooms
• 1 zucchini
• 1 eggplant(s)
• 4 cloves garlic
• 400 g lentils, red
• 1 liter vegetable broth
• 250 g tofu (seasoned or natural tofu)
• 1 lemon(s), untreated
• 250 ml soy cream (Soy Cream Cuisine) or cream
• some chili
• 3 tsp honey
• some salt
• Oil for frying

Instructions

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

creamy lentil stew with mushrooms, zucchini and eggplant

Dice the onions, garlic, zucchini, eggplant, and tofu, and slice the mushrooms. Wash the lentils thoroughly. Sauté the onions with the mushrooms. Then add the zucchini, eggplant, and garlic and fry briefly. Add the lentils and vegetable stock and cook for about 15 minutes until al dente. Meanwhile, fry the tofu until crispy. Meanwhile, grate the lemon zest and squeeze out the juice. Mix the zest with the lemon juice, soy cream, salt, chili, and honey. When the lentils are cooked, add the lemon cream, stir through, and season to taste.