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Turnip, potato, carrot, and lentil stew

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Ingredients for 2 servings:

  • 120 g beluga lentils (black lentils)
  • 1 bunch turnips (3 large)
  • 3 large carrots with greens
  • 1 m.-sized potato(s)
  • 1 onion(s), red
  • 1 tbsp oil
  • 500 ml water
  • salt and pepper
  • Paprika powder
  • curry powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and finely dice the vegetables, then sauté in oil. Bring to a boil and add the lentils. Wait until the end to add the salt. Simmer for 30-35 minutes, until the lentils are tender. Chop the carrot tops and add them shortly before the end. Finally, season with salt, pepper, and curry powder. Serve with pan bread.

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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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