My Mountain Lentil Stew - Completely without Vinegar and Tradition
Total Time32 minutesmins
Servings: 2people
Ingredients
1small coffee cupLentils
1sizeRed pepper cut into small cubes
0,5medium sizedYellow pepper cut into small cubes
1smallCarrot cut into small cubes
0,5poleCut the leek into small pieces
0,5medium sizedZucchini cut into small cubes
Vegetable broth from the glass, also homemade
Cajun Spice
Lemongrass
Light Japanese Soy Sauce
Tellicherry pepper from the mill
1big toePressed garlic
Instructions
Roast the mountain lentils in a small saucepan and deglaze with enough water. Cook for 10 minutes and add some vegetable stock.
After about 15 minutes, stir in all of the prepared vegetables and, if necessary, some more water. Shortly before the end of cooking (mountain lentils are small and need a maximum of 40 minutes without soaking), season everything to taste. Let it simmer gently. Serve hot and enjoy in silence! Have fun copying!
I'm someone who doesn't like the traditional German lentil stews. Vinegar in a stew is just not my thing. That's why I spontaneously came up with this lentil dish. The mountain lentils are very easy to digest and also suitable for salads. LG, Gudrun :)))