Balsamic lentils with vegetables (diet day 2 in between)

Name: Balsamic lentils with vegetables (diet day 2 in between)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 TEASPOON Olive oil; 60 g dried dish lenses; 40 g Onion cubes; 1/2 TEASPOON Tomato paste; 20 g Carrot cubes; 50 g Potato cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Balsamic vinegar; 15 g fresh leaf spinach; 1/2 TEASPOON Cornstarch

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 TEASPOON Olive oil
60 g dried dish lenses
40 g Onion cubes
1/2 TEASPOON Tomato paste
20 g Carrot cubes
50 g Potato cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Balsamic vinegar
15 g fresh leaf spinach
1/2 TEASPOON Cornstarch

Directions

1
Heat olive oil in a pot. Sauté the lentils and diced onions for 1-2 minutes. Add tomato paste and sauté briefly. Deglaze with approx. 400 ml water and cook until soft for approx. 30 minutes.
2
Approximately 10 minutes before the end of cooking, add diced carrots and potatoes and season to taste with salt, pepper and vinegar. Add spinach 2-3 minutes before cooking. Stir the starch and 2 tablespoons of water until smooth and use to thicken the stew, bring to the boil and serve.