double-lentil stew

Name: double-lentil stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 2 TABLESPOONS Oil; 200 g brown lentils; 2 TABLESPOONS Vegetable broth (instant); 1/2 TEASPOON creeping thyme; 1 collar Soup Greens; 500 g Potatoes; 150 g red lentils; 150 g Sour cream or sour cream; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Mustard (e.g. more granular); 1/2 bunch Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
2 TABLESPOONS Oil
200 g brown lentils
2 TABLESPOONS Vegetable broth (instant)
1/2 TEASPOON creeping thyme
1 collar Soup Greens
500 g Potatoes
150 g red lentils
150 g Sour cream or sour cream
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Mustard (e.g. more granular)
1/2 bunch Parsley

Directions

1
Peel and chop the onion. Heat the oil in a large pot. Fry the onion in it. Wash brown lentils, drain and add. Add 1 1/2 l water, bring to the boil. Stir in broth and thyme. Cover and simmer for about 1 hour
2
Clean or peel and wash the soup greens. Cut carrots and leek into slices or rings. Dice celery. Peel, wash and quarter potatoes. Add vegetables and potatoes to the lentils after about 45 minutes. Add the red lentils in the last 10 minutes and cook them
3
Stir the sour cream into the stew. Season to taste with salt, pepper and mustard. Wash and chop the parsley and sprinkle over it
4
This dish is great for freezing for storage. Only add sour cream after defrosting. The stew will then keep for about 3 months