Lens layer casserole

Name: Lens layer casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Dish lenses; 1 l Vegetable broth (instant); 500 g Potatoes; 7-10 Tbsp Salt; 200 g Carrots; 200 g Leeks (leek); 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 2 TABLESPOONS White wine vinegar; 50 g medieval Gouda cheese; 150 g Fresh cream; 2 TABLESPOONS Sunflower seeds; 2 stem(s) Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Dish lenses
1 l Vegetable broth (instant)
500 g Potatoes
7-10 Tbsp Salt
200 g Carrots
200 g Leeks (leek)
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
2 TABLESPOONS White wine vinegar
50 g medieval Gouda cheese
150 g Fresh cream
2 TABLESPOONS Sunflower seeds
2 stem(s) Parsley

Directions

1
Cook the lentils in boiling broth for about 35 minutes. In the meantime peel, wash and dice the potatoes. Cook in boiling salted water for about 15 minutes and drain. Clean, peel and dice the carrots. Clean, wash and cut leek into thin rings.
2
Heat the fat. Steam leek and carrots for about 5 minutes. Add both to the lentils approx. 10 minutes before the end of the cooking time and cook along with them. Season with salt and pepper and season to taste with vinegar. Grate cheese and mix with crème fraîche. Fill the potatoes into an ovenproof dish. Spread lentil vegetables on top. Add crème fraiche. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. After about 5 minutes, sprinkle with sunflower seeds.
3
Fill the potatoes into an ovenproof dish. Spread lentil vegetables on top. Add crème fraiche. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. After about 5 minutes, sprinkle with sunflower seeds. Wash and chop the parsley. Sprinkle over the casserole before serving