Lentil-Chili under puree hood

Name: Lentil-Chili under puree hood
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 250 g Carrots; 1 green, yellow and red peppers; 1 small red chili pepper; 800 g Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 250 g red lentils; 250 ml Vegetable broth; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 150 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
250 g Carrots
1 green, yellow and red peppers
1 small red chili pepper
800 g Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
250 g red lentils
250 ml Vegetable broth
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Pepper
200 g cherry tomatoes
150 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream

Directions

1
Peel and chop the onions and garlic. Peel, wash and dice the carrots. Clean, wash and chop the peppers. Wash and finely chop the chilli. Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes.
2
Heat oil in a pot, add chilli, paprika, carrots, onions and garlic and fry in it. Add the lentils and fry briefly. Add stock and tomatoes, season with salt and pepper and simmer covered over medium heat for 12-15 minutes.
3
Clean, wash and halve the tomatoes. In the meantime heat milk and butter in a pot. Drain the potatoes, add milk-butter, mash to puree, season to taste with salt, pepper and nutmeg. Add tomatoes to the lentil chili, season to taste and put into an ovenproof dish (approx. 20 x 30 cm).
4
Spread potato mixture on top. Whisk egg yolk and cream. Brush the surface with the mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes.