Lentil pan with roasted potatoes

Name: Lentil pan with roasted potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 100 g streaky smoked bacon; 250 g Carrots; 1 can(s) (850 ml) Lentils with soup greens; 1 collar Parsley; 1 pinch Sugar; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp coarse black pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
100 g streaky smoked bacon
250 g Carrots
1 can(s) (850 ml) Lentils with soup greens
1 collar Parsley
1 pinch Sugar
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp coarse black pepper

Directions

1
Wash and peel the potatoes and cut them into slices. Heat the oil in a pan and fry the potatoes for about 10 minutes, turning them. Season with salt and pepper and remove. Peel and finely chop the onion. Cut bacon into slices. Clean, wash, peel and chop the carrots. Put bacon into the pan, leave it crispy, add onion and carrots and fry them while turning for about 3 minutes. Add lentils, stir everything together and simmer at low heat for about 15 minutes. After 10 minutes of cooking time add the potatoes and cook until done. In the meantime, wash parsley, dab dry and chop finely, except for something to garnish. Season the lentil pan with salt, pepper, sugar and vinegar. Sprinkle the pan with chopped parsley and coarse pepper, garnish with the remaining parsley and serve.
2
Pan: Küchenprofi
3
Coaster: Küchenprofi