Lentil Vegetable Pot

Name: Lentil Vegetable Pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g dried plate-lenses; 1 Onion; 1/2 potty fresh thyme; 20 g Butter or margarine; 11/4 l Vegetable broth (instant); 1 collar Soup Greens; 500 g Potatoes; 100 g dried red lentils; 1/2 bunch flat leaf parsley; 125 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp grainy mustard

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g dried plate-lenses
1 Onion
1/2 potty fresh thyme
20 g Butter or margarine
11/4 l Vegetable broth (instant)
1 collar Soup Greens
500 g Potatoes
100 g dried red lentils
1/2 bunch flat leaf parsley
125 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp grainy mustard

Directions

1
Soak plate of lentils overnight in 3/4 litres of cold water. The next day peel and chop the onion. Wash the thyme, dab dry and chop. Heat the fat in a large pot and sauté the onion in it.
2
Add the lentils with the soaking water and broth, add thyme and bring to the boil. Cover and cook for about 50 minutes. In the meantime clean and wash the soup greens and potatoes. Cut carrots and leek into slices, celery into cubes.
3
Quarter the potatoes. After about 20 minutes add the vegetables and potatoes to the lentils and cook them. Cook the red lentils for the last 10 minutes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing.
4
Stir the sour cream into the stew and season to taste with salt, pepper and mustard. Serve sprinkled with parsley and garnished.