Potato and bean vegetables from the wok

Name: Potato and bean vegetables from the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 l Vegetable broth (instant); 1 package (300 g) frozen green beans; 1 package (300 g) frozen broad beans; 100 g red lentils; 650 g Potatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; some stem(s) Marjoram; 3 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/4 l Vegetable broth (instant)
1 package (300 g) frozen green beans
1 package (300 g) frozen broad beans
100 g red lentils
650 g Potatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
some stem(s) Marjoram
3 TABLESPOONS Balsamic Vinegar
7-10 Tbsp Pepper

Directions

1
Boil up broth in a wok. Cook the green beans and broad beans in it for 15 minutes. Rinse lentils cold and add them to the beans ten minutes before the end of the cooking time. In the meantime, peel, wash and dice the potatoes. Remove vegetables and stock from the wok. Heat the oil in the wok. Fry the diced potatoes for eight minutes, turning.
2
Season with salt. Add bean and lentil vegetables and heat briefly. Remove the marjoram leaves from the stalks, except for something to garnish. Add to vegetables. Season to taste with vinegar, salt and pepper. Serve garnished with marjoram