Potato-Lentil-Curry

Name: Potato-Lentil-Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 1 Onion; 25 g Butter or margarine; 3-4 Tsp Curry; 1/2 l Vegetable broth (instant); 150 g red lentils; 1 (approx. 150 g) small leek straw; 120 g firm sheep's cheese (Feta 45 % fat); 2 TABLESPOONS Flour; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 tablespoons (approx. 30 g) clotted cream; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
1 Onion
25 g Butter or margarine
3-4 Tsp Curry
1/2 l Vegetable broth (instant)
150 g red lentils
1 (approx. 150 g) small leek straw
120 g firm sheep's cheese (Feta 45 % fat)
2 TABLESPOONS Flour
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
2 tablespoons (approx. 30 g) clotted cream
7-10 Tbsp Parsley

Directions

1
Wash, peel and dice the potatoes. Peel onion and also dice. Heat 15 g fat in a pot, fry the onion until transparent. Add potatoes, dust with curry and braise while stirring. Deglaze with stock, bring to the boil, cover and cook for 12-15 minutes. In the last 5 minutes add lentils and bring to the boil. In the meantime clean, wash and cut leek into fine rings.
2
Heat the remaining fat in a coated pan and steam the leek for about 2 minutes. Put it on a plate. Cut the sheep's cheese into slices and turn briefly in flour. Heat the oil in a frying pan and fry the sheep's cheese until golden brown while turning. Season the potato and lentil curry with salt and possibly some curry and put it in a bowl. Put sour cream as a blob on top, sprinkle with leek and arrange the feta cheese on top. Serve garnished with parsley