Potato-Lentil-Curry with feta cheese

Name: Potato-Lentil-Curry with feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g waxy potatoes; 1 medium onion; 2 TEASPOONS + 1 tablespoon of oil; 2-3 TEASPOONS curry, salt; 2 TABLESPOONS Vegetable broth (instant); 150 g red lentils; 1 (150 g) small stick of leek; 100 g feta cheese or 200 g tofu; 2 TABLESPOONS Flour for turning; 4 tsp (30 g) clotted cream; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 medium onion
2 TEASPOONS + 1 tablespoon of oil
2-3 TEASPOONS curry, salt
2 TABLESPOONS Vegetable broth (instant)
150 g red lentils
1 (150 g) small stick of leek
100 g feta cheese or 200 g tofu
2 TABLESPOONS Flour for turning
4 tsp (30 g) clotted cream
7-10 Tbsp Parsley

Directions

1
Peel, wash and chop the potatoes. Peel and chop the onion. Heat 1 tsp. oil. Sauté onion in it. Add potatoes, dust with curry and fry. Deglaze with 1/2 l water, bring to the boil and stir in stock. Cover and cook for about 15 minutes. Rinse lentils, add after 5 minutes
2
Clean, wash and finely chop the leek. Heat 1 tsp. oil in a frying pan. Sauté the leek in it, take it out
3
Cut the sheep's cheese into slices and turn in flour (season the tofu!). Heat 1 tablespoon of oil in the frying oil. Fry the cheese on both sides until golden brown
4
Add the leek to the lentils and heat. Season to taste with salt and curry. Serve with a dollop of cream and feta cheese. Garnish with parsley
5
Drink: mineral water