Potato stew with red lentils

Name: Potato stew with red lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 small head pointed cabbage; 2 Onions; 500 g new potatoes; 250 g Carrots; 2 TABLESPOONS Butter or margarine; 800 ml Vegetable broth; 1 coated Tsp Fennel seed; 150 g red lentils; 250 g Chorizo Sausage; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 small head pointed cabbage
2 Onions
500 g new potatoes
250 g Carrots
2 TABLESPOONS Butter or margarine
800 ml Vegetable broth
1 coated Tsp Fennel seed
150 g red lentils
250 g Chorizo Sausage
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1/2 bunch Chives

Directions

1
Clean, wash and cut the cabbage into large pieces. Peel onions and cut into cubes. Wash the potatoes thoroughly and cut them into large pieces. Wash and peel carrots and cut them into small cubes
2
Heat the fat in a saucepan. Briefly sauté the diced onion in it until transparent. Add carrots and potatoes. Deglaze with stock, add fennel seed. Bring to the boil and simmer for about 25 minutes. Add lentils to the stew after about 15 minutes cooking time. Add cabbage about 5 minutes before the end of cooking time
3
Cut the chorizo into slices. Heat the oil in a frying pan. Fry the chorizo for 2-3 minutes, turning it over and add it to the stew. Season the stew with salt, pepper and cumin. Wash the chives, shake dry and cut into fine rolls. Arrange the stew in deep plates and sprinkle with chives