Red lentil stew

Name: Red lentil stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg Garden pumpkin; 2 Onions; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Fennel tubers; 1-2 TABLESPOONS Oil; 800 ml Vegetable broth (instant); 100 g red lentils; 1-2 TABLESPOONS Sugar; 1-2 TABLESPOONS Vinegar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg Garden pumpkin
2 Onions
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Fennel tubers
1-2 TABLESPOONS Oil
800 ml Vegetable broth (instant)
100 g red lentils
1-2 TABLESPOONS Sugar
1-2 TABLESPOONS Vinegar

Directions

1
Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into cubes. Peel and finely dice onions. Knead minced meat and diced onions, season with salt, pepper and paprika. Form small balls.
2
Clean, wash and cut the fennel into strips. Fry the meatballs in hot oil all around, remove. Sauté the fennel in the frying fat. Add stock and bring to the boil. Add lentils and cook for about 20 minutes.
3
After 10 minutes add the pumpkin. Season stew with salt, pepper, sugar and vinegar. Wash the chives, cut into small rolls and sprinkle the stew.