Creamy Lentils with mashed potatoes. It`s my all time fav comfort food. So nourishing and healthy.
Gericht Lunch
Küche germany
Keyword lentils
Vorbereitungszeit 20 MinutenMinuten
Zubereitungszeit 31 MinutenMinuten
Gesamtzeit 51 MinutenMinuten
Portionen 2Portion
Autor Klaraslife
Zutaten
lentils
230gbrown lentilswashed and drained
2small carrotspeeled and finely diced
1/8of a celery rootpeeled and finely diced
1medium-sized yellow onionfinely chopped
3tbspoil
salt and pepper
1tspmustard
1/2bunch of plain parsley
3bars of thyme
2tbspbalsamic vinegar
1lvegetable stock
1bayleaf
mashed potatoes
4big floury potatoes
about 100 ml of milkof your choice
1tbspvegan butter
Pinchof nutmeg
salt and pepper
Anleitungen
Peel potatoes and quarter. Wash and cover with fresh water. Simmer for 20-25 minutes or until they are soft.
In the meantime, add onions and vegetables to the pan and sauté with oil. Add the bay leaf, thyme and the lentils. Now add 700 ml vegetable stock and simmer for 30 minutes or until the lentils are soft. Stirring occasionally. Gradually add the remaining broth. The lentils should be creamy and not too dry.
Mix 1 tsp of flour with 2 tbsp of water and stir under the hot lentils. Bring to a boil and stir. Remove bay leaf. Stir in the vinegar.
Season with mustard, salt and pepper.
Drain potatoes, add butter, nutmeg, salt, pepper and a little milk. Crush the potatoes with the potato masher, add more milk depending on the creaminess.
Serve lentils with potatoes and chopped parsley.
Enjoy the meal. Hugs from Kathrin and Ramin
Notizen
you can also use green lentils
If you like rice or spaetzle more than potatoes, use it. It´s your meal and you can choose your favorite.