Main courses
Ingredients for 2 servings
- 90 g green lentils
- 90 g red lentils
- 1 small onion
- 300 g carrots
- 300 g potatoes
- 1 tbsp rapeseed oil
- 1 tbsp chopped parsley
- 1 tsp sweet paprika powder
- 500 ml vegetable soup
- Salt and pepper
Preparation
1.
Wash and drain the lentils. Soak the green lentils in water overnight and strain the next day. Cook the green and red lentils according to the packet instructions.
2.
Peel and finely chop the onion. Wash the vegetables. Cut the carrots into small cubes and the peeled potatoes into large cubes. Heat the oil in a non-stick pan and fry the onions first, then
3.
Sauté the carrots and finely chopped parsley, add the potatoes. Briefly remove the pan from the heat and sprinkle in the sweet paprika powder. Stir once vigorously, pour in the vegetable soup and simmer over a low heat. approx. Cover and cook for a further ten minutes.
4.
Add the lentils and reduce again. Season with salt and pepper and serve.
Tip:
To shorten the cooking time, only red lentils can be used.
