Lentil Stew with Curry
A delicious German dish, consisting of a combination of lentils, vegetables and spices cooked in a spicy curry sauce. The lentils are an excellent source of protein and make this stew a nutritious and filling meal. Carrots, celery and onions are added to the stew to give it extra flavor and texture. The dish can be served with fresh bread or rice on the side. It is a great choice for vegetarians and vegans, but also for anyone looking for a hearty and healthy meal.
Category: Mains
Source: www.edeka.de
Ingredients
| Celery | |
| Carrots | |
| Spring onions | |
| Butter | |
| Curry powder | |
| Vegetable stock | |
| Green lentils | |
| Chanterelle | |
| Porcini | |
| Parsley | |
| Salt | |
| Pepper | |
| Cream | |
| Lemon juice |
Instructions
Wash, clean or peel the celery, carrots and spring onions and chop everything. Sauté the chopped vegetables in half of the butter in a hot pot for 2-3 minutes. Briefly sweat the curry powder, pour in the stock and bring to the boil.
Rinse the lentils in a sieve and drain. Add to the pot and simmer gently for about 25 minutes.
Clean the mushrooms and cut them into pieces. Fry in a hot pan in the remaining butter until golden brown. Sprinkle with the parsley and season with salt and pepper. Remove from the heat.
Remove about 2 ladles of the soup with vegetables and lentils and puree finely. Add back to the soup for binding, stir in along with the cream and season to taste with lemon juice, salt and pepper. Pour into bowls and top with mushrooms. If desired, serve with puff pastry sticks.
Nutrition
| Serving size: | 493.7 |
| Energy: | 549.3 |
| Ratio: | 1.1 |
| Carbohydrate: | 59.5 |
| Fat: | 17.6 |
| Protein: | 31.1 |
| Saturated fat: | 10.0 |
| Sodium: | 1162.7 |
| Sugar: | 7.7 |