Lentil eggplant kebab
Preparation dip: onion, garlic and ginger peel and finely dice. Heat 1 tsp olive oil in a pan and sauté the diced ingredients until translucent. Then briefly...
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Lentil kohlrabi carrot stew
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
309
Calories
34 g
Carbohydrates
13 g
Protein
11 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ⅞ (50 g) |
 | Olive oil | 2 Tablespoon |
 | Kohlrabi (fresh) | ⅓ (125 g) |
 | Aceto balsamic vinegar | ¼ Teaspoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Teaspoon |
 | Vegetable broth | 125 ml |
 | Spring onions, scallions (fresh) | 2 (92 g) |
 | Lentils (red, raw) | 35 g |
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Preparation:
Step 1:
Wash, peel and finely dice kohlrabi and carrots.
Step 2:
Wash and dry the spring onions and cut into rings.
Step 3:
Put oil in a pot, heat. Add kohlrabi, carrots and spring onions and sauté over medium heat.
Step 4:
Add 150 ml of water, briefly rinse the lentils in a sieve, shake out the water and add to the pot. Simmer for about 10 min over medium heat, stirring occasionally. Pour in the broth, season with salt and pepper to taste.
Step 5:
Wash parsley, dab dry, remove stems and chop leaves into small pieces. Serve the stew, stir in the aceto balsamico and sprinkle with the parsley. Good appetite.
Macronutrient distribution:
The recipe Lentil kohlrabi carrot stew is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Peeler
Pot
Sieve
Stove
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