Quinoa sweet potato and bean salad
Peel sweet potato and cut into 1-2 cm cubes and put in a bowl. Add 0.5 tablespoons olive oil and mix. Preheat the oven to 200 °C (convection oven 180 °C; gas:...
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Vegetable lentil pot with cauliflower and chanterelles
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
433
Calories
39 g
Carbohydrates
22 g
Protein
17 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Olive oil | 1 Teaspoon |
 | Cauliflower (fresh) | 200 g |
 | Chanterelles (fresh) | 75 g |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ⅒ (0,25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 5 g |
 | Vinegar, spirit vinegar, white wine vinegar | ¼ Teaspoon |
 | Turmeric powder, turmeric | ¼ Tablespoon |
 | Lentils (raw) | 60 g |
 | Vegetable broth | 100 ml |
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Preparation:
Step 1:
Rinse the lentils and drain in a colander. Bring salted water to a boil. Add the cauliflower and turmeric and cook for about 6 minutes until the cauliflower is firm to the bite. Then drain and leave to drain.
Step 2:
Peel the onion, garlic and carrots and then cut into cubes. Heat some olive oil in a pot and add onion, garlic and carrots. Sauté everything over medium heat for a few minutes. Deglaze with the vegetable broth. Add the lentils and simmer over low heat for about 40 minutes. Stir occasionally. Add a little more broth as needed.
Step 3:
In the meantime, clean the chanterelles and cut them if necessary. Parsley wash, shake dry and finely chop. Heat the remaining oil in a frying pan and add the chanterelles. Fry over high heat until golden brown. Add chanterelles, cauliflower and parsley to the lentils, fold in carefully and heat up. Season to taste with vinegar, salt and pepper.
Macronutrient distribution:
The recipe Vegetable lentil pot with cauliflower and chanterelles is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Sieve
Stove
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