Ingredients for 4 people:
4 shallots
1 clove of garlic
3 tbsp olive oil
200 g green lentils
1 l vegetable stock (instant)
400 g potatoes
Salt
100 g sour cream
½ tsp cornflour
pepper
a little sugar
1-2 tbsp wine vinegar
½ bunch flat-leaf parsley
4 goat's cheese dumplings
Also:
Balsamic cream to drizzle over the cheese
Preparation:
1. Peel shallots, cut into wedges. Peel the garlic and press through a press. Heat 2 tablespoons of oil. Sauté the shallots and garlic over a low heat. Add the lentils and also sauté.
2. Deglaze with ¼ litre of stock and boil down for 5 minutes, stirring. Add the remaining stock gradually, stirring, and simmer for a further 20 - 30 minutes.
3. In the meantime, peel and wash the potatoes and cut into small cubes. Cook in boiling salted water for 10 minutes, drain and add to the lentils.
4. Stir sour cream and cornflour into the lentils until smooth. Bring to the boil briefly. Season with salt, pepper, sugar and wine vinegar.
5. Fry the parsley in 1 tablespoon of hot oil, remove. Briefly turn the goat's cheese in the frying fat. Serve the lentils and one goat's cheese roll in portions. Drizzle with balsamic cream and serve garnished with fried parsley.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 383
Joule: 1603
Protein: 17.1 g
Fat: 17,3 g
Carbohydrates: 41.2 g
(FoodCentralebyddp images)
