Ingredients for 4 people:
100 g mountain lentils or Puy lentils
1 kg rutabaga
2 green peppers
2 onions
1 red chili pepper
3 tablespoons oil
1 cinnamon stick
1 ½ l vegetable stock (instant)
1 untreated lime
salt, pepper
Preparation:
1. Cook lentils according to package directions.
2. Peel and dice rutabaga. Quarter, clean, rinse and chop bell pepper. Ccut into pieces. Peel and dice onions. Clean, rinse and finely dice chili pepper finely.
3. Heat oil in a large pot. Fry onions until golden brown. Add cinnamon and chili and fry briefly in the frying oil. Add rutabaga and pour in the stock. Cover and cook for about 40-45 minutes. Add the paprika about 10 minutes before the end.
4. Rinse the lime, rub dry and grate the zest, squeeze out the juice. Drain the lentils and add to the rutabagas with the lime zest. Season the stew with salt, pepper and lime juice.
Preparation time approx. 70 minutes
Nutritional values per serving approx.:
Calories: 173
Joule: 726
Protein: 4,9 g
Fat: 8,1 g
Carbohydrates: 20 g
(FoodCentrale by ddp images)
