add red wine
Soak the beluga lentils in plenty of water about an hour before cooking. Peel the onions and chop finely. Heat the oil in the pan, slowly sauté the onions until golden brown, deglaze with red wine and let it boil down.
Pumpkin - lentils - vegetables - stew
40g
onions
100g
greens
80g
potatoes
1 tablespoon of
sunflower oil
50ml
red wine
200ml
vegetable broth
1 pinch
salt
1 pinch
pepper
2 pinches
thyme
1 teaspoon
vinegar
100g
1 serving
Brennwert
323 kJ
2151 kJ
77 kcal
513 kcal
Fett
1.8 g
12 g
davon gesättigte Fettsäuren
0.2 g
1.4 g
Kohlenhydrate
9.6 g
64 g
davon Zucker
1.6 g
11 g
Protein
4.1 g
27 g
Salz
0 g
0.2 g
Pumpkin - lentils - vegetables - stew
description & times
Fiber, vitamins, proteins and carbohydrates are important for a balanced diet. Reducing meat consumption is good for us and our climate. But how are you supposed to consume enough protein? Pulses are the solution. This delicate stew combines lentils with fresh vegetables and pumpkin. You can really fill yourself up vegan, have enough fiber and ingredients and the lentils are a valuable and good source of protein. The dish is so delicious, you won't miss any meat.
cook the lentils
Top up with the soup, add the lentils and cook until soft for twenty minutes. If you take the lentil out of the can, you can add the vegetables straight away.
cut the vegetables
carrots; Peel the celery and parsley and cut everything into small cubes.
cook the vegetables
Add the vegetables to the lentils and cook for ten minutes.
cut the pumkin
Peel the potatoes and pumpkin and cut them into evenly small cubes
cook the pumkin
Add the pumpkin and potato cubes to the stew and simmer until the potatoes are soft to the bite.
Pumpkin - lentils - vegetables - stew
The protein-rich pumpkin lentil vegetable stew is served hot. It will keep well chilled for a few days. You can also freeze it in portions.
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