Filter
Reset
Sort ByRelevance
L2ENTTC
Lentil stew with mushrooms and broccoli
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the onion and rosemary for 5 minutes. Add the mushrooms and cook for 7 minutes, stirring.
-
Add 2 cloves of finely chopped garlic, broccoli and lentils and scoop. Add the stock and roast covered for about 10 minutes.
-
Add the cream and cook the stew uncovered for another 2 minutes. Roast the baguette under a hot oven grill and rub the remaining clove of garlic over the roasted bread.
-
Serve the lentil stew with the baguette.
-
25 minMain dishonion, chicken breast, traditional olive oil, garlic, dried Provençal herbs, green pepper, fennel bulb, lemon, capers, fresh basil,provençal chicken with fennel -
30 minMain dishcrumbly potato, butter, warm milk, nutmeg, garlic, olive oil, Apple, soft goat cheese, honey, white hazelnuts, Brussel sprout,sprouts stew with gratinated goat's cheese -
30 minMain dishpotatoes, herrings, fresh chives, sour cream, rocket lettuce melange, Rye bread, herb butter,lukewarm potato salad with herring -
15 minMain dishtraditional olive oil, gyro strips, couscous, zucchini, garlic, fresh fresh mint, lime, Bettine Blanc goat cheese 45,gyros with couscous
Nutrition
580Calories
Fat46% DV30g
Protein36% DV18g
Carbs18% DV53g
Loved it
more