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DIALIEN
Lentil stew with spring vegetables and lamb slices
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Ingredients
Directions
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Cut the fennel into strips. Peel the carrots and cut into pieces of three centimeters. Cut the spring onion fine.
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Prick the lamb's chunks with a fork and fry them in a frying pan with olive oil in about five minutes around brown.
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Put the sausages on a plate.
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Scoop the fennel, carrots, spring onions, ras-el-hanout through the shortening and fry the vegetables for two or three minutes.
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Pour in the stock and smother the vegetables, covered, in 5 minutes al dente.
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Drain the drained lentils and place the sausages on them.
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Warm the stew just as well.
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Tip: Do not have a ras-el-hanout at home. Then you can add two teaspoons of paprika and a teaspoon of cinnamon.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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