Filter
Reset
Sort ByRelevance
DIALIEN
Lentil stew with spring vegetables and lamb slices
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the fennel into strips. Peel the carrots and cut into pieces of three centimeters. Cut the spring onion fine.
-
Prick the lamb's chunks with a fork and fry them in a frying pan with olive oil in about five minutes around brown.
-
Put the sausages on a plate.
-
Scoop the fennel, carrots, spring onions, ras-el-hanout through the shortening and fry the vegetables for two or three minutes.
-
Pour in the stock and smother the vegetables, covered, in 5 minutes al dente.
-
Drain the drained lentils and place the sausages on them.
-
Warm the stew just as well.
-
Tip: Do not have a ras-el-hanout at home. Then you can add two teaspoons of paprika and a teaspoon of cinnamon.
-
40 minMain dishveal schnitzels, raw ham, flour, butter, Italian, onion, dry white wine, meat fond,sicilian veal rolls
-
25 minMain dishwinter carrot, garlic, onions, lemon, olive oil, fresh parsley, tilapia fillets, dijonnaise, potato wedges,mustard fish and carrot garlic paste
-
140 minMain dishAustralian red wine, meat mix herbs, garlic, steaks, salt and (freshly ground) pepper,steak in an Australian way
-
30 minMain dishred-skinned potato, uncut haricot beans, unsalted butter, pig shipolata, medium oranges, traditional olive oil, vinegar, French mustard, jazz apple, lamb's lettuce, unroasted walnuts,grilled organic chipolata with fresh apple-sliced salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it