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.
-
30 minMain dishleeks, garlic, traditional olive oil, garden peas, ground nutmeg, wholemeal spaghetti, unroasted walnuts, cottage cheese, fresh basil,whole grain pasta with green vegetables and cottage cheese
-
195 minMain dishlarge onion, ribbed, mustard, butter, tomato paste, laurel leaf, Beef broth, winter carrot, crumbly potato,classic stew with beef rags
-
25 minMain dishTwo Chicks protein, full yogurt, white balsamic vinegar, curry powder, sunflower oil, rib eye, lettuce, onion, vine tomato, Hamburger Buns, farmers mature cheese slices, gherkin slices,classic citizen of ter marsch
-
20 minMain dishfrozen butter butter puff pastry, breakfast bacon, spring / forest onion, egg, cream, cheese, Sesame seed,quiche with spring onions, bacon and sesame
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it