WHB #75: Lentils with mustard cream and vegetable croutons


This week Kate at Thyme for Cooking is the host of the weekly Weekend Herb Blogging event. Stop back on Monday for the recap.

This week I am featuring lentils. Lentils have a very high protein content, about 25 % and are an important part of the diet for vegetarians. Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties. They are sold in many forms, with or without the pods, whole or split.The most famous lentils in Europe are Puy lentils, also called „caviar for the poor“. For my dish I used green lentils.

Lentils with mustard cream and vegetable croutons

Lentils with mustard cream and vegetable croutons

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Lentils with mustard cream and vegetable croutons
Categories: Main dish
Yield: 4 Servings

Ingredients

1     Onion, finely chopped
2-3 tablesp.   Oil
250 grams   Lentils, green
250 grams   Bologna (sausage)
400 grams   Carrots, finely diced
500 grams   Potatoes, finely diced
125 grams   Cream
2 tablesp.   Mustard, medium-strength
750 ml   Vegetable stock
      Salt, pfepper, sugar
2-3 tablesp.   Vinegar, e. g. balsamic vinegar

Source

  LECKER, Kochen & Genießen, März 2007, p.54
  Edited *RK* 03/23/2007 by
  Ulrike Westphal

Directions

1. Heat 1 tbsp. oil in a saucepan and sweat onions until soft and transparent. Add vegetable stock, about 750 ml and bring to the boil. Rinse lentils and add to the boiling water. Cook about 15 to 20 minutes until tender.

2. Peel sausage and cut into fine slices. .

3. Stir cream and mustard into the lentils and simmer for further 10 minutes.

4. Heat 1-2 tbsp. oil in a pan and fry potatoes and carrots for about 10 minutes. Season with salt and pepper and remove from pan. Heat bologna slices in the pan.

5. Season lentils to taste with salt, pepper, vinegar, 1 -2 tsp. sugar and mustard. Serve sausage and vegetable cubes on lentils.

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3 thoughts on “WHB #75: Lentils with mustard cream and vegetable croutons

  1. katie (Gast)

    I love lentils, all colors, all ways! And I really love adding fried carrots and potatoes on top rather than just cooked with the lentils. Nice combination of flavors and textures!

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