Summary

Ingredients

• 250 g belua lentils
• 2 onions)
• 4 chicory
• 4 carrot (s)
• 600 g potato (s)
• 80 ml rapeseed oil
• 800 ml vegetable stock
• 1 clove garlic
• 1 bay leaf
• 2 tablespoon balsamic vinegar
• 20 g Himalayan salt
• 5 g paprika powder, noble sweet
• 5 g black pepper from the mill

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Instructions

1. Wash the potatoes and cook them with their peel in salted water. Drain and set aside.
2. Peel the onions and garlic. Finely dice the onions, press the garlic and set aside. Peel the carrots, cut in half lengthways and remove the ends. Halve the chicory lengthways, remove the 4 outer leaves. Wash the chicory and drain well.
3. Heat 2 tablespoons of rapeseed oil in a saucepan, sauté the onions until translucent, add the beluga lentils and fry briefly, pour the vegetable stock, add the bay leaf and the squeezed garlic and let everything simmer over a moderate heat, if necessary add more liquid during the cooking process. When the lentils are done after approx. 45 minutes, season with balsamic vinegar, salt and pepper from the mill. Caution: Only add salt to the lentils at the end, otherwise they won`t get really soft.
4. In the meantime, peel the potatoes and cut them into slices. Heat a pan, add 2 tablespoons of oil and fry the potato slices in it, turning them gently until light yellow. Season with salt, ground paprika and pepper from the mill, add the remaining diced onions and continue to fry briefly until the onions are lightly browned.
5. Salt and pepper the carrots and slowly fry them in another pan with a little oil, turning them occasionally. Season the chicory halves on both sides with ground paprika, salt and pepper from the mill. Heat 1 - 2 tablespoons of oil in a pan and fry the chicory well on both sides.
6. Arrange all components in an appetizing way on plates.
7. Tip: Goes well with a Beaujolais!