Colorful Lentil Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g ham (Katenschinken), diced
- 250 g potato (s), floury
- 250 g lentils, red
- 750 ml meat stock
- 3 spring onion (s)
- 1 bell pepper (s), yellow
- 1 apple
- 250 g herbal cream cheese
- salt
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Briefly wash the lentils in a colander. Briefly leave the diced ham in a large saucepan, sauté the potatoes and lentils in it, then deglaze with the stock. Let it simmer gently for about 15 minutes.
- In the meantime, wash and chop the spring onions, bell peppers and apple. Pour into the pot and simmer for another 5 minutes.
- Add the herbal cream cheese to the stew and stir in. Season to taste with salt and paprika powder. We eat baguettes as a side dish.
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