Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g asparaus, reen
- 150 g lentils, red
- 6 potato (s)
- 250 ml vegetable stock
- 1 bay leaf
- salt
- Pepper (herb pepper)
- curry
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon, heaped sugar
- some butter
- some water
Print Recipe
Pin Recipe Instructions
- Cut off the woody ends of the asparagus and cut into bite-sized pieces.
- In a saucepan, sauté the red lentils with the vegetable stock, bay leaf, herb pepper, curry, soy sauce and tomato paste until the liquid is soaked up.
- Peel the potatoes, cut them into small cubes and boil them with boiled potatoes.
- Heat some butter in a non-stick pan, add the asparagus, sprinkle with herb pepper and sugar and fry briefly. When they begin to take on color, deglaze with a dash of water and simmer until the liquid has evaporated.
- Arrange the red lentils on a plate, spread the green asparagus on top and serve with the boiled potatoes.
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