Summary

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

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Instructions

1. Cut off the woody ends of the asparagus and cut into bite-sized pieces.
2. 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.
3. Peel the potatoes, cut them into small cubes and boil them with boiled potatoes.
4. 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.
5. Arrange the red lentils on a plate, spread the green asparagus on top and serve with the boiled potatoes.