Summary

Ingredients

• 3 potato (s)
• 800 ml water
• 1 tablespoon stock powder
• 130 g spinach, frozen
• 800 g lentils, ready to cook, 530 weiht
• 2 tablespoon vinegar
• 1 teaspoon mustard, coarse
• 1 teaspoon thyme

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Instructions

1. For the stew, the potatoes are peeled and diced, then they are boiled in the broth for about five minutes. As soon as the five minutes are up, the spinach cubes are added and cooked for another eight minutes. Now add the lentils and warm them up briefly, then season everything with salt, pepper, more stock, thyme, mustard and 2 - 3 tablespoons of vinegar.