Lentils in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g carrot (s)
- 200 g celeriac
- 150 g leek
- 50 g butter
- 200 g lentils, red
- 150 ml white wine
- 500 ml vegetable stock
- 1 bunch dill
- 150 g crème fraîche
- 1 tablespoon mustard
- 1 teaspoon mustard, coarse-grained
- 1 tablespoon lemon juice
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Clean, peel and finely dice the carrots and celery. Then sweat the vegetables with the butter and lentils. Deglaze with 150 ml of white wine, pour in the stock and simmer for about 20-30 minutes with the lid closed.
- Chop the dill and mix with the crème fraîche, the two types of mustard and lemon juice and season with salt, pepper and sugar. Cut the leek into fine rings.
- Mix the leek, mustard sauce and the lentils and reduce again for a few minutes. Season to taste with salt and pepper again.
- Fried redfish fillet tastes good with it.
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