Summary

Ingredients

• 300 g lentils, (mountain lentils or plate lentils)
• 1 ½ liter vegetable stock, (instant)
• 500 g potato (s)
• salt
• 4 onion (s)
• 4 carrot (s)
• 1 bunch parsley
• 2 tablespoon butter
• 3 tablespoon mustard (medium hot lion mustard)
• 2 tablespoon tomato paste
• 2 tablespoon wine, white
• pepper
• 4 tablespoon sour cream

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Instructions

1. Cook the lentils in 1 liter of stock for about 30 minutes. Drain and drain.
2. Peel and wash the potatoes and cut into large cubes. Cook in lightly salted water for 10 minutes. Peel the onions. Wash and peel the carrots and dice finely like the onions. Rinse the parsley, shake dry and chop.
3. Heat the butter, sauté the onions, carrots and parsley over a low heat. Fold in the mustard and tomato paste, sauté briefly. Add the potatoes, lentils, remaining stock and wine to the vegetables and simmer for another 5 minutes. Season everything with salt and pepper. Serve garnished with sour cream and possibly parsley.