Red Lentils with Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils, red
- 300 ml vegetable stock
- 4 medium onion (s)
- 2 tablespoon olive oil
- 2 tablespoon crème fraîche
- 1 tablespoon soy sauce
- salt and pepper
- few herbs (e.g. rosemary, thyme)
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the vegetable stock for 5 - 10 minutes with the lid closed until they are relatively soft (but not mushy, add water if necessary). In the meantime, cut the onions into rings.
- Add when the lentils are soft. Let the rest of the water boil off, add the olive oil and let it steep again. Season with pepper and salt to taste and any herbs you want (I used about 2 knife points each of dried rosemary and thyme). Stir in the creme fraiche. Then add soy sauce, mix well again.
- I ate it with wild garlic patties, but I am sure it will also go very well with meat!
- As a main course for 1 - 2 people. 4 servings refer to use as a side dish. When using a different type of lentil, be sure to observe the cooking time!
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