Refined Lemony Lentil and Mushroom Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 400 g mushrooms
- 1 zucchini
- 1 eggplant (s)
- 4 cloves garlic
- 400 g lentils, red
- 1 liter vegetable stock
- 250 g tofu (seasoned or natural tofu)
- 1 lemon (s), untreated
- 250 ml soy cream (Soy Cream Cuisine) or heavy cream
- some chilli
- 3 teaspoons honey
- a bit salt
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the onions, garlic, zucchini, aubergine and tofu, cut the mushrooms into slices. Wash the lentils well.
- Fry the onion with the mushrooms. Then add the zucchini, aubergine and garlic and fry briefly. Add the lentils and vegetable stock and cook for about 15 minutes until al dente. At the same time fry the tofu until crispy.
- In the meantime, rub the lemon peel and squeeze out the juice. Mix the zest with the lemon juice, soy cream, salt, chilli and honey. When the lentils are done, add the lemon cream, stir and season to taste if you like.
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