Schrats Peas and Lentils Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g peas, (Petits Pois) frozen
- 150 g lentils (belua lentils)
- 250 g potato (s), diced
- 1 leek, in rings
- 1 onion (s), finely diced
- 150 g celery, diced
- 150 g carrot (s), diced
- 4 sausages, (Pfefferbeißer)
- 250 g ham, cooked
- Beef broth, concentrated
- 2 tablespoon olive oil
- Pepper from the grinder
- salt
- sugar
- in Chives, rolls
- Parsley, chopped
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan and sauté the leek, onion and garlic. Add the lentils, potatoes, celery, carrots and the chopped peppers, fill up with water and simmer for about 30 minutes. In between check whether the lentils are cooked.
- Put frozen peas in a separate saucepan and sprinkle with a pinch of sugar and salt each. Pour boiling water over it and bring to the boil briefly. Pour into a sieve and rinse in cold water.
- Five minutes before serving, add the diced ham to the stew and stir well. The soup should no longer boil. Finally add half of the peas and mix carefully. Season to taste with the concentrated beef stock, pepper and salt.
- Puree the other half of the peas with the cream and sugar, place them in portions in the middle of the plates and pour the finished soup over them. Sprinkle with parsley and chives rolls.
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