Summary

Ingredients

• 0.5 ½ onion (s)
• 1 small clove garlic
• 50 g lentils, red
• 200 ml vegetable stock
• 1 large parsnip or - 2 carrots
• 0.33 head broccoli or 1 handful green beans
• 2 sprigs thyme
• 1 pinch (s) salt and pepper from the mill
• 1 pinch (s) sugar
• 2 tablespoon margarine, vegan
• 0.5 tablespoon ½ pepper, green from the glass or capers or a pinch pepper from the mill
• 0.5 ½ lemon (s), filleted
• Oil for frying

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Instructions

1. Finely chop the onion and garlic. Cut the parsnip or carrot into large oblong sticks. Separate the broccoli florets, clean the beans, stir in the vegetable stock.
2. For the red lentil risotto, lightly sweat the finely chopped onion and garlic in a little oil. Add the red lentils and fry briefly. Deglaze with a little vegetable stock and, like a risotto, gradually simmer until the lentils taste half creamy, half firm to the bite. Most of the liquid should have evaporated at last. If there is too much broth and the lentils are already soft, turning up the heat helps.
3. While the lentils are simmering, cook the vegetables. Either in the microwave in a steam can (depending on the microwave specification) or in a little boiling water.
4. Do not cook the vegetables too soft, because next they are drained and seared in a little oil. Season with salt, pepper and a pinch of sugar and keep warm on the switched-off plate.
5. For the lemon-pepper butter, melt the vegan margarine in a saucepan, add green pepper (or capers or, if necessary, some freshly ground pepper), as well as the lemon fillets. Let the margarine foam up briefly with a little heat. Season to taste with a pinch of salt.
6. Arrange the fried vegetables, lightly caramelized by the sugar, on the lentil risotto and drizzle with the lemon-pepper butter on top.