Puy Lentil and Mushroom Eintopf
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Ingredients
- 300 g puy lentils
- 250 g mushrooms
- 2 carrots
- 1 leek
- 1 onion
- 900 ml vegetable stock
- 1 tbsp red wine vinegar
- 2 bay leaves
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 22.5 g
- Carbohydrate
- 48.5 g
- of which sugars
- 8.4 g
- Fat
- 1.6 g
- of which saturates
- 0.3 g
- Fibre
- 11.2 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion, diced carrots and sliced leek in a large pan for 5 minutes until softened.
- 2
Add the sliced mushrooms and fry for 5 minutes more until they release their liquid and start to brown.
- 3
Add the puy lentils, bay leaves and vegetable stock, bring to a simmer and cook for 20-25 minutes until the lentils are tender.
- 4
Remove the bay leaves, stir in the red wine vinegar to taste, and serve.
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