Ingredients
- 250 g brown lentils
- 300 g carrots
- 150 g leek
- 300 g fennel bulb
- 2 shallots
- 1 clove of garlic
- 1 tbs olive oil
- 1 tbs tomato paste
- 100 ml white wine
- 700 ml vegetable broth
Preparation
1. Rinse the lentils in a sieve. Peel the carrots and cut into small cubes.
2. Clean leek and fennel, cut the leek into rings. Halve the fennel and cut out the stalk. Also cut into strips.
3. Peel shallots and garlic, cut shallots into rings, finely chop the garlic.
4. Add the shallots and garlic to pot with the olive oil.
5. Heat the pot on highest level up to the roasting window, switch to a low level and sauté onion mixture. Add the tomato paste and sauté a little while stirring.
6. Deglaze with white wine and stir well. Add the lentils, vegetables and broth.
7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 30 minutes in the vegetable area
This recipe has been tested and approved by AMC.
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