Informations supplémentaires
35 min.
|
969 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into wedges. Place on a baking sheet lined with baking paper. Add half of the spices, a drizzle of oil, salt and pepper. Mix well and bake in the oven for 28-32 minutes or until browned.
2. Setup
Chop the onion. Cut the carrot into very small pieces. Mince the basil.
3. Cook the vegetables
Warm up a drizzle of oil in a large pan over medium-high heat. Cook the onion and the carrot for 4-5 minutes. Add salt and pepper. Add 1 2P | 2 3P tbsp. of butter and cook for 1-2 minutes.
4. Add the tomatoes
Add the lentils and mix. Add the canned tomatoes, the broth cube, soy sauce, the remaining spices, 2 2P | 3 3P cups of water, 2 2P | 3 3P tbsp. of sugar, salt and pepper. Bring to a boil. Simmer over medium heat for 8-12 minutes or until the lentils are tender. Adjust the seasoning to taste.
5. Plate your dish
Garnish the potatoes with the lentil sauce, the cheese curds and the basil. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
800gYellow Potato(es)
150gCheese Curds
120gRed Lentils
1unitCarrot(s)
1unitYellow Onion(s)
1unitDiced Tomatoes
0.5unitBasil
1unitVegetable Broth Cube(s)
4gSpice Mix (paprika,dried oregano)
1unitSoy Sauce
What you need
Sheet pan, Pan, Spatula, Wooden spoon.
969 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
139g
46%
fat
28g
43%
cholesterol
76mg
25%
fiber
23g
92%
protein
47g
saturated
15g
75%
sodium
952mg
40%
sugar
23g
trans
1g