Chopping Pot

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 30 g red lentils
  • 1 (approx. 30 g) small onion
  • 1 (approx. 100 g) medium potato
  • 50 g Leeks (leek)
  • 1 TEASPOON Oil
  • 80 g Minced beef
  • 1 TABLESPOON Tomato paste
  • 1/8 l clear broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 bunch Parsley

Directions

  1. 1

    Wash and drain the lenses. Peel and chop the onion. Peel, wash and chop the potatoes. Clean, wash and cut the leek into diagonal slices. Heat oil in a pot. Steam onions until translucent, add minced meat and fry until hot.

  2. 2

    Add tomato paste and sweat it. Deglaze with broth. Add drained lentils and diced potatoes to the stew and simmer for about 10 minutes. Add leek 3 minutes before the end of cooking time. Season to taste with salt and pepper. Wash the parsley, remove the leaves and sprinkle over the stew

  3. 3

    Scarf: Meyer Mayor

Categories & Tags

Main DishesDietexotic