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Fast and tasty: healthy lentils and vegetables
Lentil vegetables fill up the protein store
The nutrient-rich lentils not only taste good in warm stews, but also in our lentil vegetables. Lentils are delicious, healthy and low in calories. They are also a wonderful source of protein for vegetarians. Try our recipe!
20 minutes
Vegetarian
ingredients
for 4 servings
- 400 grams of carrots
- 4 beets (pre-cooked)
- 1 tbsp olive oil
- 50 g walnut halves
- 3 sprigs of rosemary
- 150 g red lentils
- 200 ml vegetable stock (instant)
- salt
- pepper from the grinder
- 4 small goat cheeses (40 g each)
preparation
- Peel the carrots, halve lengthways and cut into pieces. Halve and finely chop the beetroot. Heat oil in wok or pan. Fry carrots and nuts in it for about 5 minutes while stirring. Wash the rosemary, shake dry and pluck off the needles.
- Cook the lentils in the broth for about 8 minutes until al dente. Add a good half of it with the beetroot to the carrots and fry. Stir in lentils. Season with salt and pepper. Remove from the wok.
- Dry the wok with paper towels and reheat. Briefly fry the goat cheese with rosemary. Serve immediately with the lentils.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,632 kJ 390 kcal |
| fat | 20.0 g |
