Lentil stew with vegetables and mushrooms AU gratin

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Ingredients for 2 servings

For the lentil stew

  • 120 g green lentils – soak overnight
  • 150 g sweet potatoes – peel and cut into 8-mm slices
  • 150 g potatoes, waxy – peel and cut into 8-mm slices
  • 150 g herb mushrooms – cut into slices
  • 100 g mushrooms – cut into slices
  • 100 g celeriac – cut peel and cut into 5-mm dice
  • 100 g carrot – peel and cut into 5-mm cubes

Liquid ingredients and spices

  • 300 ml vegetable broth
  • 2 TABLESPOONS peanut oil
  • 2 TBSP Tamari (or soy sauce)
  • 2 TBSP balsamic vinegar
  • 2 TSP of paprika powder
  • 1/3 TSP cumin
  • 2 sprigs of thyme – leaves plucking coarse

For the vegan cheese

  • 5 TABLESPOONS water
  • 3 TBSP Almond butter
  • 1 EL noble yeast flakes
  • Crystal salt
  • Pepper from the mill

Preparation

Preparation time about 15 minutes cooking/baking time is about 50 minutes

The lenses on a colander to drain and rinse well. A pot with water and bring to a boil, lightly salt, and the lentils in about 20 Min. soft cooking.

In the meantime, in another pot, fill with water, lightly salt and the potatoes with the sweet potatoes in about 5 Min. cooking. Then using a sieve, drain and leave to drain.

The peanut oil in a pan and fry the mushrooms in about 3 Min. sear. Then the celery and carrots, dice and caraway seeds and about 1 Min. for a short time.

Add the vegetable stock, Tamari, Paprika, salt and pepper and add a further 5 Min. simmer.

The oven to 180 °C convection pre-heating and a fire-proof gratin form.

The cooked lentils through a colander to drain, briefly drain, and then to give the mushroom-vegetables in the pan. Balsamic vinegar, stir and season with salt and pepper.

The pan contents into the dish to fill. The sweet potatoes and the potatoes Convention Anderl append. Then with the vegan cheese and sprinkle approx. 25 Min. bake in the oven.

5 Min. before the end of cooking the baking sheet to the top of the slide, with thyme and sprinkle the Gratinier to set it up.

Then the lentil stew from the oven and serve.

Nutritional values per Serving

  • Calories: 629 kcal
  • Carbohydrates: 76 g
  • Protein: 30 g
  • Fat: 21 g