Lentil goulash
List of ingredients (4 people)
2 tablespoons of frying oil or another highly heatable oil
2 garlic cloves peeled and finely chopped
1 piece of white onion, peeled and finely chopped
2 tablespoons of tomato paste
4 large carrots
1 large zucchini - washed and sliced
500 g of potatoes of 500 g, mostly waxy - peeled and cut into medium size
1 liter of vegetable broth - 1 liter of water + 2 tablespoons of vegetable broth
250 g of chopped or pureed tomatoes - 1 jar or jar
190 g red lentils
½ TL Rosemary TL - dried
½ TL Thyme - dried
1 teaspoon of turmeric
salt and pepper to taste
Preparation
Heat a large skillet with the frying oil on the stove. Steam the garlic and onion until transparent. Add the tomato paste and mix briefly.
Add carrots, zucchini and potatoes and fry for another 3-5 minutes.
Deglaze with vegetable broth, add pieces of tomato, lentils, rosemary, thyme, turmeric. Season with salt and pepper to taste.
Boil for 20 minutes over medium heat until the lentils and the rest of the vegetables are nice and soft.
Divide the soup into plates, decorate with (optional) parsley and pine nuts. Good fun! Lasts up to 2 days covered in the refrigerator, frozen for up to 4 weeks.
Nutritional values per Person
59g carbohydrates 18g proteins 1g fat 311 kcal