Linsen-Kartoffel-Gulasch

Ingredients

• 300 g brown lentils
• Salt
• 500 g Potatoes
• 4 medium onions
• 1 bunch parsley
• 4 Carrots
• 40 g Butter
• 3 tbsp mustard (medium hot)
• 2 tbsp Tomato paste
• 500 ml vegetable broth
• 2 tbsp dry red wine
• ground pepper
• 1 tbsp sour cream

Instructions

1. 1.

   Wash the lentils well, cook them in plenty of salted water for about 30 minutes, drain over a sieve and let them drip.

2. 2.

   Meanwhile peel, wash and roughly cube the potatoes, boil them in salted water for about 10 minutes and drain. Peel the onion and dice finely. Wash the parsley and shake dry. Remove the leaves, chop small and set aside some for garnish. Clean, peel and cube the carrots.

3. 3.

   Melt the butter in a pot. Stir in the mustard and tomato paste, add the diced onions and carrots as well as the chopped parsley and sauté everything for 5 minutes over low heat. Add the potatoes and lentils, pour in the broth with wine and cover to cook for another 5 minutes over low heat.

4. 4.

   Season the lentil-potato goulash with pepper and salt and serve with a dollop of sour cream and the remaining parsley.