Informations supplémentaires
40 min.
|
641 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion. Chop the garlic. Remove the leaves from the thyme branches.
2. Cook the onion
Heat a drizzle of oil in a pan over medium heat. Add the onion, brown sugar and a pinch of salt. Cook 8-9 minutes until browned. Add the garlic and thyme and cook for 1 minute.
3. Cook the potatoes
Cut the parsnip and potatoes into small cubes. Place in a pot and add enough water to cover. Add salt. Bring to a boil and cook 12-15 minutes until tender. Drain then mash with 1 tbsp. of butter and milk to taste. Add the cheddar and mix. Add salt and pepper to taste.
4. Add the lentils
When step 2 is completed, add the lentils, broth cube, 3 2P | 4.5 3P cups of water and the bay leaf in the pan. Bring to a boil. Cover and cook 25-28 minutes over medium heat until the lentils are slightly al dente.
5. Plate your dish
Serve the lentils with the mashed potatoes. Bon appétit!
180mlBrown Lentils
3unitParsnip(s)
250gYellow Potato(es)
1unitYellow Onion(s)
0.5unitThyme
1unitGarlic Clove(s)
1unitBay Leaf
30mlBrown Sugar
1unitVegetable Broth Cube(s)
60gMild Cheddar
What you need
pan, pot, strainer, potato masher
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
109g
36%
fat
11g
17%
cholesterol
31mg
10%
fiber
16g
64%
protein
30g
saturated
6g
30%
sodium
236mg
10%
sugar
26g
trans
0g