Informations supplémentaires
40 min.
|
586 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the onion. Cut the carrots into small dice. Slice the mushrooms. Peel and cut the potatoes and the rutabaga into pieces.
2. Make the mashed potatoes
Place the potatoes and the rutabaga in a pot. Cover with water, season wtih salt and bring to a boil. Cook for 10-15 minutes or until the vegetables are cooked. Drain, puree, add the swiss cheese, a little butter and milk, to taste. Season with salt an pepper.
3. Cook the vegetables
In a pan over medium-high heat, add a drizzle of olive oil. Add the onions and the carrots and cook for 5-6 minutes. Add the mushrooms and the garlic and the dried herbs. Cook for another 2-3 minutes. Season with salt and pepper.
4. Assemble and simmer
In the same pan, add the lentils, the bouillon cube and 3 2P | 5 3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes. At the end, add the spinach and mix well.
5. Plate your dish
Serve the lentil stew over the mashed potatoes. Bon appétit!
120gGreen Lentils
100gWhite Mushrooms
1unitYellow Onion(s)
400gYellow Potato(es)
150gRutabaga
80gSwiss Cheese
100gBaby Spinach
1unitVegetable Broth Cube(s)
1unitCarrot(s)
1unitGarlic Clove(s)
15mlDried Herbes de Provence
What you need
Pot, strainer, pan.
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
92g
31%
fat
12g
18%
cholesterol
37mg
12%
fiber
13g
52%
protein
31g
saturated
7g
35%
sodium
510mg
21%
sugar
18g
trans
0g