Details
45 min
vegan
Method
Fry the onions, carrots, leeks and potatoes in a saucepan with a little frying oil. Then rinse the lentils and out them in the pot. Pour in the vegetable stock and simmer until the lentils are soft. Mix the flour or cornstarch in a glass with water. Mix the flour well so that there are no lumps. Then add to the simmering lentils. Add apple juice and spices. Season to taste with apple vinegar.
Serving suggestion:Spaetzle go well with it.
Ingredients
- 1 onion, diced
- 1 carrot, diced
- ½ leek, sliced
- 2 potatoes, diced
- Rapunzel frying oil
- 250 g Rapunzel Gourmet mountain lentils brown
- ¾ l Rapunzel vegetable bouillon without yeast
- 40 g flour
or cornstarch - 100 ml water
- 1/8 l applejuice
- 2 tbs apple vinegar
- Bay leaf, cloves, cinnamon, pepper, lovage
