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beluga lentils with mushrooms

: beluga lentils with mushrooms

A couple of days I've seen in bread and roses a stew of beluga lentils, and I have such lenses are already at home longer, this stew was equally nachgekocht.

Bottom Line: Very tasty, the Senft combination with the pickle reminds me Boeff Stroganoff.

Ingredients for 4 people:

Yield: 4 servings

250 grams of beluga lentils

1 liter vegetable stock

3 medium. Red onions 30 grams butter

sea or rock salt

black pepper

Rohrohzucker

1 Tbsp. Weizenmhel Type 1050, slightly heaped

100 ml white wine

1 Tbsp. Medium hot mustard, coated EL

30 ml lemon juice freshly squeezed (about 1 / 2 lemon)

150 grams creme fraiche

1-2 gherkins

200 grams of mushrooms

4 Tbsp. Freshly chopped parsley

first Lentils in cold water to drip on a waschenund Siebgeben. 700 ml vegetable stock to boil in a saucepan, add lentils, simmer with the lid on low heat for 25-30 minutes. Then drain them on a sieve, rinse under running kaltemWasser.

second Peel and finely chop. 15 g butter in a saucepan, add onions and fry until soft. Season with 1 / 2 tsp salt, pepper 1/4Tl and 1 / 2 tsp sugar. Flour over the onions mix stäubenund. Remaining broth and white wine and allow to Rührenaufkochen.

third Mustard, Stir lemon juice and creme fraiche, pulling into the sauce. Finely dice the cucumber and together with the well-drained lentils to the sauce. With salt, pepper and sugar abschmecken.Ragout take from heat and allow at least 15 minutes by pulling.

4th Clean mushrooms, cut in half or quarters depending on size undkurz fry before serving in the remaining butter. MitPfeffer würzen.5 and salt. Stew warm, unterrühren.Portionieren half of the mushrooms and the remaining mushrooms and Ptersiliedekorieren.

Source: bread and roses and Health Food courier