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🍽️ Hearty Lentil and Potato Goulash

458 kcal · 30 min · 4 servings

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. Rinse the lentils thoroughly under running water.
2. 2. Bring plenty of water with salt to a boil.
3. 3. Add the lentils to the boiling water.
4. 4. Cook the lentils for about 30 minutes until tender.
5. 5. Drain the lentils in a sieve.
6. 6. Let the lentils drain completely.
7. 7. Peel the potatoes.
8. 8. Wash the peeled potatoes.
9. 9. Cut the potatoes into coarse cubes.
10. 10. Cook the potato cubes in salted water for about 10 minutes.
11. 11. Drain the potatoes.
12. 12. Peel the onion.
13. 13. Dice the onion finely.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Chop the parsley leaves finely.
18. 18. Reserve some of the parsley for garnishing.
19. 19. Clean the carrots.
20. 20. Peel the carrots.
21. 21. Dice the carrots.
22. 22. Melt the butter in a pot.
23. 23. Stir the mustard into the melted butter.
24. 24. Stir the tomato paste into the mixture.
25. 25. Add the diced onions.
26. 26. Add the diced carrots.
27. 27. Add the chopped parsley.
28. 28. Sauté everything over low heat for 5 minutes.
29. 29. Add the cooked potatoes to the pot.
30. 30. Add the cooked lentils to the pot.
31. 31. Pour the broth over the ingredients.
32. 32. Pour the wine over the ingredients.
33. 33. Cover the pot.
34. 34. Cook the dish for another 5 minutes over low heat.
35. 35. Season the goulash with pepper.
36. 36. Season the goulash with salt.
37. 37. Place a dollop of sour cream on the plates.
38. 38. Sprinkle the dish with the remaining parsley.
39. 39. Serve the goulash.

Nutrition per serving

• kcal: 458
• Protein: 23 g · Fett/Fat: 12 g · Carbs: 62 g