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🍲 Lentil Stew with Brussels Sprouts and Black Forest Ham

385 kcal · 30 min · 4 servings

Lentil Stew with Brussels Sprouts and Black Forest Ham Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lentils thoroughly under running water in a sieve and let them drain well.
  2. 2. Clean the carrots and celery from the vegetable mix, peel them, and cut them into cubes of about 2 cm.
  3. 3. Wash the leek thoroughly, cut off the hard root end, and chop it into coarse pieces as well.
  4. 4. Halve the onions, peel them, and chop the vegetable finely.
  5. 5. Heat 2 tablespoons of butter in a pot over medium heat until melted.
  6. 6. Add the chopped onions to the butter and sweat them for 2 to 3 minutes until soft.
  7. 7. Add the drained lentils and fry them for about 2 minutes.
  8. 8. Add the prepared carrots, celery, and leek to the pot.
  9. 9. Season everything with salt and pepper to taste.
  10. 10. Prepare the vegetable broth according to the package instructions and deglaze the vegetables with it.
  11. 11. Add marjoram and bring the soup to a boil.
  12. 12. Let the soup simmer on low to medium heat for 20 to 25 minutes, stirring occasionally.
  13. 13. Wash the Brussels sprouts and trim the stems thinly.
  14. 14. Halve the individual Brussels sprouts.
  15. 15. Add the halved Brussels sprouts to the soup after about 15 minutes of cooking time.
  16. 16. Let the Brussels sprouts cook in the soup for another 10 minutes.
  17. 17. Wash the parsley, shake it dry, and remove the coarse stems.
  18. 18. Finely chop the parsley.
  19. 19. Cut the Black Forest ham into small cubes.
  20. 20. Finally adjust the taste of the finished soup with salt, pepper, and vinegar.
  21. 21. Divide the soup among deep plates.
  22. 22. Sprinkle each plate with the ham cubes and fresh parsley.
  23. 23. Enjoy your meal!

Nutrition per serving