🍽️ Lentil Vegetables in Mustard Cream with Kasseler

Name: Lentil Vegetables in Mustard Cream with Kasseler
Total time: 30 min
Yield: 4 servings
Ingredients: Lentils, brown 300 g; Soup vegetables 1 bunch; Onions, yellow 1 pc.; Kasseler, in one piece 1 pc.; Oil 2 tbsp; Mustard 2 tsp; Salt pinch; Pepper, black ground pinch; Whipping cream 200 ml; Vegetable broth 150 ml; Balsamic vinegar, light 2 tbsp

480 kcal · 30 min · 4 servings

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Ingredients

Lentils, brown 300 g
Soup vegetables 1 bunch
Onions, yellow 1 pc.
Kasseler, in one piece 1 pc.
Oil 2 tbsp
Mustard 2 tsp
Salt pinch
Pepper, black ground pinch
Whipping cream 200 ml
Vegetable broth 150 ml
Balsamic vinegar, light 2 tbsp

Instructions

1. Rinse the lentils thoroughly in a sieve under running water, then cover them in a pot with about 600 ml of cold water and bring to a boil over medium to high heat. Then reduce the heat and cook the lentils al dente for approx. 20 minutes.
2. Wash the soup vegetables thoroughly and peel if necessary. Coarsely grate the celery and carrots. Cut the leek into rings. Halve the onions, peel and dice finely. Cut the Kasseler into approx. 2 cm thick slices.
3. Heat oil in a pan over high temperature and sear the Kasseler on both sides for approx. 3 minutes. Then remove from the pan and set aside on a plate.
4. Heat the pan again and sauté the onions together with the carrots and celery in the remaining fat for approx. 2 minutes. Add the leek, season with mustard, salt and pepper, and deglaze with cream and broth.
5. Mix the lentils with salt and vinegar and add to the vegetables. Place the Kasseler on top of the vegetables and simmer covered for about 5 minutes. Then plate and serve. Enjoy your meal! Tip: [recipeLink=150541] goes well with this.

Nutrition per serving

kcal: 480
Protein: 30 g · Fett/Fat: 22 g · Carbs: 42 g