← Tutte le ricette

🍽️ Stufato di verdure con lenticchie

359 kcal · 30 min · 4 porzioni

Ingredienti

• 100 g Carote (2 Carote)
• cavolo rapa 250 g
• 60 g Cipollotti (2 Cipollotti)
• 1 cucchiaio Olio d'oliva
• 70 g Lenticchie rosse
• 200 ml Brodo di verdure mediterraneo
• Sale
• Pepe
• 10 g Prezzemolo (0.5 Mazzo)
• 0.5 cucchiaio Aceto balsamico

Preparazione

1. 1. Peel the carrots and the kohlrabi.
2. 2. Cut the vegetables into small cubes.
3. 3. Wash the spring onions.
4. 4. Remove the ends of the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Heat the oil in a pot.
7. 7. Add the carrots, kohlrabi, and spring onions to the pot.
8. 8. Sauté the vegetables for about 4 minutes over medium heat.
9. 9. Pour in 140 ml of water.
10. 10. Stir in the lentils.
11. 11. Bring the mixture to a boil.
12. 12. Let the stew simmer for about 10 minutes over medium heat.
13. 13. Add the broth.
14. 14. Season with salt and pepper.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Chop the parsley leaves with a large knife.
19. 19. Finish the stew with vinegar.
20. 20. Sprinkle the chopped parsley over the stew.
21. 21. Serve the stew.

Valori per porzione

• kcal: 359
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 44 g