INGREDIENTS
- 500 g Brussels sprouts
- 1 red chilli pepper
- A few sprigs of flat parsley
- 3 large potatoes
- 2 cloves of garlic
- 2 onions
- 2 dried tomatoes
- 2 dl plant-based cream alternative
- 250 g dried green lentils
- 6 dl vegetable stock
- 2 tbsp olive oil
- 1 tsp dried thyme
- black pepper
- salt
METHOD
- Finely chop the red onions and garlic. Remove the seeds from the chilli and finely chop.
- Finely chop the flat parsley. Finely chop the dried tomatoes.
- Peel the potatoes and cut into 3 cm cubes. Remove the bottoms from the sprouts and cut into 4 pieces.
- Heat the olive oil in a large saucepan and sauté the onions, garlic and chilli for 2 min.
- Add the lentils, dried tomatoes and thyme. Pour in the vegetable stock and simmer for 10 min.
- Add the diced potatoes and sprouts. Season with salt and pepper and cook for another 15 min.
- Mix in the cream and reduce for 2 min. Sprinkle with the parsley.