Lentil stew with vegetables
A simple, tasty and wallet-friendly dish, very suitable for Lent. The vegetables in the broth can be changed as desired, as well as the bouquet of spices – whichever one tastes better, it is also added. This dish can be cooked twice, so that it can also be used for lunch or dinner the next day – if it is left a little, the flavors will come together even better.
Preparation time: 30 minutes
The amount: 3 servings
Degree of difficulty: no push at all
Ingredients:
- 200 g of different lentils (red and yellow cook quickly and at the same time)
- oil for frying
- 1 onion
- 4 cloves of garlic
- 2 carrots
- 1 small head of cauliflower
- 1 small head of broccoli
- vegetable broth (amount at discretion)
- Idea for a bouquet of spices: turmeric, ground black pepper, cinnamon, paprika powder, ground cumin seeds, chili powder, fresh ground coriander seeds
- salt to taste
I recommend crushing the spices in the cheese with a pestle just before adding them – the aroma will be incomparably better! Some spices, such as coriander seeds, can only be partially crushed so that a whole grain is eaten.
Preparation:
1. Finely chop the onion and garlic cloves. Carrots are peeled and cut into pieces, cauliflower and broccoli are divided into small rosettes. Rinse the lentils in cold water.
2. Heat a couple of tablespoons of oil in a pot and fry the onions. Garlic, carrots and cauliflower rosettes are soon added, as well as salt and a mixture of spices, and stir-fry everything together for a while.
3. Add the rinsed lentils and, stirring for a while, fry everything together. Then add hot broth and mix. The amount of broth depends on whether you want the broth to be more liquid or thicker, but it should be poured at least so that everything is covered with liquid – the lentils will ripen further during cooking.
4. Put the lid on and let it cook on a low heat for 15-20 minutes, until the lentils and vegetables are soft (if necessary, add broth during boiling). About five minutes before the end, add the broccoli florets so that they cook just a bit and don’t lose their firmness completely.
Vegetable pancakes with soy and sesame sauce
Suitable for holiday brunch for those who are “on you” with sweet pancakes. These vegetable pancakes also taste good when they are cooled, so you can safely take them with you on a hike to the bosom of nature waiting for spring.
Preparation time: 20 minutes
The amount: ten pancakes, if baked 8-10 cm in diameter
Degree of difficulty: simply
Ingredients:
- 1 small carrot
- 1 leek (light stem part, regarding 8 cm)
- 1 small zucchini or half (regarding 10 cm)
- 1 small shallot
- 100 g of flour
- 1 large egg
- 120 ml of milk
- ½ tsp. salt
- ½ tsp. starches (eg corn)
For the sauce:
- 1 tbsp. k. sesame oil
- 2 tbsp. k. soy sauces
- 2 tbsp. k. water
- 1 tbsp. k. rice vinegar
- 1 tsp. maple syrup (or a pinch of brown sugar)
- 2 tsp. sesame seeds
The sauce can be varied according to taste and taste – for example, adding a spoonful of peanut butter to it.
Preparation:
1. Peel the carrot and grate it together with the zucchini (which is not peeled). Cut the white part of the leek in half lengthwise and cut into very thin half rings. Peel the onion and finely chop it. Pour everything into a bowl.
2. In another container, mix flour with milk, eggs, salt and starch until a consistency similar to pancake batter is formed. It is mixed with grated vegetables.
3. Mix all the sauce ingredients in a small bowl and set aside.
4. Fry small (regarding 8-10 cm in diameter) pancakes in heated oil until golden brown on both sides. Served warm and with sauce, green onions will also suit.