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Creamy vegetable and lentil stew with sage crisps
25 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 580
  • Fat about 33g
  • Carbohydrates about 46g
  • Protein about 18g
This is needed
This is needed for 4 people
Vegetable and lentil stew
  • 200 g lentils (yellow or red)
  • 2 tbsp olive oil
  • 1 onions (large), finely chopped
  • 2 garlic clove, finely chopped
  • 400 g celeriac, diced
  • 400 g sweet potato, diced
  • 6 dl water
  • salt and pepper to taste
  • 100 g macadamia nuts
  • 2 dl water
  • 1 organic orange, a little grated zest
  • 1 organic lemon, use a little grated zest and half of the juice
Sage crisps
  • 2 tbsp olive oil
  • 2 handsful sage leaves
  • a little sea salt
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And that's how it's done
And that's how it's done
Vegetable and lentil stew
Soak the lentils overnight in cold water. Heat the oil in a large pan. Sauté the onion and garlic. Rinse the lentils, drain, add with the vegetables, pour in the water, bring to the boil, boil for approx. 15 mins. on a medium heat (the vegetable cubes should be soft, but not falling apart). Season the vegetables. Purée the macadamia nuts with the water in a blender to make a "cream", add to the stew. Add the orange and lemon zest and lemon juice. Remove the pan from the hob and purée approx. 1/3 of the stew using a hand blender. Stir everything well, season again with salt and pepper.
Sage crisps
Heat the oil in a non-stick frying pan, fry the sage leaves until crispy, turning frequently, and season with Fleur de Sel. Serve the stew, garnish with the sage crisps.

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