Lentils with Potatoes

Name: Lentils with Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 100 g peeled onion; 10 g peeled garlic; 150 g peeled carrots; 100 g celery; 300 g peeled potatoes, cooking type B; 80 g olive oil; 1 tablespoon finely chopped rosemary; 400 ml vegetable broth; salt; freshly ground pepper; 350 g cooked lentils; 1 tablespoon finely chopped flat-leaf parsley; 150 g cherry tomatoes

4 SERVINGS

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INGREDIENTS

100 g peeled onion
10 g peeled garlic
150 g peeled carrots
100 g celery
300 g peeled potatoes, cooking type B
80 g olive oil
1 tablespoon finely chopped rosemary
400 ml vegetable broth
salt
freshly ground pepper
350 g cooked lentils
1 tablespoon finely chopped flat-leaf parsley
150 g cherry tomatoes

INSTRUCTIONS

1
Finely chop the onion and garlic. Cut the carrots, celery, and potatoes into 1 cm cubes.
2
In a pot over high heat, warm the oil, add the carrots and celery, and sauté them until golden brown, stirring frequently. Add the onion and sauté until golden. Add the garlic and rosemary and sauté for 20 seconds.
3
Pour in the broth and 200 ml of water, add the potatoes and 1 teaspoon of salt, and bring to a boil. Reduce the heat to one-third and cook until the potatoes are almost tender. Then add the lentils and cook until the potatoes are fully cooked.
4
Season with salt and pepper to taste and stir in the chopped parsley. Halve the tomatoes and stir them into the finished dish.

Tip

You can use water instead of vegetable broth.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.