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Raschta Linseneintopf
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 568

Ingredients

For the stew

  • 1300 ml Vegetable broth
  • 250 g  Green lentils
  • 250 g Ground beef or vegan mince
  • 2 Onions
  • 2 Garlic cloves
  • 4 TBSP Olive oil
  • 1 TBSP Pomegranate syrup alternatively: lemon juice
  • 1,5 TSP Cumin
  • 1 TSP Cinnamon
  • Salt, pepper

For the noodles

  • 150 g Flour
  • 80 ml Water
  • 1 pinch Salt

Zubereitung

Prepare pasta

  • Mix the flour with a pinch of salt and then knead with water to form a firm dough.
  • Roll out the dough on a floured work surface and cut into strips. Shorten the strips as desired and roll them briefly in your hands.

Lentil stew

  • Peel and finely chop the onions and garlic.
  • Heat the olive oil in a saucepan over a high heat and sauté the onions and garlic for about 2 minutes.
  • Add the mince and fry for approx. 5 minutes. Turn down the heat in between if necessary.
  • Add the lentils and mix briefly. Deglaze with vegetable stock and simmer on medium heat for about 20 minutes.
  • Season with salt, pepper, pomegranate syrup, cumin and cinnamon.
  • Add the noodles and cook, stirring, in the stew for about 10 minutes.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 568kcal | Carbohydrates: 76g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1439mg | Potassium: 900mg | Fiber: 21g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 8mg