Sauerkraut with lentils and potatoes
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
You can add meat to this dish, but the lentils are sufficient as a meat replacer. They are high in protein, fibre and iron and a range of different vitamins and minerals.
Low in cholesterol and low in calories, lentils are a indeed a very healthy replacement for meat.
Cook the red lentils in 400ml of the bouillon for around 20 – 30 minutes until soft.
Drain the lentils.
Boil the potatoes for about 20 minutes in water.
Heat the olive oil and fry the onions and garlic for 2 minutes, don’t let the garlic burn or it will go bitter.
Add the sauerkraut and the rest of the bouillon and stew for 10 minutes at a low heat.
Drain the potatoes but keep a little of the water. Mash the potatoes with the cooked lentils.Season to taste with salt and pepper.
Put the potato/lentil mix on a plate and serve with the sauerkraut/onion mix.
Garnish with parsley
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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