Dieser geschmacksintensive, herzhafte und gesunde Linseneintopf ist erdig und bekömmlich. Perfekt für einen gemütlichen Herbstabend.
Parsnip Lentil Pasta
- 1 parsnip
- 1 carrot
- 1 bell pepper
- 1 onion
½ lemon juice
bit of parsley
1 teaspoon of cumin powder
1 teaspoon of paprika powder
2 tablespoons Happie Bouillon
- salt and pepper
- 2 tablespoons oil
Vegetables, Herbs & Fruits
Prepare vegetables: Chop onion, parsnip and carrot into small pieces, dice bell pepper and cut tomatoes into small pieces.
Heat oil in a saucepan, sauté onion, add carrot and parsnip, fry for 2 minutes and add lentils. Then simmer with 700 ml of water and two tablespoons of bouillon for a total of 20 minutes.
After about 7 minutes of cooking, add diced bell pepper and the spices. Simmer everything for 3 minutes and add pasta and tomatoes, simmer for about 10 minutes until al dente. Season with salt, pepper and lemon juice.
Add chopped parsley and yeast flakes, mix well and serve!
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- Parsnips are an excellent source of many important nutrients, packing a hearty dose of fiber, vitamins, and minerals into each serving.
- The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots in the literature of the time.
- Parsnip was used as a sweetener before the arrival of cane sugar in Europe.