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Lentil sauce

    

Receipt for a delicious creamy sauce from lentils with potatoes and fried egg.

No. of servings

5

Ready in

50 min.

Difficulty

low

 

Categories:   

 

all-purpose flour / plain flour2.75oz80grams
allspice1pc1piece
bay leaf2pcs2pieces
garlic1clove1clove
ground black pepper0.25tsp¼teaspoon
ground red paprika0.5tsp½teaspoon
lentil6oz170grams
parsley leaves-
potatoes8.75oz250grams
salt1tsp1teaspoon
semi skimmed milk 1,5%2.1cup500milliliters
sunflower oil5.25tbsp80milliliters
vinegar2tbsp2tablespoon
water3cup700milliliters

1. 

lentil 6 oz (170 g)  water 2.1 cup (500 ml)

Cook sorted and rinsed lentils in a water until semi-soft.

2. 

potatoes 8.75 oz (250 g)  salt 1 tsp  bay leaf 2 pcs  allspice 1 pc  ground black pepper 0.25 tsp  garlic 1 clove

Then add salt, peeled potatoes cut into cubes, bay leaf, allspice, black pepper and garlic. Cook until the potatoes become soft.

3. 

sunflower oil 5.25 tbsp (80 ml)  all-purpose flour / plain flour 2.75 oz (80 g)  ground red paprika 0.5 tsp  water ¾ cup (200 ml)  semi skimmed milk 1,5% 2.1 cup (500 ml)

Cook flour in the hot oil, add ground red pepper and then pour cold water and milk to the roux.

4. 

vinegar 2 tbsp  parsley leaves

Stir the roux well to avoid lumps and pour it into the sauce. Cook for a while. Add to the sauce a little bit of vinegar to your taste and decorate with chopped parsley stems. Serve with fried egg or sausages.

Bon appetit!

 

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