Table of contents:
Lentils with mushroom barrel
Ingredients for 2 servings:
Lentils:
100 g lentils
50 g onions
60 g parsley roots
approx. 10 g oil
Salt, milled pepper, fresh thyme Mushroom run
:
1 bread from the day before, diced
200 g mushrooms of your choice, roughly chopped
approx. 10 g oil
50 g onions, finely chopped
1 egg yolk
1 egg white
approx. 20 g bacon, thinly cut into strips
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Preparation:
- Soak the lentils in water.
- Roast the mushrooms in a hot pan with oil, take them out of the pan and let them cool.
- Roast the onions in the mushroom pan until golden. Mix with the diced breadcrumbs, the mushrooms and the egg yolk.
- Beat the egg whites with a little salt and fold in.
- Line small casserole dishes (e.g. muffin tin) with a strip of bacon each, fill in the casserole. Bake in the oven at 180 degrees for 20 minutes.
- For the lentil vegetables, roast the onions with parsley root in a little oil, add the lentils and pour the water over them, cook for about 15 minutes.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 407 | Carbohydrates (g) | 49.5 |
| Protein (g) | 23 | Dietary fiber (g) | 10 |
| Fat (g) | 12.5 |
This recipe (adapted) comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh (for community catering and gastronomy) from the Healthy Austria Fund (FGÖ).
