Ingredients Serves 4
- 1 cup dry lentils
- 10.5 oz/ 300 g champignons
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- Salt, pepper to taste
- 3 tbsp vegetable oil
- Small bunch dill and parsley
Rinse the lentils before cooking, put them into a pot, add 3 cups of water and bring to a boil over high heat. Reduce heat and cook for 20 munites over medium low heat stiring occasionally. After cooking, remove excess liquid and set aside. The lentils should be soft.
Peel the onion and garlic, cut them finely.
Cut the mushrooms into slices.
Peel and grate 2 medium carrots.
Heat the oil in a frying pan over medium heat, add the onion and garlic and saute for 2 minutes.
Add the carrots to the pan, cook for 3 minutes, stiring from time to time.
Add the mushrooms, mix everything up, cover and stew for about 8-10 minuts. Stir occasionally. Turn off the heat when all the mushroom water dissappears.
Chop dill and parsley.
Add lentils, dill and parsley into the frying pan, salt and pepper to your taste, mix everything up well.
Have a nice meal!