Toscaanse Linzenstoofpot

Voorbereidingstijd: 15 Minuten

Totale tijd: 45 Minuten

Porties: 10

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingrediënten

2 el extra vierge olijfolie

50 g knoflook, fijngehakt

300 g gele ui, in kleine blokjes

300 g wortelen, in kleine blokjes

200 g bleekselderij, geschild en in kleine blokjes

1 el gedroogde basilicum

1 el gedroogde oregano

½ el gedroogde peterselie

1 tl rode pepervlokken

500 g Roma tomaten, in kleine blokjes

750 g hele rode linzen, goed afgespoeld

3 l runder- of groentebouillon

200 g palmkool/cavalo nero, grof gesneden

150 g snijbiet, grof gesneden

peper en zout

Optioneel: brood om te dippen

Instructies

Verhit olie in een middelgrote soeppan op een middelhoog tot hoog vuur en fruit de knoflook, uien, wortels en selderij. Laat 5 minuten bakken, tot de uien glazig zijn en de selderij zacht begint te worden.
Voeg de basilicum, oregano, peterselie, rode pepervlokken en tomaten toe. Roer tot het begint te ruiken en de tomaten uit elkaar beginnen te vallen.
Voeg de linzen en de bouillon toe. Dek af en laat 17 minuten sudderen op een middelhoog vuur, tot de linzen beetgaar zijn.
Roer de kool en snijbiet erdoorheen en kook nog eens 8-10 minuten om de groenten gaar te laten worden en breng op smaak met peper en zout.
Onmiddellijk warm serveren, met een dikke snee zuurdesembrood.

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Lentils.org

Toscaanse Linzenstoofpot

Voorbereidingstijd: 15 Minuten

Totale tijd: 45 Minuten

Porties: 10

Lentils.org

Ingrediënten

Instructies

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