Carrot stoemp with lentil gravy and fried onion
Mash of potato and carrot, with a gravy of lentils and mustard
Active: 35 min
640 kcal per person
27 g protein per person
Belgian classic
Protein source: lentils · Carb source: potatoes and carrot
season: winter gluten-free nut-free
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Ingredients for 4 people
- 1.000 g floury potatoes, peeled, in chunks
- 500 g carrots, in chunks
- 3 onion, in half rings
- 800 g lentils, canned, drained
- 250 ml vegetable stock
- 10 tbsp cornflour, mixed with 2 tbsp of cold water
- 10 tbsp mustard
- 150 ml unsweetened soy milk
- 30 g plant-based butter
- 2 tbsp sunflower oil
- to taste salt and pepper
Method
- Boil the potatoes and carrots together in salted water, 20 to 25 min until tender.
- Meanwhile fry the onion in the oil over low heat for 15 min until golden brown. Keep a third aside for the top.
- Add the lentils, stock and mustard to the rest of the onion and bring to the boil. Stir in the cornflour and let it thicken for 2 min.
- Drain the potatoes and carrots and mash them with the soy milk and butter. Season with salt and pepper.
- Spoon the lentil gravy over the stoemp and finish with the fried onion.
Tip
A splash of soy sauce in the gravy gives more depth. The gravy is also good with the burgers from this book.
Check the label
Not every variety of these products is vegan.
- plant-based butter: check that the margarine contains no milk components
Keeps for 2 days in the fridge
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