Vegetable lentil pot with cauliflower and chanterelles - recipe | FoodPal
Rinse the lentils and drain in a colander. Bring salted water to a boil. Add the cauliflower and turmeric and cook for about 6 minutes until the cauliflower is
Keywords
- cauliflower
- leek
- lentils
- carrot
- chanterelle
- turmeric
- garlic
- olive oil
- onion
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodpal-app.com.
Ingredients
- ½ (30 g) Carrots, carrots (fresh)
- 1 Teaspoon Olive oil
- 200 g Cauliflower (fresh)
- 75 g Chanterelles (fresh)
- ¼ (25 g) Onion (fresh)
- ⅒ (0,25 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 5 g Parsley (fresh)
- ¼ Teaspoon Vinegar, spirit vinegar, white wine vinegar
- ¼ Tablespoon Turmeric powder, turmeric
- 60 g Lentils (raw)
- 100 ml Vegetable broth
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