Lentil Stew with Chard

A delicious mushroom dish for any occasion!

The lentils and the well washed men’s mushrooms with 3/4l water bubble up leisurely.

Simmer everything together with the lid closed for 1 and a quarter hours at low temperature. (The lentils should be soft, but not disintegrate).

In the meantime, peel the onions and cut them into narrow longitudinal strips. Rinse the carrots, remove the skin and cut diagonally into slices.

Rinse and clean the spring onions and cut them into slices. Select the chard leaves, rinse and chop into coarse pieces. Cut the stems into tender strips.

Sauté onions and carrots in clarified butter and season with salt, pepper and bay leaf. Add 1/8l water and cook for 10 minutes with the lid closed.

Pluck the thyme leaves from the stems and add them to the carrots together with the spring onions and the chard. Cook everything together for 10 minutes at low temperature with the lid closed.

The vegetables to the lentils form, repeatedly season vigorously and pull 15 min, do not make more, then bring to the table.

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