Boo’s Puy Lentil & Carrot Goulash
By Kat Hale
One of the most popular dishes at Kat’s Kitchen is our goulash.
With the trees now displaying their autumnal colours; it’s the perfect time for making a fantastic goulash. It can be served with rice, potatoes, with dumplings or as we do in the café, served with freshly baked garlic bread.
Ingredients
Serves 6
2 tbs vegetable oil
1 large white onions diced
0.5 kg peeled and diced carrots
2 cloves garlic – finely chopped
1 tbs ground paprika
1 tbs whole caraway seeds
200 g puy lentils (rinsed)
1 ltr veg stock
1 tbs tomato puree
Salt and pepper
Method:
- Fry onions for approx 5 mins (until translucent) on medium high
- Add carrots, garlic, paprika and caraway – fry for 5-10 mins on medium heat
- Add lentil, stock and tomato puree
- Bring to boil
- Cover and turn down heat; cook until lentils are soft – approximately 40 mins
- Serve with rice, potatoes, dumplings or garlic bread