Boo’s Puy Lentil & Carrot Goulash

By Kat Hale

One of the most popular dishes at Kat’s Kitchen is our goulash.

Sandy Sike

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:

  1. Fry onions for approx 5 mins (until translucent) on medium high
  2. Add carrots, garlic, paprika and caraway – fry for 5-10 mins on medium heat
  3. Add lentil, stock and tomato puree
  4. Bring to boil
  5. Cover and turn down heat; cook until lentils are soft – approximately 40 mins
  6. Serve with rice, potatoes, dumplings or garlic bread

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