About 4 servings<\/p>\n
500 g Brussels sprouts<\/p>\n
2 Onions<\/p>\n
2 Garlic cloves<\/p>\n
2 Carrots<\/p>\n
2 Cans of pre-cooked black lentils (in total about 400 grams of lentils)<\/p>\n
1 table spoon Cinnamon<\/p>\n
3 Spanish peppers<\/p>\n
1 tea spoon Cardamom<\/p>\n
2 Bay leaves<\/p>\n
0.5 g Saffron<\/p>\n
5-6 dl Vegetable stock<\/p>\n
Juice from one lemon<\/p>\n
Instructions: Peel and half the Brussels sprouts. Peel and slice the onion, garlic, carrots and Spanish pepper. Fry the onion, garlic, Spanish pepper, cardamom, cinnamon and saffron in some olive oil. Add carrot and Brussels sprouts. Add the Vegetable stock and bay leaves. Let it cook for 5-10 minutes. Add the lentils and juice from one lemon. Add salt according to taste. Serve with bread or cook wheat (swedish: matvete – not sure about the translation).<\/p>\n
Result:<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":" So, it has been some time since I wrote here last time. I have been busy. I have probably tried this stew before. This time I switched the beans for black lentils. Recipe (https:\/\/www.hemkop.se\/Recept\/2012\/2\/Gryta-med-brysselkal-och-bonor\/ – slightly modified): About 4 servings … Continue reading ![\"P1020336\"](\"http:\/\/hestben.dyndns-ip.com\/public_html\/wp-content\/uploads\/2014\/03\/P1020336-300x225.jpg\")
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