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RECIPES
| Calories | 95,6 Kcal |
| Fat | 1,51 g |
| of which saturated fat | 0,55 g |
| Carbohydrates | 16,0 g |
| of which sugar | 3,96 g |
| Proteins | 4,31 g |
| Salt | 0,24 g |
| Calories | 95,6 Kcal |
| Fat | 1,51 g |
| of which saturated fat | 0,55 g |
| Carbohydrates | 16,0 g |
| of which sugar | 3,96 g |
| Proteins | 4,31 g |
| Salt | 0,24 g |
Boil lentils in plenty of water for 20-30 minutes until tender. Drain and set aside. Place 2 parts water for every part of quinoa in a pot. Chop leek and parsley. Heat a dash of oil in a pot and add leek, sweet potato, and sauté over low heat. Season with salt and pepper. Add lentils, tomato, and sweet paprika. In a bowl, mix quinoa, parsley, and cherry tomatoes. Boil lentils in plenty of water for 20-30 minutes until tender. Drain and set aside. Place 2 parts water for every part of quinoa in a pot. Chop leek and parsley. Heat a dash of oil in a pot and add leek, sweet potato, and sauté over low heat. Season with salt and pepper. Add lentils, tomato, and sweet paprika. In a bowl, mix quinoa, parsley, and cherry tomatoes.Cooking step by step
The lentils:
The quinoa:
Season with salt.
Simmer over low heat for approximately 15 minutes, covered, until the water is absorbed. 
Mise en place:
Peel and dice sweet potato into small cubes.
Cut cherry tomatoes in half. 
The stew I:
Add wine and let boil for a few minutes until the alcohol evaporates. 
The stew II:
Cook over low heat, covered, for about 15 minutes.
Add a little water if necessary. Stir frequently. 
The salad:
Add a dash of olive oil and season with salt and pepper.
Serve with the lentil stew. Cooking
step by stepThe lentils:
The quinoa:
Season with salt.
Simmer over low heat for approximately 15 minutes, covered, until the water is absorbed. Mise en place:
Peel and dice sweet potato into small cubes.
Cut cherry tomatoes in half. The stew I:
Add wine and let boil for a few minutes until the alcohol evaporates. The stew II:
Cook over low heat, covered, for about 15 minutes.
Add a little water if necessary. Stir frequently. The salad:
Add a dash of olive oil and season with salt and pepper.
Serve with the lentil stew.
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