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Linsen zugeben und Gemüsebrühe dazu gießen, 15 min garen. Suppengemüse
putzen und klein schneiden und dazugeben. Nochmals 15 min garen.
Zwiebel schälen und klein schneiden. Mit Öl, klein geschnittenem Speck 3 min
garen.
1 Zwiebel
250 g Linsen
1 Öl
150 g magerer Speck
0,75 l Gemüsebrühe
1 Bund Suppengemüse
4-6 Balsamico-Essig
2 Mehl
1 Creme fraiche
Linsen 12 Std in kaltem Wasser einweichen. Durch ein Sieb abgießen.
1
2
3
Nach 10 min Essig und Mehl dazugeben. Mit Salz, Essig und Creme fraiche
abschmecken und nochmals 2 min garen.
4
Linseneintopf
• Für 4 Portionen
• Zubereitungszeit:
15min + 12 Stunden
Einweichzeit
• Garzeit: 35min
Besonders reich an
- Vitamin E, C, Folsäure.
- Mineralstoffen Calcium, Magnesium, Eisen und Zink.
Nährwert pro Portion
384 kcal
Fett: 12 g Kohlenhydrate: 42 g Eiweiß: 26 g
5083069LR actifry bis 8/03/07 9:52 Page 52
52


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