Baked salmon with root vegetables
50 min · 571 calories
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Vegetarian lapskaus with lentils
Lapskaus, Norway's thick potato and swede stew, here without meat but with green lentils, carrots, leek and celeriac, served with rye crispbread.
65 min
total
4
people
523
calories per serving
Per serving
- 22 g
- Protein
- 81 g
- Carbs
- 7 g
- Fat
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Ingredients
4
- 200 gGreen lentil
- 800 gPotato
- 400 gRutabaga
- 300 gCarrot
- 1 pcLeek
- 200 gCeleriac
- 1 pcOnion
- 1 tbspRapeseed oil
- 800 mlVegetable broth
- 400 mlWater
- 2 leafBay leaf
- 1 tspThyme
- 1 pinchBlack pepper ground
- 15 gParsley
- 60 gCrispy rye toast, source or high in fiber
Allergens
celerygluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Fry the onion in the oil. Add the rinsed lentils, stock, water, bay leaves and thyme; simmer 15 minutes.
Add the diced potatoes, swede, carrots and celeriac and cook 20 minutes more, then the sliced leek for 10 minutes.
Crush some of the potatoes with a spoon to thicken, season with pepper, scatter with parsley and serve with crispbread.
Chef's tips
- •Lapskaus should be thick enough for a spoon to stand up; simmer uncovered to reduce if needed.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
