lentils and turnip skillet · Belgium
A savoury Belgium-inspired Studio variation with turnip, drained cooked lentils and a fragrant finish.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the turnip and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the turnip and cook for a few minutes.
Add the stock, cover and simmer for 12 minutes until the vegetables are tender.
Rinse and drain the drained cooked lentils, then heat until piping hot throughout.
Combine the cooked main ingredient with the vegetables. Stir in the wholegrain mustard, dried thyme, fresh parsley and taste before serving. Serve straight away.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.