Plat
Mississippi "Pot Roast" Lentils
1 h 15Pour 2Nutri-Score A€
A
1 h 15
1 h 15Mississippi "Pot Roast" Lentils
recette de
Aweebitsilly 💙❌
@aweebitsilly
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
lentils (rinsed and drained)Épicerie100 g
waterAutres360 ml
au jus mix (half a teaspoon)Épices0,5 morceaux- ranch seasoning (one teaspoon)Épices1 morceau
- Better Than Bouillon beef base (one teaspoon)Épicerie1 morceau
tomato paste (half a teaspoon)Épicerie0,5 morceaux- pepperoncini (chopped, seeds optional)Épicerie2 morceaux
- pepperoncini brine (about a tablespoon)Épicerie15 ml
par portion
Nutrition
185kcal
- Glucides
- 31 g
- Protéines
- 13 g
- Lipides
- 1 g
ce que vous utiliserez
Ustensiles
Casserole
Passoire
pas à pas
Préparation
- Étape 1
Rinse the lentils
- Rinse the lentils under cold water and drain them well.
- Étape 2
Combine everything in the pot
- Put the drained lentils in a saucepan.
- Add the water, au jus mix, ranch seasoning, beef base, tomato paste, chopped pepperoncini and the pepperoncini brine.
- Stir to dissolve the seasonings.
- Étape 3
Simmer the lentils
- Bring the pot up to a simmer.
- Cook uncovered on a low simmer, stirring occasionally and adding a splash of water if it evaporates too quickly.
- Étape 4
Rest before serving
- Turn off the heat and let the lentils sit so the remaining liquid absorbs.
- Étape 5
Serve
- Serve as is with canned carrots and green beans, or spoon into tortillas with shredded cheese to make burritos.