Squash-pea-lens mixture for freezing

Name: Squash-pea-lens mixture for freezing
Yield: 1 portion(s)
Ingredients: Pepper; Salt; 2 tbsp Olive oil; 2.5 dl Fresh peas; 2.5 dl Carrots, sliced; 2.5 dl Chopped celery; 2.5 dl Chopped onion; 2.5 dl Lenses; 5 dl Vegetable stock; 5 dl Squash in slices

Sides

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Squash-pea-lens mixture for freezing

		Pepper
		Salt
2	tbsp	Olive oil
2.5	dl	Fresh peas
2.5	dl	Carrots, sliced
2.5	dl	Chopped celery
2.5	dl	Chopped onion
2.5	dl	Lenses
5	dl	Vegetable stock
5	dl	Squash in slices

Instructions for Squash-pea-lens mixture for freezing

To prepare the Squash-pea-lens mixture for freezing recipe, please follow these instructions:

Sauté onion and celery in oil, add squashen and let it sear with a moment. Pour it over with broth, came the rest of the vegetables and lentils in and let it all simmer for 25 minutes. Season, cooled and deep-frozen.

The vegetable mixture is very well suited to soups and stews, or it can be served in a creamy stew in squash shells.

Squash-pea-lens mixture for freezing

Ingredients for Squash-pea-lens mixture for freezing

Instructions for Squash-pea-lens mixture for freezing

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