Sautéed potatoes with lentils and sauerkraut
You can serve this sautéed potatoes with lentils and sauerkraut as a main vegan dish or on the side of sausages, meatballs, pork chops and so on. For a spicier version you just add a pinch (or two) cayenne.
Ingredients
Method
- Cut the potatoes into bite-sized pieces, then cook them until they are tender. Rinse them under cold water and rest.
- Thinly slice the onion.
- Heat the oil in a large pan and sauté the onion over low heat for 8 minutes.
- Add the garlic, oregano, bay leaf and caraway seeds and fry for a minute.
- Add the paprika, freshly ground pepper and the tomato purée, stir for about 10 seconds, then add the potatoes and sauerkraut, including its natural brine. Add some water, if needed.
- Cook for about 10 minutes until you get a thick sauce around the potatoes.
- Drain the lentils and add to the potatoes.
- Warm through, then add the chopped parsley and a pinch of paprika and serve.