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Yellow lentil stew with sour cream ice cream

A creamy lentil stew that goes really well with ice cream. If liked, serve with oven-roasted fennel and/or carrots (possibly pureed; but good combination of flavours in any texture).

Ingredients

Lentil stew

Sour cream ice cream

Method

Ice cream

  1. Briefly boil milk (and chili), remove from heat and set aside to cool. Remove chili, add sour cream, seasoning and lemon zest. Mix well. Place mixture in shallow freezer-proof container, put in freezer and whisk mixture every 30 minutes until completely frozen. Remove from freezer ca. 30 minutes before serving.

Lentil stew

  1. Sweat onion and ginger in rapeseed oil. Add lentils, vegetable stock, coconut milk, spices, zest and juice of lemon. Simmer until lentils are soft. Remove cinnamon stick and ginger slices, puree and strain through fine-meshed sieve before serving if a completely smooth texture is wanted.
  2. To serve, ladle lentil stew into a deep plate, and place a scoop of ice cream in the middle.