Krupoto with mushrooms and red lentils

Traditional mushroom krupoto got an extra dose iron and calcium thanks red lentils and tofu.

Barley groats They may remind you of the soups from elementary school that we didn't really like, but this is on a whole other level. very tasty foodThere's a hint of garlic, a smoky flavor from the tofu, and the lentils are slightly crunchy because they're cooked "al dente" and not overcooked.

Chef Ján Duda from collaborated on the recipe. Bidfood Slovakia, sro and coordinator Green dining room, Kristína Chaparro. You can also find it in cookbook e-book Autumn Cooking Recipes.

Approximate price per 1 serving is 0.77 EUR excluding VAT (at the time of recipe creation)

Ingredients for 10 servings

• 1 kg Barley groats
• 100 ml Rapeseed oil
• 200g Onion
• 10g Garlic
• 500 g Red lentils
• 200 ml Chardonnay white wine or water
• 500 g Champignons or a mixture of mushrooms
• 500g Smoked tofu
• 2g Hfish sauce
• 5 g Salt
• 3 g Ground black pepper

Technological process

1. Boil the barley groats in salted water until soft.
2. Heat the oil in a frying pan, add the onion cut into wedges, finely chopped garlic and fry briefly.
3. Add the quartered mushrooms and sauté for 5 minutes. About halfway through, add a little salt.
4. Mix in the cooked groats, raw red lentils, add water (or white wine) and cook for about 5 minutes until the lentils are "al dente".
5. Mix the finished krupoto with grated tofu, add a little olive oil if necessary so that the krupoto is not dry, season with salt, black pepper and mushroom pepper and serve.
6. We can garnish the dish on a plate with cubes of smoked tofu and a sprig of parsley.