Potato Goulash

Cook the lentils in enough salted water for about thirty minutes and drain well. Remove peel from potatoes, rinse, cut into large cubes and cook in salted water for about ten minutes. Peel onions and cut into fine cubes. Rinse, dry and chop parsley, reserving some for garnish.

Remove skin from carrots, rinse and dice. Heat butter, mustard and paradeis pulp in a saucepan. Sauté onion cubes, parsley and carrot cubes for five minutes at low temperature until soft. Add lentils, potato cubes, clear soup and wine to the carrots form and simmer for another five min on low heat. Season with salt and freshly ground pepper and garnish with sour cream and parsley.

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