The lentil stew is nourishing and rich in protein. Due to the many spices it warms from the inside and strengthens the immune system in a natural way. The stew can be (pre-)cooked wonderfully in large quantities and then frozen if necessary.
Gericht Main Course
Keyword lentils, lentilstrew
Vorbereitungszeit 15 MinutenMinuten
Zubereitungszeit 20 MinutenMinuten
Gesamtzeit 35 MinutenMinuten
Portionen 8People
Autor Adaeze
Zutaten
500gmountain lentils
2-3celery sticks
3carrots
2-3 Tomatoes
1red pepper
1clove of garlic
1onion
1handful fresh leaf spinach
1tbsptomato paste
800mlvegetable broth
1pinchturmeric
1pinchof cinnamon
1/2tsppaprika powder
2-3cloveswhole
1bay leaf
1small red chilli pepper
1bunch parsley
1lime
200mlcashew cream or plant drink of your choice
1tspcoconut oil
Anleitungen
Wash the vegetables and cut the celery, carrots and peppers into slices. Quarter tomatoes and remove stalk, wash leaf spinach.
Peel onions and garlic and cut into cubes. Halve the chilli pepper, remove the seeds and cut into thin strips. Heat coconut oil in a pan and fry onions and garlic until translucent. Add the chilli strips and sauté briefly. Add tomatoes, tomato paste, lentils, carrots, red peppers and vegetable stock. Add paprika powder, turmeric, cinnamon, cloves and the bay leaf and simmer for about 15 minutes at medium heat.
Add coconut milk and spinach just before the end of cooking. Season the stew with salt and pepper and lime juice. If necessary, add some liquid (water, vegetable stock, coconut milk), if necessary. Finally top with chopped parsley.