Colourful lentil stew | With seasonal vegetables, spices & herbs {vegan}
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.
Servings 8 People
Ingredients
- 500 g mountain lentils
- 2-3 celery sticks
- 3 carrots
- 2-3 Tomatoes
- 1 red pepper
- 1 clove of garlic
- 1 onion
- 1 handful fresh leaf spinach
- 1 tbsp tomato paste
- 800 ml vegetable broth
- 1 pinch turmeric
- 1 pinch of cinnamon
- 1/2 tsp paprika powder
- 2-3 cloves whole
- 1 bay leaf
- 1 small red chilli pepper
- 1 bunch parsley
- 1 lime
- 200 ml cashew cream or plant drink of your choice
- 1 tsp coconut oil
Instructions
- 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.