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Hearty Vegan Lentil Stew
45 minServes 6Nutri-Score A€
A
45 min
45 minHearty Vegan Lentil Stew
what you need
Ingredients
dried lentils (rinsed)Grains400 g
waterBeverages2 litres
onion (half a large onion, chopped)Produce1 piece
carrots (peeled and chopped)Produce3 pieces
frozen broccoli (one head, frozen)Produce300 g
spinach (fresh or frozen)Produce100 g
garlic (cloves, minced)Produce4 pieces
turmeric (ground)Spices3 g
black pepper (ground)Spices2 g
cumin (ground)Spices4 g
paprika (ground)Spices4 g
ginger (ground)Spices3 g
salt (to taste)Spices8 g
per serving
Nutrition
286kcal
- Carbs
- 48 g
- Proteins
- 18 g
- Fat
- 2 g
what you’ll use
Tools
Stockpot- Stovetop
step by step
Method
- Step 1
Boil the lentils
- Rinse the dried lentils and place them in a large pot.
- Cover with the water and bring to a boil.
- Boil for 2 minutes, then cover and reduce to a simmer.
- Step 2
Add onion and carrots
- After 10 minutes of simmering, add the chopped onion and carrots.
- Stir and cover again.
- Step 3
Add broccoli, spinach and garlic
- 8 minutes later, add the frozen broccoli, spinach and minced garlic.
- Stir everything together and cover.
- Step 4
Season the stew
- Add the turmeric, black pepper, cumin, paprika, ginger and salt.
- Stir well and simmer until the lentils and vegetables are tender.
- Step 5
Serve
- Taste and adjust the seasoning.
- Serve hot, portion into containers for the next days.
most cooked first