Hearty Red Lentil and Root Vegetable Stew
A warming and nutritious stew featuring quick-cooking red lentils and seasonal root vegetables like carrots and celery. It's a comforting, plant-based meal perfect for a cold December evening, loaded with flavor and fiber.
Ingredients
- Carrot80 g
- Onion50 g
- Garlic5 g
- Tomato paste10 g
- Spinach50 g
- Olive oil10 ml
- Salt2 g
- Black pepper1 g
- Red lentils80 g
- Celery80 g
- Vegetable broth300 ml
- Smoked paprika2 g
- Cumin1 g
Instructions
- 1Step 1
Rinse 160 grams of red lentils. Dice 160 grams of carrot, 160 grams of celery, and 100 grams of onion into small, even pieces. Mince 10 grams of garlic. (Prep time: 5 minutes)
- 2Step 2
Heat 20 milliliters of olive oil in a medium pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 3 minutes until slightly softened. (Cook time: 3 minutes)
- 3Step 3
Stir in the minced garlic, 20 grams of tomato paste, 4 grams of smoked paprika, and 2 grams of cumin. Cook for 1 minute until fragrant. (Cook time: 1 minute)
- 4Step 4
Add the rinsed red lentils and 600 milliliters of vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes, or until lentils are tender. (Cook time: 5 minutes)
- 5Step 5
Stir in 100 grams of fresh spinach until wilted, about 30 seconds. Season with 4 grams of salt and 2 grams of black pepper to taste. (Cook time: 1 minute)
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