Go Back
–+ servings
Wine with food Red lentil stew with root vegetables & cumin on a rustic wooden table

Red lentil stew with root vegetables & cumin

A warming, vegetarian stew made from red lentils, aromatic root vegetables and cumin - nutritious, spicy and light at the same time. Perfect for cold days and ideal to combine with a fruity Garnacha from Spain.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine Mediterranean, oriental
Servings 2 Servings
Calories 520 kcal

Cooking utensils

  • 1 Pot
  • 1 Cooking spoon
  • 1 Cutting board & knife
  • 1 Sieve

Ingredients
  

For the stew:

  • 150 g red lentils
  • 1 Small onion
  • 1 Garlic clove
  • 2 Carrots
  • 1 small parsnip
  • 1 Piece of celery
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika powder Noble sweet
  • 1 Pinch of chili flakes
  • 1 tablespoon tomato paste
  • 700 ml Vegetable broth
  • 2 1 tbsp olive oil
  • Salt Pepper
  • Juice of half a lemon

Preparation
 

Stew:

  • Finely dice the onion, garlic and vegetables.
  • Heat the olive oil in a pan and sauté the onion and garlic.
  • Add the cumin, paprika and chili and roast briefly.
  • Stir in the vegetables and tomato purée, add the lentils and pour in the stock.
  • Simmer gently for about 25 minutes until everything is creamy.
  • Season to taste with salt, pepper and lemon juice.

Recommended side dishes

  • Toasted flatbread
  • Yogurt with fresh mint
  • Herb salad with citrus vinaigrette

Nutritional values per portion

Calories: 520kcalCarbohydrates: 60gProtein: 22gFat: 16g
Keyword Cumin, Red lentils, Root vegetables, Stew, Vegetarian, Winter dishes
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat