Eastern Mediterranean Lentil Stew

Name: Eastern Mediterranean Lentil Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 3 tablespoons vegetable oil; 2 celery stalks chopped; 2 leeks chopped; 2 carrots, peeled and diced; 1 swede peeled and diced; 1 large sweet potato peeled and diced; 1 can chopped tomatoes; 1 low salt vegetable stock cube; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground ginger; 250 g green lentils; 80g red lentils; 3 cloves garlic crushed

7 steps

Prep:30minCook:1h

A tasty and warming spiced dish with lentils and vegetables

Updated at: Thu, 17 Aug 2023 03:27:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories349.4 kcal (17%)

Total Fat8.9 g (13%)

Carbs53.7 g (21%)

Sugars10.2 g (11%)

Protein17.4 g (35%)

Sodium162.2 mg (8%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsvegetable oil

large, peeled and diced

1can chopped tomatoes

1low salt vegetable stock cube

1 tspground cumin

1 tspground cinnamon

1 tspground ginger

250ggreen lentils

80gred lentils

3 clovesgarlic

crushed

Instructions

Step 1

Heat the oil in a large pan.

Step 2

Add the onions, garlic and ginger to the pan and fry for 4 minutes, stirring occasionally.

Step 3

Add celery and leek to the pan and continue to cook on medium heat for 4 minutes then add carrots, swede and sweet potato, stir the mixture and cook for a further 4-5 minutes.

Step 4

Add the cumin and cinnamon and stir well.

Step 5

Add the canned chopped tomatoes and all the lentils.

Step 6

Make up the stock in a jug using 1 stock cube and 500ml boiling water , then add the stock to the pan and stir to mix all the ingredients well.

Step 7

Cover the pan and leave to simmer on a low heat for around 35-40 minutes until the lentils are tender.