Lentil and vegetable stew!

Name: Lentil and vegetable stew!
Cuisine: Asian
Ingredients: 2 onions; 4 garlic gloves; 1 finely chopped chilli; 2cm piece of grated ginger; 4 carrots; 2 fist sized potatoes; 3 tbsp olive oil; 1 tin chopped tomatoes; 500ml water; 2 vegetable stock cubes; 255g red lentils; 1 can coconut milk; 1 large handful of baby spinach

4 steps

Warm, creamy and surprisingly filling!

Updated at: Thu, 17 Aug 2023 03:36:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories643.3 kcal (32%)

Total Fat32.2 g (46%)

Carbs74.3 g (29%)

Sugars7.8 g (9%)

Protein21.6 g (43%)

Sodium585.4 mg (29%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

1tin chopped tomatoes

500mlwater

2vegetable stock cubes

255gred lentils

1can coconut milk

1 handfulbaby spinach

Instructions

Step 1

1. Peel and finely chop the onion and the garlic, peel the carrots and potato and cut into small chunks.

Step 2

2. Heat the olive oil in a frying pan, on a medium heat, fry the onion and garlic for 4 minutes stirring continuously, add the chilli and ginger, fry for 1 minute. Rinse lentils in cold water until runs clear.

Step 3

3. Add the tin of tomatoes, water, stock cubes, carrot potatoes to the pan, turn up the heat to bring to a boil.

Step 4

4. Add the lentils and the coconut milk place lid to pan, cook for 10-15 mins when the lentils are soft and cooked.