Vegetable and lentil stew with peas
This vegetable and lentil stew is healthier than classic lentil stew because we've replaced the not-so-healthy sausages with peas and sunflower seeds and used plenty of nutrient-rich vegetables.
Ingredients · Servings 2
- 5 g ginger
- 1 shallot
- 1 sweet potato
- 100 g celeriac
- 2 tbsp olive oil
- 80g red lentils
- 1 tsp Harissa Paste
- 1 tbsp tomato paste
- 0.5 tsp curry powder
- 600 ml vegetable broth
- Salt
- Pfeffer
- 4 tbsp coconut milk
- 2 spring onions
- 150g frozen peas
- 2 tsp sunflower seeds
Method · 25 min
- Peel and chop the ginger and shallot. Clean, peel, and dice the sweet potato and celery.
- Heat 1 tablespoon of oil in a pot, sauté ginger, shallot, sweet potato and celery over medium heat for 5 minutes. Add lentils, harissa, tomato paste and curry powder and sauté for another 4 minutes.
- Pour in the vegetable broth, season with salt and pepper, and simmer the soup for about 15 minutes. Then stir in 2 tablespoons of coconut milk.
- Meanwhile, trim, wash, and finely chop the spring onions. Heat the remaining oil in a pan and sauté the onion, peas, and sunflower seeds for 5 minutes. Ladle the soup into two bowls, drizzle with the remaining coconut milk, and top with the sautéed peas.
This recipe is ideal if you have leftover vegetables in the fridge that are soft, limp, and shriveled. These vegetables don't have to go to waste; they can be used to make a great soup or stew. Instead of sweet potatoes, the stew also tastes delicious with regular potatoes, carrots, and parsnips.
