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Recipes
Connie  |  Mar 06, 2020

Particularly in these times, our health is our wealth. And what better way to stay healthy than a home-cooked, wholesome and delicious puy lentil and vegetable stew. Much better than hand sanitizer and face mask and still in (veggie) stock in your local store! The protein, fiber and iron packed lentils combine with immune-boosting & gut-healthy root vegetables in a bowl of yummy goodness. It's also a great plant based dish to cook in bulk and keep in the freezer. It could come in handy in the current times!

 

Good to know:

Try and get your hands on puy lentils (Berglinsen), they are small brown lentils with a beautiful earthy flavour and they keep their texture very well. 

Serving legumes (beans, chick peas, lentils) with lime or lemon helps with the absorption of iron. Besides it gives it a welcome citrus kick.

 

Ingredients: (serves 4-5)

VEGGIES:

2-3 garlic gloves

2 medium waxy potatoes (about 250g), washed and cut into 1,5cm cubes

3 big carrots  (about 300g), cut in to 1,5cm cubes

2 handfuls of fresh spinach oder greens (e.g. curly kale)

1 small leek (about 150g) , cut in 1/2cm slices

1 small knob of celeriac (about 200g), cut in to 1,5cm cubes

2 Tbsp oliveoil

SPICE MIX:

3 Tsp.  cumin ground

1 Tsp ground coriander

1 Tsp ground paprika

½ tsp. Chipotle (smoked spicy chilli powder, more if you like it spicy)

1/2 tsp ground curcuma

OTHER:

3 Tbsp. Connie’s Kitchen Ketchup or tomato concentrate

400 g Puy-Lentils

about 2 l of good quality vegetable bouillon

freshly ground black pepper and salt to taste

Lime or lemon wedges, optional greek yoghurt to serve


 

Method:

1. Heat 2 Tbsp olive oil in a big saucepan over medium heat

2. Cook the garlic until softened about 1 min

3. Add the spice mix and ketchup / tomato concentrate and cook, stirring, until fragrant, about 1 minute

4. Add vegetables , stirring and roast for about 1-2 minutes

5. Add the lentils and stir.

6. Add the bouillon and bring the soup to a gentle boil

7.Cook for about 20mins until lentils and veggies are done. (The lentils should not fall apart & the veggies should have a little bite)

8. Switch off the heat and immerse the spinach leaves. Let sit for 10mins.

8. Serve with a crusty sour dough bread, lime wedges and a dollop of greek yoghurt or sour cream if you wish

 Enjoy!

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