Créé avec l’IA
Spiced Lentil & Vegetable Stew
45 min 133 kcal par portion Moyen
Ingrédients
4 Portions
- dry green lentils1 cup
- diced tomatoes2 cups
- diced carrots1 cup
- diced celery1 cup
- chopped spinach1 cup
- onion, diced1 medium
- garlic, minced2 cloves
- olive oil1 tablespoon
- ground coriander1 teaspoon
- cumin1 teaspoon
- chili powder1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Rinse the dry green lentils thoroughly under cold water and set aside.
- 2
In a large pot, heat the olive oil over medium heat.
- 3
Add the diced onion and sauté for 3-4 minutes until translucent.
- 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
- 5
Add the diced carrots and celery to the pot, and cook for 4-5 minutes, stirring occasionally.
- 6
Sprinkle in the ground coriander, cumin, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.
- 7
Add the rinsed lentils and diced tomatoes (with their juices) to the pot. Mix to combine.
- 8
Pour in 4 cups of water or vegetable broth (not listed in ingredients, but recommended for cooking lentils).
- 9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
