A simple, hearty and plant-based meal for dinner
This red lentil curry stew is a simple, hearty and plant-based meal that is perfect for dinner. It is made with only whole food ingredients and takes less than 30 minutes to prepare. Plus, it’s vegan and gluten-free! So, whether you are looking for a healthy weeknight meal or just something easy and delicious, this red lentil curry stew is sure to please! Enjoy! 🙂
See my post on Lentils here <
Pernilla’s Lentil stew
Red Lentils,refreshing with light curry flavor
Ingredients
- 4 serving Brown Rice Adjust as needed,Whole grain,Organic
- 1 Yellow onion Organic
- 1 Clove Garlic Organic
- 1 tsp Yellow Curry
- 2 tbsp Tomato Paste
- 400 ml Coconut milk Organic
- 2 1/2 dl Water
- 1 cube vegetable stock low sodium,low oil
- 2 dl Red Lentils Dry,Organic
- 1 tsp Sambal Oelek
- 250 gr Cherry Tomatoes Organic,washed
- Salt Light, to taste
- 1 bunch Coriander (Cilantro) Fresh,Live,Organic
Instructions
- Cook the brown rice according to the instructions on the packet
- Peel and chop the onion. Sauté it in a little water a pot. Press the garlic and add, then add the curry and tomato paste and cook for another minute or so
- Stir in the coconut milk, water, add the broth, lentils and sambal oelek. Cook for about 15 minutes or until the lentils are soft. Add more water as needed to consistency.
- Chop the tomatoes and add them to the stew towards the end of the cooking time.
- salt and pepper to taste
Nutrition
Calories: 477kcalCarbohydrates: 62gProtein: 13gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 164mgPotassium: 1036mgFiber: 8gSugar: 8gVitamin A: 4567IUVitamin C: 56mgCalcium: 120mgIron: 8mg
Tried this recipe?Let us know how it was!
