Vegan Lentil Stew

• porzioni: 2 servings
• tempo di preparazione: 5 minutes
• tempo totale: 30 minutes

Ingredienti

½ cup red lentils, dried

½ cup rice

2 cloves garlic

½ medium onion

1 tbsp tomato paste

1 cups vegetable broth

2 ½ cups water

½ tsp cumin, ground

1 tsp turmeric

1 tsp sweet paprika (smoked paprika also works nicely)

1 tbsp nutritional yeast

⅛ tsp cayenne pepper

1 bay leaf

2 tsp thyme, dried

3 tsp olive oil

Salt to taste

2 tsp onion chutney (or a drizzle of lemon or vegan yogurt. All are great as garnish!)

Istruzioni

Toast

Put the cumin and cayenne pepper into a large pot and toast it slowly (no oil).

Dice

In the meantime, dice the garlic and onion.

Add

When the cumin begins to smell (after 2 or 3 minutes usually), add the olive oil, garlic and onion. Let it cook for 3 minutes, stirring occasionally.

Add the tomato concentrate, the red lentils, rice, the vegetable broth and water.

Cook and serve

When it begins to boil, add the turmeric, bay leaf and thyme. Cover and let simmer gently for 20-25 minutes. Stir every few minutes. Have a quick taste test to make sure the rice is cooked to your liking. Add the salt, nutritional yeast, remove well and turn off the heat. Add the paprika and serve.

Nutrizione

• Calorie: 434 kcal
• Grassi Totali: 7 g
• Grassi Saturi: 1 g
• Grassi Insaturi: 6 g
• Sodio: 554 mg
• Carboidrati Totali: 74 g
• Fibra Alimentare: 17 g
• Zuccheri Totali: 4 g
• Proteine: 18 g