Vegetarian carrot and lentil stew

Ingredients

• 1 kilo carrots
• 250 gram lentils*Note
• large handful (frozen) peas
• 1 large onion
• 4 garlic cloves
• 4 tablespoons tomato paste
• olive oil
• piece of ginger root
• 1 teaspoon turmeric
• 1 teaspoon ras el hanout
• 1/2 teaspoon ground chili
• 1/2 liter vegetable stock
• pepper and salt to taste
• small handful of cashew nuts
• optional for serving: creme fraiche (for a non vegan version)
• plain rice for serving
• optional: parsley for serving

*Note: some lentil types need to soak in water overnight.

Kitchen equipment needed

• cutting board & chef’s knife
• vegetable peeler
• optional: mandoline
• Dutch oven or heavy bottomed pan

Preparation — 10 minutes

PEEL the carrots and cut them into slices, you can use a mandoline for this if you prefer. PEEL and finely chop the onion and garlic cloves. PEEL the ginger root and grate the ginger.

Finishing the vegetarian carrot and lentil stew — 45 minutes

HEAT olive oil in the Dutch oven and saute the chopped onion and garlic. ADD the carrot slices after about a minute and saute them a few minutes more. ADD the tomato paste and cook it for about a minute, then ADD the grated ginger, ground chili, turmeric and ras el hanout. ADD the vegetable stock, lentils and (frozen) peas and simmer until the carrots and lentils are soft enough.

SEASON with pepper and salt and SERVE with plain rice, cashew nuts and if you like some creme fraiche. GARNISH with parsley and enjoy!

Summary

Recipe Name

Vegetarian carrot and lentil stew

Published On

2016-10-12

Preparation Time

10M

Cook Time

45M

Total Time

55M

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