Eastern Red Lentil Zucchini & Carrot Stew | Plant-Based
Quick creamy red lentils stew with zucchini, carrot, and garlic! All that seasoned with the most aromatic eastern spices cumin and coriander!This stew is a 100% whole plant food meal. Oil-free as well. Quick and easy to prepare!
Ingredients
- 2 cups red lentils, dry
- 1 onion, chopped
- 1 carrot, chopped
- 1 zucchini, chopped
- 2 cloves garlic, pressed
- 2 potatoes, chopped
- 2 tbsp ground flax seeds
- 2 tsp cumin
- 1 tsp coriander
- 1 bay leaf
- salt to taste
- several twists freshly ground black pepper
- ½ lemon, juiced
- parsley, chopped
Instructions
- Place the chopped potatoes and carrot in a pot. Cover with water and bring to a boil. Cook for 10 minutes.
- Add the red lentils, onion, zucchini, and the spices (cumin, coriander, bay leaf, salt, black pepper). Cook for 10 more minutes.
- When it is ready, add the pressed garlic, ground flax seeds, and lemon juice.
- For a creamier texture, you can take part of the potatoes out, mash them and bring them back to the pot.
- Stir everything well. Sprinkle some chopped parsley and paprika on top and enjoy!
Notes
- Red lentils cook faster than normal ones. If you use brown lentils cook them for longer.
- You can change the consistency of the stew, if it is too thick, just add more water to it.
Nutrition
Serving: 1gCalories: 633kcalCarbohydrates: 116gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 231mgFiber: 20gSugar: 5g
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