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🍲 Hearty Lentil Vegetable Stew with Peas

592 kcal · 30 min · 4 servings

Ingredients

• 5 g ginger
• 1 shallot
• 1 sweet potato
• 100 g celeriac
• 2 tbsp olive oil
• 80 g red lentils
• 1 tsp harissa paste
• 1 tbsp tomato paste
• 0.5 tsp curry powder
• 600 ml vegetable broth
• salt
• pepper
• 4 tbsp coconut milk
• 2 pieces spring onions
• 150 g frozen peas
• 2 tsp sunflower seeds

Instructions

1. 1. Peel the ginger and the shallot.
2. 2. Finely chop the ginger and the shallot.
3. 3. Clean the sweet potato and the celery.
4. 4. Peel the sweet potato and the celery.
5. 5. Cut the sweet potato and the celery into small cubes.
6. 6. Heat 1 tablespoon of oil in a pot.
7. 7. Sauté the ginger, shallot, sweet potato, and celery over medium heat for 5 minutes.
8. 8. Add the lentils, harissa, tomato paste, and curry powder.
9. 9. Continue to sauté the mixture for another 4 minutes.
10. 10. Deglaze the soup with vegetable broth.
11. 11. Season the soup with salt and pepper.
12. 12. Let the soup simmer for about 15 minutes.
13. 13. Stir 2 tablespoons of coconut milk into the finished soup.
14. 14. Clean the spring onions.
15. 15. Wash the spring onions.
16. 16. Chop the spring onions finely.
17. 17. Heat the remaining oil in a frying pan.
18. 18. Fry the spring onions, peas, and sunflower seeds in the pan for 5 minutes.
19. 19. Divide the soup into two bowls.
20. 20. Drizzle the remaining coconut milk over the soup.
21. 21. Top the soup with the fried peas.

Nutrition per serving

• kcal: 592
• Protein: 21 g · Fett/Fat: 23 g · Carbs: 74 g