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🍽️ Vegetable Stew with Lentils

359 kcal · 30 min · 4 servings

Ingredients

• 100 g carrots (2 carrots)
• 250 g kohlrabi (0.5 kohlrabi)
• 60 g spring onions (2 spring onions)
• 1 tbsp olive oil
• 70 g red lentils
• 200 ml Mediterranean vegetable broth
• salt
• pepper
• 10 g parsley (0.5 bunch)
• 0.5 tbsp balsamic vinegar

Instructions

1. 1. Peel the carrots and the kohlrabi.
2. 2. Cut the vegetables into small cubes.
3. 3. Wash the spring onions.
4. 4. Remove the ends of the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Heat the oil in a pot.
7. 7. Add the carrots, kohlrabi, and spring onions to the pot.
8. 8. Sauté the vegetables for about 4 minutes over medium heat.
9. 9. Pour in 140 ml of water.
10. 10. Stir in the lentils.
11. 11. Bring the mixture to a boil.
12. 12. Let the stew simmer for about 10 minutes over medium heat.
13. 13. Add the broth.
14. 14. Season with salt and pepper.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Chop the parsley leaves with a large knife.
19. 19. Finish the stew with vinegar.
20. 20. Sprinkle the chopped parsley over the stew.
21. 21. Serve the stew.

Nutrition per serving

• kcal: 359
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 44 g