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🍽️ Hearty Vegetable and Legume Stew

322 kcal · 30 min · 4 servings

Ingredients

• 500 g soup vegetables (leek, carrot, celery)
• 1 tbsp cashew nuts
• 1 tsp oil
• 0.25 tsp cardamom
• 1 pinch coriander
• 1 pinch clove (ground)
• salt
• pepper from the mill
• 400 ml vegetable broth
• 80 g red lentils (hulled)
• 100 g chickpeas (can)
• coriander greens (for garnishing)

Instructions

1. 1. Thoroughly wash the soup vegetables.
2. 2. Remove all tough or woody parts.
3. 3. Peel the vegetables if they have a thick skin.
4. 4. Cut the prepared vegetables into small cubes.
5. 5. Place the cashew nuts in a dry pan.
6. 6. Roast the nuts over medium heat, stirring constantly.
7. 7. Stop when the nuts smell fragrant.
8. 8. Remove the roasted cashew nuts from the pan.
9. 9. Let the nuts cool down on a plate.
10. 10. Heat the oil in a large pot.
11. 11. Add the diced vegetables to the hot oil.
12. 12. Sauté the vegetables for a short moment.
13. 13. Add cardamom, coriander, and cloves to the pot.
14. 14. Season the mixture with salt and pepper.
15. 15. Pour the vegetable broth into the pot.
16. 16. Add the red lentils to the broth.
17. 17. Let the stew simmer on low heat.
18. 18. Simmer the lentils for about 20 minutes.
19. 19. Open the can or jar of chickpeas.
20. 20. Drain the packing liquid from the chickpeas.
21. 21. Add the drained chickpeas to the stew.
22. 22. Taste the stew and adjust the salt.
23. 23. Taste the stew and adjust the pepper.
24. 24. Fill the finished stew into small bowls.
25. 25. Sprinkle the cooled roasted cashew nuts over the top.
26. 26. Garnish the dish with fresh coriander leaves.

Nutrition per serving

• kcal: 322
• Protein: 19 g · Fett/Fat: 10 g · Carbs: 38 g