Colorful vegetable and lentil stew
Servings
1
servingsPrep time
35
minutesBoth cauliflower and fennel are a source of folic acid. This B vitamin is especially important for expectant mothers, because it contributes to the growth of maternal tissue during pregnancy.
Ingredients
1 slice(s) 1 bread
0.5 piece(s) 0.5 cauliflower
0.5 piece(s) 0.5 fennel
0.5 piece(s) 0.5 onion
1.5 piece(s) 1.5 Vine tomatoes
50 g 50 carrot
50 g 50 red lentils
0.5 tbsp 0.5 rapeseed oil
0.5 pinch(es) 0.5 salt
2.5 g 2.5 ginger
0.5 pinch(es) 0.5 pepper
0.25 tsp 0.25 curry powder
300 ml 300 vegetable broth
0.5 pinch(es) 0.5 sweetener (brown sugar)
50 ml 50 coconut cream vegan
Directions
- Either break the cauliflower florets into bite-sized pieces by hand or carefully cut them off with a knife. Then wash. (Tip: Instead of throwing away the stalk, use it for the soup. Remove the leaves for this.)
- Wash the lentils in a colander. Peel the onion and ginger and chop both finely. Prepare the vegetable stock according to the instructions on the package. Clean, wash, halve the fennel, remove the stalk and cut into bite-sized pieces. Chop the fennel greens and set aside. Wash the carrot, peel and slice if necessary.
- Heat the oil in a large saucepan on medium heat. Stew the onion and ginger in it for 1-2 minutes. Add cauliflower, lentils, carrots, fennel and curry powder and fry for another 1-2 minutes. Deglaze with vegetable stock and vegan cream. Cover and cook for 5 minutes.
- In the meantime, wash tomatoes, scald with hot water, rinse and peel off the skin. Then roughly chop the tomatoes. Alternatively, the tomatoes can be rubbed on a kitchen grater so that the skin remains. Add tomatoes (skinless) to the stew and simmer for another 5-10 minutes, until the lentils and vegetables are cooked through. Then season with sugar, salt and pepper.
- Spread the vegetable and lentil stew on bowls or deep plates. Sprinkle with fennel greens and serve with bread.
