Lentil stew with coriander

Name: Lentil stew with coriander
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g brown lens/disc lenses; 1 Leek (leek; approx. 350 g); 2-3 (approx. 200 g) Potatoes; 200–250 g Celeriac; 250 g Carrots; 2 (approx. 125 g ) Onions; 2,5 TABLESPOONS Tomato paste; 1 Garlic clove; 1/2 Pot of coriander; 150 ml dry red wine; 4 tablespoons (40 ml) dark balsamic vinegar; 2 TABLESPOONS Maple syrup; 1 TEASPOON ground cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-8 TABLESPOONS Soy cream or soy yoghurt; 1 TEASPOON Curry Powder

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g brown lens/disc lenses
1 Leek (leek; approx. 350 g)
2-3 (approx. 200 g) Potatoes
200–250 g Celeriac
250 g Carrots
2 (approx. 125 g ) Onions
2,5 TABLESPOONS Tomato paste
1 Garlic clove
1/2 Pot of coriander
150 ml dry red wine
4 tablespoons (40 ml) dark balsamic vinegar
2 TABLESPOONS Maple syrup
1 TEASPOON ground cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-8 TABLESPOONS Soy cream or soy yoghurt
1 TEASPOON Curry Powder

Directions

1
Wash the lenses, let them drip off and remove any small stones. Cut the leek lengthwise. Wash vegetables and potatoes and drain well. Peel potatoes, celery and carrots and cut into small cubes. Clean the leek and cut into fine half rings. Peel and finely dice onions
2
Place the lentils, vegetables and tomato paste in a large pot with 2 litres of water. Bring to the boil, cover and simmer for about 20 minutes
3
Peel and finely chop the garlic. Wash the coriander and chop finely, except for a little to garnish. Add wine, vinegar, maple syrup, garlic, ground coriander and about 2 tsp. salt to the lentil soup and season with a little pepper. Let simmer for another 5-10 minutes. Stir fresh coriander into the soup, season with salt and pepper and arrange in deep bowls. Add 1 tbsp. soy cream or soy yoghurt to the lentil soup and dust with curry. Garnish with coriander