Root vegetable lentil stew

Name: Root vegetable lentil stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Red prayers; 150 g red rice (alternatively long grain rice); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 1 piece(s) (approx. 30 g) Ginger; 1 small red chili pepper; 3 TABLESPOONS Oil; 200 g red lentils; 400 g Carrots; 400 g Parsnips; 75 g leaf spinach; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp Juice from 1⁄2 Lemon

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Red prayers
150 g red rice (alternatively long grain rice)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp ground cumin
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
1 piece(s) (approx. 30 g) Ginger
1 small red chili pepper
3 TABLESPOONS Oil
200 g red lentils
400 g Carrots
400 g Parsnips
75 g leaf spinach
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp Juice from 1⁄2 Lemon

Directions

1
Wash and cook the beetroot (see page 64). Prepare rice in 300 ml boiling salted water according to the instructions on the packet. Peel onions, garlic and ginger and dice or chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and finely chop.
2
Heat the oil in a large pot. Fry onions, garlic and ginger for about 3 minutes. Rinse the lentils in a sieve with cold water. Add chilli to the pot and steam for about 2 minutes. Pour on 800 ml water.
3
Season with salt, cayenne pepper and cumin, bring to the boil and simmer for about 30 minutes.
4
Peel the carrots and parsnips (see page 64) and cut them into pieces about 2 cm wide. Add to the lentils approx. 15 minutes before the end of the cooking time, cook along. Clean, wash and drain the spinach.
5
Drain the beetroot, quench, allow to cool, peel and cut into cubes of about 2 cm.
6
Stir in coconut milk shortly before the end of the cooking time. Add beetroot, spinach and rice and heat up. Season to taste with salt, pepper and lemon juice.