Root vegetable lentil stew

Name: Root vegetable lentil stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g beetroot; 150 g red rice; 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 1 piece(s) Ginger (30-40 g); 1 small red chili pepper; 3 TABLESPOONS Sunflower oil; 200 g red lentils; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp ground cumin; 400 g Carrots; 400 g Parsnips; 75 g leaf spinach; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g beetroot
150 g red rice
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
1 piece(s) Ginger (30-40 g)
1 small red chili pepper
3 TABLESPOONS Sunflower oil
200 g red lentils
7-10 Tbsp Cayenne pepper
7-10 Tbsp ground cumin
400 g Carrots
400 g Parsnips
75 g leaf spinach
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon

Directions

1
Wash the beetroot and cook in boiling water for about 50 minutes. Prepare rice in boiling salted water according to package instructions. Meanwhile peel onions, garlic and ginger and chop finely.
2
Clean the chilli, cut lengthwise, wash and remove the seeds. Finely chop the pod.
3
Heat the oil in a large pot. Fry onions, garlic and ginger for about 3 minutes. Put the lentils in a sieve and rinse with cold water. Add chilli to the pot, fry for another 2 minutes.
4
Pour on 800 ml water, season with salt, cayenne pepper and cumin, bring to the boil and simmer for about 30 minutes. In the meantime, clean and peel the carrots and parsnips and cut them into 2 cm wide pieces.
5
Approximately 15 minutes before the end of the cooking time, add the root vegetables to the lentils and cook. Drain the beetroot, quench it, let it cool down a little, peel it and cut it into cubes of about 2 cm. Clean, wash and drain the spinach.
6
Shortly before the end of cooking add beetroot, spinach and rice to the pot. Carefully stir in coconut milk, heat up and season to taste with salt, pepper and lemon juice.