Sweet and sour lentil stew with coriander

Name: Sweet and sour lentil stew with coriander
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Dish lenses; 1 (approx. 350 g) stalk of leeks; 2–3 Carrots; 250 g Celeriac; 2–3 Potatoes; 2 Onions; 2 TABLESPOONS Tomato paste; 1 Garlic clove; 150 ml dry red wine; 4 TABLESPOONS dark balsamic vinegar; 2 TABLESPOONS Maple syrup; 1 TEASPOON ground cilantro; 7-10 Tbsp salt, pepper; 1⁄2 Potty Coriander; 4 TABLESPOONS Soy cream; 7-10 Tbsp Curry

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Dish lenses
1 (approx. 350 g) stalk of leeks
2–3 Carrots
250 g Celeriac
2–3 Potatoes
2 Onions
2 TABLESPOONS Tomato paste
1 Garlic clove
150 ml dry red wine
4 TABLESPOONS dark balsamic vinegar
2 TABLESPOONS Maple syrup
1 TEASPOON ground cilantro
7-10 Tbsp salt, pepper
1⁄2 Potty Coriander
4 TABLESPOONS Soy cream
7-10 Tbsp Curry

Directions

1
Rinse and drain the lenses. Clean and wash the leek and cut into fine rings. Peel and wash carrots, celery and potatoes and cut into cubes of approx. 1 1⁄2 cm. Peel and finely dice onions.
2
Put everything with tomato paste and 2 l water in a large pot and bring to the boil. Cover and simmer for about 30 minutes.
3
Meanwhile peel and finely chop the garlic. Stir garlic, wine, vinegar, maple syrup, ground coriander and approx. 2 tsp. salt into the soup, season with a little pepper. Continue cooking for about 10 minutes.
4
Wash the coriander, shake dry, cut finely and stir into the soup. Season again with salt and pepper. Arrange in soup bowls. Add 1 tablespoon of soy cream to each bowl and dust with curry.