Tandoori lentil stew
with broccoli, carrot, onion and garlic
This exquisite stew is accompanied by basmati rice, rawmesan and coriander. We give it a special touch through the addition of creme fraiche, which gives it an irresistible creaminess!
-
Nice and quick!
-
Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk
Utensils:
Ingredients
Cooked lentils
Tandoori masala
Garlic
Carrot
Red onion
Broccoli
Creme fraiche
Basmati rice
Rawmesan powder
Fresh coriander
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2929
700
30
3
90
8
16
22
0
555
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the rice together with 150ml of water in a small pot. Bring it to a boil, cover the pot and turn off the heat. Let it sit for 10 minutes and set aside.
2.
Wash the vegetables. Peel and finely chop the carrot, onion and garlic. Separate the broccoli florets into small bouquets. Drain and wash the lentils.
3.
Heat 2 tablespoons of oil in a pot and add the tandoori together with the garlic, onion and carrot. Add some salt and sauté everything for 3 minutes. Add the broccoli, the lentils, the fried tomato sauce, 1/2 cup of water and the creme fraiche. Bring it to a boil and let it simmer for 5 minutes. Taste the flavour and adjust the seasoning if needed.
4.