Ingredients

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	50 g rapeseed oil
	200 g diced onions
	2 l water
	1000 g crushed tomatoes
	100 g tomato paste
	40 g vegetable bouillon powder (no gluten or cellery)
	30 g crushed garlic
	30 g ginger paste
	2 g ground ginger
	5 g cumin
	2 g nutmeg
	2 g ground cinnamon
	14 g iodised salt

	800 g red lentils dried
	1000 g diced sweet potatoes frozen
	500 g coconut milk

Nutritional information

108,64 kcal / 454,58 kJ

Energy

3,67 g

Fat

2,08 g

Saturated fat

12,98 g

Carbohydrates

2,00 g

Fiber

4,80 g

Protein

0,73 g

Salt

Lentil and sweet potato stew

Ingredients

50 g rapeseed oil
200 g diced onions
2 l water
1000 g crushed tomatoes
100 g tomato paste
40 g vegetable bouillon powder (no gluten or cellery)
30 g crushed garlic
30 g ginger paste
2 g ground ginger
5 g cumin
2 g nutmeg
2 g ground cinnamon
14 g iodised salt
800 g red lentils
dried
1000 g diced sweet potatoes
frozen
500 g coconut milk

Directions

Portion size: 245 grams
Yield from 20 portion recipe: 4.900 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic

Carbon footprint per portion (stew 245 g and barley 195 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Place the oil, onions, water, crushed tomatoes, tomato paste and seasonings into a pot and bring to a boil. Add the lentils, diced sweet potatoes and coconut milk. Simmer until the lentils are cooked. Be careful not to overcook the lentils.

Serve with locally produced whole-grain barley.

Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil and sweet potato stew can be found here.