Ingredients
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840 g red lentilsdried
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420 g diced onionsfrozen
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63 g crushed garliccanned
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29 g ginger paste
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126 g rapeseed oil
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21 g curry powder
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12 g paprika powder
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8 g cumin
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8 g ground coriander
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4 g chilli powder
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2 g ground cinnamon
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1,7 l water
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2105 g crushed tomatoes
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10 g vegetable bouillon powder (no gluten or cellery)
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8,5 dl oat cooking cream 15% gluten free
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420 g spinach leavesfrozen
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30 g iodised salt
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34 g sugar
Directions
Portion size: 305 grams
Yield from 20 portion recipe: 6.100 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic
Carbon footprint per portion (stew 305 g and barley/oats 195 g): 0.5 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Rinse the lentils with cold water and leave to drain.
Heat the oil in a pot and add the onions, garlic, ginger and dry seasonings. Saute for a moment.
Add in the lentils, water, crushed tomatoes and vegetable stock powder. Simmer until the lentils have softened.
Add the spinach and oat cooking cream.
Season with salt and sugar. Serve with cooked barley or oats.
