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 lentilsdried
-
1000 g diced sweet potatoesfrozen
-
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.
