Ingredients
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2 l water
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1000 g crushed tomatoes
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100 g tomato paste
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500 g coconut milk
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800 g red lentilsdried
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1000 g diced sweet potatoesfrozen
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200 g diced onions
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50 g rapeseed oil
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40 g vegetable bouillon powder (no gluten or cellery)
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30 g crushed garlic
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30 g ginger paste
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5 g cumin
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2 g ground ginger
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2 g ground cinnamon
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2 g nutmeg
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14 g iodised salt
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.
Cold preparation instructions
Rinse and drain the lentils. Measure all the ingredients and set aside. Mix together the water, crushed tomatoes, tomato paste and coconut milk. Add the diced sweet potatoes, lentils, onions, oil and seasonings. Stir until well combined. Cook in the oven using the combination function at +140°C (50 % steam) until the lentils are cooked.
Serve with locally produced whole grain barley.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
