Ingredients
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50 g Rapeseed oil
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200 g Diced onions
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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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40 g Vegetable bouillon powder
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30 g Crushed garlic
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30 g Ginger paste
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2 g Ground ginger
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5 g Cumin
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2 g Nutmeg
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2 g Ground cinnamon
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14 g Iodised salt
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800 g Red lentilsdried
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1000 g Diced sweet potatoesfrozen
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500 g Coconut milk
Directions
Portion size: 245 grams
Yield from 20 portion recipe: 4.900 kg
Vegan
Allergens: no allergens
Menu labels: Vegan, Dairy-Free, Gluten-Free, 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.
