Ingredients
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2.8 l Water
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2000 g Canned green lentils
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1000 g Diced potatoescooked
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1000 g Crushed tomatoes
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600 g Diced courgettefrozen
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200 g Diced onions
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100 g Tomato paste
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50 g Rapeseed oil
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40 g Crushed garlic
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40 g Vegetable bouillon powder
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20 g Garam masala spice mix
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20 g Sugar
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4 g Crushed black pepper
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3 g Turmeric
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2 g Cardamom
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16 g Iodised salt
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1 l Oat cooking cream
Directions
Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg
Vegan
Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic
NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.
Carbon footprint per portion (400 g): 0.4 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. Place all ingredients except the oat cooking cream in a GN container with a closed lid and cook in the oven using the steam function, stirring occasionally, until the interior temperature of the food reaches +80°C. Add the oat cooking cream and continue cooking for a few minutes. Check the flavour.
TIP! Use fresh courgette when it’s in season.
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 Climate Friendly Veggie Food recipes.
