SWEET POTATO, CARROT AND LENTIL STEW
- Servings : 6
- Preparation : 15 minutes
- Cook time : 5 hours
- Calories : 300 cal
- Carbohydrate : 36 g
- Lipid : 15 g
- Fiber : 8 g
- Protein : 10 g
Ingredients
- 30 ml (2 tbsp) of olive oil
- 1 onion, chiseled
- 2 carrots, peeled and cut into cubes
- 2 branches of celery, cuts in cubes
- 2 Garlic cloves, finely chopped
- 15 ml (1 tsp) fresh, grated ginger
- 15 ml (1 tsp) fresh, grated ginger
- 2 sweet potatoes, peeled and Cut into cubes
- 1 keeps (796 ml) of diced tomatoes without salt
- 250 ml (1 cup) of Salt-free vegetable broth
- 5 ml (1 tsp) of Cari
- 5 ml (1 tbsp) of turmeric
- 1 bouquet of fresh coriander
- 1 preserves (400 ml) of light coconut Milk
- 60 ml (1/4 cup) of natural Peanut butter
- 250 ml (1 cup) of kale, chiseled
- Peanuts to garnish
Steps
1 - In a large pot, heat the oil. Sweat the onion, carrots, celery branches, garlic and ginger 2 to 3 minutes.
2 - Place in the slow cooker and add the lenses, Sweet potatoes, tomatoes, vegetable broth, spices and coriander.
3 - cover and cook at low intensity for 4 to 5 hours.
4 - Add the coconut Milk and bring to the boil without covering. Cook for 15 to 20 minutes (or until creamy texture).
5 Add the Peanut butter and mix gently. Add the curly cabbage and continue cooking for 2 minutes.
6 Serve and garnish with Peanuts.
@Ginette : Bonjour Ginette! Nous n’avons pas testé la recette à l’autocuiseur! Cela pourrait sans doute fonctionner, toutefois, le temps de cuisson sera différent!
Bonjour j’aimerais savoir si cette recette se fait à l’autocuiseur.Merci
@Sophie : Certainement, vous pouvez congeler cette recette! :)
Bonjour est ce que le mijoté au lentille se congèle
Merci
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