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OnePot Veggie Lentil Stew. Recipe

Recipe By Khyati Dhaval

This hearty vegetable and protein-packed lentil stew or soup is wonderfully inviting on cold, dark gloomy days. It's one of our favourite soups to make, considering how quickly it comes together, and how delicious the flavours are. Okay.. So before I start describing the flavours, DO SAVE THE RECIPE . Bcz I am sure you are gonna love this . The stew has a rich base of brown lentil mixed with colourful and yum veggies those are bound together by vegetable stock and rich coconut cream. Seasoned with curry masala and some Indian spices.. Finally served with a fresh squeeze of lemon juice and Coriander leaves. #monsoon

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OnePot Veggie Lentil Stew.
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Ingredients for OnePot Veggie Lentil Stew. Recipe

  • 2 tbsp Vegetable oil
  • 2 Pieces Medium yellow onions, chopped
  • 3 g Cloves garlic
  • 2 Pieces tomatoes purred
  • 1 Pieces Red hot chili pepper, sliced
  • 1 tsp Ground turmeric
  • 1 tsp Curry powder
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 tsp ½ tsp g
  • 4 cups Vegetable stock
  • 1/2 cup Dry brown lentils
  • 2 Pieces Medium potatoes peeled and chopped
  • 2 Pieces Medium carrots
  • 1 Pieces 1 small beetroot th chopped beetroot
  • 1/4 cup frozen mutter
  • 1/2 cup Rich coconut milk
  • 1 Pieces Lemon
  • 1/4 cup Coriander

Directions: Onepot Veggie Lentil Stew. Recipe

  • STEP 1.Add the oil to a large pot on medium-high heat. Once hot, add the onions and sauté until translucent, about 5 minutes. Add splashes of water as needed to deglaze the pot.
  • STEP 2.Add the garlic and red chilli, cook for 2 minutes, before adding the spices and sautéing for about 30 seconds to toast, stirring throughout.
  • STEP 3.Add the pureed tomatoes and cook for 2-3 mins. Then add vegetable stock, coconut milk, lentils, potatoes and beetroot. Bring to a boil, then reduce to a simmer with the lid partially covered.
  • STEP 4.After 5 minutes, add the carrots and cook for another 10 minutes.
  • STEP 5.Add the broccoli frozen mutter and cook for another 3 minutes until tender.
  • STEP 6.Adjust salt and pepper to your liking.
  • STEP 7.Serve hot with lemon coriander.
Nutrition
value
1201
calories per serving
69 g Fat23 g Protein116 g Carbs35 g FiberOther

Current Totals

  • Fat
    69g
  • Protein
    23g
  • Carbs
    116g
  • Fiber
    35g

MacroNutrients

  • Carbs
    116g
  • Protein
    23g
  • Fiber
    35g

Fats

  • Fat
    69g

Vitamins & Minerals

  • Calcium
    315mg
  • Iron
    14mg
  • Vitamin A
    4141mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    14mg
  • Copper
    < 1mcg
  • Magnesium
    242mg
  • Manganese
    4mg
  • Phosphorus
    424mg
  • Selenium
    13mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Khyati Dhaval