Red lentil and chickpea stew

Name: Red lentil and chickpea stew
Ingredients: 1 onion, diced; 5 minced garlic; one large finger size of minced fresh ginger; 2 tsp cumin; 2 tsp coriander; 1 tsp mild chilli powder; 1 tsp turmeric; 2 tsp curry powder; 2 bay leaves; 1/2 TSP salt; 1 tbsp tomato paste; 1 tin of tomatoes + water filled halfway up the empty tin and swilled round; 250g red lentils; 240g cooked chickpeas; 650ml stock; 1 tbsp tamari; Squeeze of half a lemon; Cashew cream (blended) , 60g cashews, 1 garlic clove, 0.5 lemon juice, 1\2 tsp salt, 80ml water, 3 tbsp nutritional yeast

10 steps

Updated at: Fri, 15 Nov 2024 05:36:22 GMT

Nutrition balance score

Great

Nutrition per serving

Calories984.4 kcal (49%)

Total Fat21.2 g (30%)

Carbs144.2 g (55%)

Sugars16 g (18%)

Protein63.4 g (127%)

Sodium2983 mg (149%)

Fiber29.8 g (107%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Fry the onion on a medium heat with a pinch of salt until caramelizing, about 8 minutes

onion1

Step 2

Add the garlic and ginger and saute for 2 to 4 minutes, until the raw aroma has subsidized

minced garlic5

fresh ginger1 finger

Step 3

Add the spices and cook until fragrant

cumin2 tsp

coriander2 tsp

mild chilli powder1 tsp

turmeric1 tsp

curry powder2 tsp

bay leaves2

salt½ tsp

Step 4

Add the tomato paste and canned tomatoes. fill the can halfway with water and add this to

tomato paste1 Tbsp

tomatoes1 tin

Step 5

Add the rinsed red lentils and chickpeas, coat well in the tomato mix

red lentils250g

chickpeas240g

Step 6

Add the stock and nutritional yeast, turn up the heat until it starts to boil then cover and turn down heat to a simmer for around 20 minutes stirring occasionally so it doesn't stick.