dinner

Spiced Lentil and Root Vegetable Stew with Cumin and Coriander

Name: Spiced Lentil and Root Vegetable Stew with Cumin and Coriander
Ingredients: 0.3 /4 cup (45 g) Green lentils, rinsed; 0.3 /4 cup (30 g) Carrot, peeled and finely diced; 0.3 /4 cup (30 g) Celery stalk, finely diced; 0.3 cup (240 ml) Low-sodium vegetable broth; 0.3 /2 tsp Ground cumin; 0.3 /2 tsp Ground coriander; 0.7 tsp (4.2 g) Olive oil; 3 tbsp (2 g) Fresh cilantro, chopped (for garnish); 0.3 tsp Lemon juice

Nutrition

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Ingredients(9)

Green lentils, rinsed0.3 /4 cup (45 g)

Carrot, peeled and finely diced0.3 /4 cup (30 g)

Celery stalk, finely diced0.3 /4 cup (30 g)

Low-sodium vegetable broth0.3 cup (240 ml)

Ground cumin0.3 /2 tsp

Ground coriander0.3 /2 tsp

Olive oil0.7 tsp (4.2 g)

Fresh cilantro, chopped (for garnish)3 tbsp (2 g)

Lemon juice0.3 tsp

Instructions

In a small saucepan, combine the rinsed green lentils, diced carrot, diced celery, and vegetable broth. Bring to a simmer over medium heat.

Once simmering, stir in the ground cumin and ground coriander. Reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and the vegetables are soft. The stew should be thick; if it's too dry, add a splash more broth or water.

Stir in the olive oil and lemon juice. Season with salt and pepper to taste.

Ladle the stew into a small bowl. Garnish generously with fresh chopped cilantro.

Serve hot.