Lentil Stew with Kombu and Sea Lettuce
Soup
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This lentil stew with kombu and sea lettuce is a hearty and healthy dish, ideal as a main course. The combination of lentils, vegetables and algae makes the stew particularly nutritious and rich in flavors. With a preparation time of 45 minutes, it is quick to prepare and suitable for 4 servings. The stew is vegetarian and vegan.
Ingredients (16 ingredients)
-
300 g Lentils (soaked overnight)
-
20 g Kelp/Kombu
-
3 Stück Medium-sized waxy potatoes
-
2 Stück Carrots
-
100 g Celeriac
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4 Stück Tomatoes
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2 Stück Garlic cloves
-
2 cm Ginger
-
6 EL Basil
-
1 Bund Parsley
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1 l Vegetable broth
-
300 g Frozen peas
-
Curry, mild
-
Salt
-
Pepper
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30 g Ulva (sea lettuce)
Preparation (6 steps)
Prepare lentils and algae
Soak the lentils overnight in plenty of water and then rinse well. Soak the algae for about 15 minutes and then drain. No Thermomix setting.
Prepare vegetables
Peel and dice the potatoes (3 medium), carrots (2) and celeriac (100g). Wash the tomatoes (4), remove the stems and chop roughly. Peel and finely chop the garlic cloves (2) and ginger (2 cm). Wash, shake dry, pluck the leaves and finely chop the basil (6 tbsp) and parsley (1 bunch). No Thermomix setting.
Cook lentils
Put the lentils in the vegetable broth (1 l) into the mixing bowl and cook for 15 min./100°C/speed 1.
Add vegetables and continue cooking
Then add the peas (300g frozen), potatoes (3 medium), carrots (2), celeriac (100g), kelp/kombu (20g), tomatoes (4), garlic (2) and ginger (2 cm) and cook for another 10 min./100°C/speed 1.
Season and finish cooking
Season with curry, salt and pepper and cook for another 5-10 min./100°C/speed 1.
Serve
Finally, stir in the herbs, divide on deep plates and garnish with the sea lettuce (30g). No Thermomix setting.
Finished cooking? Great! 🎉
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Tags
Allergens
- Celery
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