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Creamy Coconut Lentil Stew with Summer Vegetables
A light yet nourishing stew perfect for balancing Vata-Pitta doshas. This recipe uses readily available ingredients to create a flavorful and healthy meal.
Autor: Gabi Cani
Geeignete Körpertypen
Kochzeiten
Kochzeit: 35 minutes
Kategorien
Dinner
Soup
Vegetarian
Zutaten
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chopped tomatoes
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Nährwert
- Kalorien: 380 kcal
- Protein: 18g
- Kohlenhydrate: 55g
- Fett: 15g
- Ballaststoffe: 12g
Anweisungen
- In a medium pot, sauté the carrots and bell peppers in a little water until slightly softened.
- Add the lentils, cumin, coriander, and turmeric. Stir well and cook for 1 minute.
- Pour in the coconut milk and chopped tomatoes. Add 2 cups of water and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the zucchini during the last 5 minutes of cooking.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Ayurvedische Vorteile
Geeignete Körpertypen
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chopped tomatoes
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)