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.
Автор: Gabi Cani
Веганский
Без глютена
Подходящие типы тела
Время приготовления
Время приготовления: 35 minutes
Общее время: 35 minutes
Категории
Dinner
Soup
Vegetarian
Пользовательские рецепты
Ингредиенты
- 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)
Пищевая ценность
- Калории: 380 kcal
- Белки: 18g
- Углеводы: 55g
- Жиры: 15g
- Клетчатка: 12g
Инструкции
- 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.
Аюрведические преимущества
Подходящие типы тела
- 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)
