A savory stew that you can easily vary.
By replacing the vegetables with other vegetables that you have at home in the fridge, you can vary the kettle almost infinitely. The casserole is also easy to serve when you have many guests and best of all, if it gets a little over it is even better the next day.
Ingredients
1 yellow onion
2 carrots
5 cm ginger
4 stalks of celery
1 tbsp Virgin Coconut Oil
1 grams carnation
3/4 tsp cumin
2 tsp Himalayan Crystal Salt
1/2 teaspoon Turmeric powder
2 grams black pepper ground
1 jar Coconut cream Whiskable 32% fat 400 ml
1 jar of crushed tomatoes 400 ml
2 tbsp No Bullshit Broth
1 small zucchini
1 small red pepper
1/2 pcs cauliflower heads of smaller size
5 dl water
1 1/2 cup red lentils
1 lime juice
1 small fist spinach
1 small fist of coriander
How to prepare
- Chop onions, cut carrots, ginger and celery in cm chunks and fry in coconut oil in a saucepan along with the other spices for a minute.
- Pour in coconut cream, crushed tomatoes, broth and cook until carrot is soft.
- Mix with stick mixer to give you a smooth foundation.
- Slice zucchini, divide the paprika and cauliflower into smaller pieces and place in the saucepan.
- Add water and red lentils and cook for about 15 minutes. Stir every now and then!
- Add more water if you want a thinner pot.
- Turn down spinach and coriander and taste with the juice of a lime.
