Lentil Stew with Coriander and Tomato Juice
Add some variety to your menu with a pot of lentils! Lentils are quite tasty — to me they taste a bit like other beans. To round out the dish, I add vegetables, which makes it even more nourishing. Here's the recipe; be sure to give it a try!
Marta
Recipe author
Lentil Stew with Coriander and Tomato Juice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 %
7 g
Fats 21 %
6 g
Carbohydrates 55 %
16 g
142 kcal
GI:
100
/
0
/
0
- Peel and wash the carrot, onion, garlic, and celery, then cut them into small dice. Put the prepared vegetables in a heavy-bottomed pot, add the vegetable oil, and sauté until the onion is soft.
- Add the lentils to the vegetables, pour in the water, and add the coriander and salt. Cover the pot and cook for 15 minutes, then stir in a little tomato juice and continue cooking for another 15 minutes.
- Serve the finished dish hot, topped with a little chopped dill.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
- Tomato juice - 21 kcal/100g
- Green lentils - 323 kcal/100g
- Celery stalk - 12 kcal/100g
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