Vegan Lentil Stew with Rice
Ingredients
- 250 grams of (brown) rice
- 125 grams of red lentils
- 1 eggplant
- 4 large carrots
- 2 white onions
- 3 gloves of garlic
- 200 grams of mushrooms
- 50 grams tomato paste
- 3 hands full of spinach
- Ground cumin
- Turmeric
- 1 vegetable broth cubes
- Soy sauce
- Coconut oil
- Black pepper
- Salt
Optional additions
- fresh coriander
- sesame seeds
Preparation
Wash and chop all vegetables as needed.
Cook the rice separately according to package instructions.
In a large pot, heat coconut oil over medium heat.
Add chopped onions and garlic, sauté until softened and fragrant.
Stir in ground cumin, turmeric, black pepper, and salt to taste.
Add eggplant, carrots, and mushrooms, cook for a few minutes until slightly softened.
Mix in red lentils, tomato paste, vegetable broth cube, and enough water to cover the ingredients.
Bring to a boil, then reduce heat and simmer for 20-30 minutes until lentils and vegetables are tender.
Add spinach and soy sauce, stir until spinach wilts.
Serve the stew with the cooked rice, garnished with optional fresh coriander and sesame seeds.
