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Receta Curried veggie & Lental Stew

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 serves


Cost per serving $0.44 view details
  • vegetable oil
  • 1 onion, chopped
  • 1 medium carrot, diced
  • 1 leek, halved & sliced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 250 gm red lentils
  • 2 heaped tspn curry powder
  • 1 tspn cumin
  • ½ tspn turmeric
  • 1 litre vegetable stock
  • sea salt & freshly ground pepper
  • 2 good handfuls baby spinach, stalks removed
  • plain yoghurt


  1. Heat a little in a heavy-bottomed pot and gently sauté the onion, carrot, leek, celery and garlic until softish, stirring now and again.
  2. Then add the lentils and toss until well combined.
  3. Add the curry powder, cumin and turmeric. Toss to coat the vegies and then add about 3 cups stock with salt and pepper. Stir well and simmer, uncovered, for about 20 mins until the lentils are tender, adding more stock if needed. Taste for seasoning.
  4. When ready, add the spinach and toss to wilt.
  5. Serve the stew in individual bowls with a good dollop of yoghurt on top.


Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 4 servings
Calories 246  
Calories from Fat 9 4%
Total Fat 0.99g 1%
Saturated Fat 0.27g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 32mg 1%
Potassium 740mg 21%
Total Carbs 42.54g 11%
Dietary Fiber 20.2g 67%
Sugars 3.66g 2%
Protein 16.98g 27%
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  • Brett Ede
    Any mixture of vegies can be used.
    Yo he cocinado/probado esta receta

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