Colorful Lentil Stew - Healthy Recipes

Colorful lentil stew

Recommended for pregnant / breastfeeding women!

Ingredients for 2 servings:

90 g green lentils (dried)

90 g red lentils (dried)

1 small onion

300 g carrots

300 g potatoes

1 tablespoon rapeseed oil

1 tablespoon chopped parsley

1 teaspoon sweet paprika

500 ml clear vegetable soup

Salt, pepper

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Preparation:

• Wash and drain the lentils. Soak green lentils in water overnight and strain the next day. Cook green and red lentils according to the instructions on the packet.
• Peel onions and cut them into fine pieces. Wash vegetables. Cut carrots into small cubes and peeled potatoes into large cubes. Heat oil in a non-stick saucepan and onions first, then
• Sauté carrots and finely chopped parsley, add potatoes. Briefly remove the saucepan from the heat and sprinkle with sweet paprika powder. Stir vigorously once, pour the vegetable soup on top and cook covered for another ten minutes over a low heat.
• Add lentils and reduce again. Season with salt and pepper and serve.

Note In order to shorten the cooking time, only red lentils can be used.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	505	Carbohydrates (g)	79
Protein (g)	29	Dietary fiber (g)	21st
Fat (g)	7th	Cholesterol (mg)	<1

This recipe comes from the brochure Correct Nutrition from the Beginning by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).