200°C · 15-30 minAllergens
NotenPersian Walnut Stew with Lentils
This unique stew is based on pomegranate molasses and walnuts. I add nutritious lentils and al dente, roasted cauliflower. Together, all the ingredients create a flavoursome Persian dish. I serve it with saffron rice and a portion of roasted and steamed vegetables. The dish is vegan (100% plant-based).
Persian Walnut Stew with Lentils
Cauliflower, aubergine, spinach, carrot, pumpkin, white onion, garlic, orange zest, fresh parsley, brown lentils, baharat spices (cumin seeds, coriander seeds, clove, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), harissa (contains, among others, tomato, red pepper, cumin, and coriander seeds), cinnamon, cumin seeds, turmeric, bay leaf, nutmeg, saffron, walnuts, basmati rice, brown rice, pomegranate molasses, sugar, organic vegetable stock, pepper and salt, sunflower oil.
Allergens: noten.
Microwave
Heat the pomegranate stew, the vegetables, and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pomegranate stew, the vegetables, and the rice covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.