Allergens
Noten
SulfietPersian Walnut Stew with Lentils
This special stew is based on pomegranate molasses and walnuts. I add nutritious lentils and tender roasted cauliflower. Together, all the ingredients create a flavourful 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, chickpeas, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), harissa (contains e.g. tomato, red pepper, cumin and coriander seeds) [sulphites], 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, sulfiet.
MicrowaveMarleen's choice
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 min
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.
Average weight: 540 g
