Red Lentil Stew with Lemon

This hearty dish is inspired by a recipe from Yvette van Boven. It features a delightful combination of red lentils, braised fennel, pointed cabbage, spinach, roasted aubergine, and cherry tomatoes, all infused with a variety of spices and fresh coriander. You’ll enhance this creamy stew with a refreshing dip made from yoghurt, feta, and fresh coriander, which comes in a separate container. A wholemeal pita bread accompanies the meal.

aubergine, fennel, cherry tomato, white onion, spinach, garlic, fresh coriander, preserved lemon, red lentils, cumin seeds, coriander seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), feta made from pasteurised sheep and goat's milk [lactose], yoghurt [lactose, milk], pita bread (wheat, salt, sugar, yeast), pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd.

MicrowaveMarleen's choice

Heat the lentil stew loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Toast the pita in a toaster. Serve with the feta and yoghurt dip (cold).

Oven — 200°C, 15-30 min

Preheat the lentil stew covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Toast the pita in a toaster or place it in the oven alongside the stew for 1-2 minutes. Serve with the feta and yoghurt dip (cold). Disposable containers cannot go in the oven, so transfer to an oven dish.

Energy141,06 kcal

Fat3,71 g

of which saturated1,51 g

Carbohydrates17,78 g

Dietary fibre4,02 g

Protein6,63 g

Salt0,48 g

Average weight: 540 g

On the menu next week

Wednesday 4 November

Try now →