200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
MosterdRed 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, leaf spinach, roasted aubergine, and cherry tomatoes, all seasoned with a variety of spices and fresh coriander. You will 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 dish.
Red Lentil Stew with Lemon
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, yoghurt, pita bread (wheat, salt, sugar, yeast), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd.
Microwave
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 minMarleen's choice
Preheat the lentil stew covered with aluminium foil or an ovenproof 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, transfer to an oven dish.