Garbean Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon vegetable oil, light
- 1 onion (s)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 pinch chili powder
- 4 tablespoon lentils, red
- 2 tablespoon beans (mung beans)
- 1 tablespoon ginger, fresh and finely chopped
- 1 leek
- 5 medium carrot (s)
- 1 glass chickpeas, approx. 400 g weight
- 1 teaspoon pepper, freshly ground
- 1 tablespoon salt
- 1 can tomato (s), chopped, approx. 400 ml weight
- 1 tablespoon honey or cane sugar or similar for vegans
- 1 lemon (s)
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Sweat the chopped onion in the oil. Add the spices and really only stir in for about 15 seconds, preferably taking the pot off the stove for that long. Stir in the ginger, lentils and mung beans.
- Add the chopped vegetables and fold in, stir in the spices for about 2 minutes. Add 1 liter of water and pepper and simmer for about 10 minutes.
- Add salt and rinsed chickpeas and tomatoes. Let everything simmer for about 30 minutes at a low temperature.
- Finally, season to taste and stir in 1 tablespoon of honey and lemon juice. Vegans leave out the honey and sweeten e.g., with cane sugar. Then please do not boil again.
- The dish tastes great with baked flatbread.
- If you want, you can also keep the hand blender clean and puree the soup either partially or completely. Decoration with coriander leaves is possible. A variant with coconut milk is also possible and delicious.
- The soup can be prepared very well 1 - 2 days in advance, you can also omit one or the other ingredient such as mung beans and vary them.
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