Vegan Stew with Amaranth, Barley and Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium onion (s)
- 1 tablespoon rapeseed oil
- 2 teaspoons, leveled turmeric
- some black pepper
- 4 medium carrot (s)
- 1 large sweet potato (s)
- 1 ¼ liters boiling water
- 4 tablespoon amaranth
- 4 tablespoon barley, washed
- 4 tablespoon mountain lentils, washed
- 1 small zucchini
- 0.5 ½ bell pepper (s), yellow or red
- 3 tablespoon., Layered paprika powder, noble sweet
- 1 teaspoon cumin
- 1 tablespoon, heaped tomato paste
- 1 tablespoon., Leveled soup powder
- 2 teaspoons marjoram
- possibly curry
- possibly soy sauce
- possibly chilli flakes
Print Recipe
Pin Recipe Instructions
- Peel and roughly cut the vegetables.
- Heat the rapeseed oil in a large saucepan and fry the onions with turmeric and black pepper. Add the carrots and sweet potato, stir everything and add the water, amaranth, barley and mountain lentils, zucchini, bell pepper and paprika powder.
- Cover everything and let it simmer for about 45 minutes over a low heat. Stir in between with the wooden spoon.
- Add tomato paste, soup powder, marjoram and cumin and simmer for another 10 minutes.
- If necessary, season with a little curry, some chilli flakes or a splash of soy sauce and add a little water if necessary.
- Serve in soup plates.
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