Name: South American Lentil Stew with Lime rice
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 40 gram Dadelstukjes; ½ zakje(s) Gemalen komijnzaad; 10 gram Verse koriander; 1 stuk(s) Rode ui; 1 stuk(s) Limoen; 2 stuk(s) Rode puntpaprika; 1 stuk(s) Jalapeño; 1 zakje(s) Peruaanse kruidenmix; 1 stuk(s) Knoflookteen; 75 gram Zoete aardappel; 100 gram Rode splitlinzen; 100 gram Biologische zure room; 3 stuk(s) Tomaat; 100 gram Basmatirijst; 10 gram Pompoenpitten; 300 ml Water; 1 el Olijfolie; 400 ml Zoutarme groentebouillon

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Recepten

South American Lentil Stew

with Lime rice

Bestel soortgelijke recepten voor € 3,10 per portie

Nieuw ingrediënt in je box! De jalapeño is klein, scherp en vol smaak. Perfect om gerechten wat extra pit geven. Lekker om rauw, geroosterd of ingelegd te eten.

Labels:

Caloriebewust

•Veggie

•Extra groente

•Bron van vezels

•Nieuw ingrediënt

Allergenen :

Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

20 gram

Dadelstukjes

¼ zakje(s)

Gemalen komijnzaad

5 gram

Verse koriander

1 stuk(s)

Rode ui

½ stuk(s)

Limoen

1 stuk(s)

Rode puntpaprika

½ stuk(s)

Jalapeño

½ zakje(s)

Peruaanse kruidenmix

½ stuk(s)

Knoflookteen

40 gram

Zoete aardappel

50 gram

Rode splitlinzen

50 gram

Biologische zure room

1.5 stuk(s)

Tomaat

50 gram

Basmatirijst

5 gram

Pompoenpitten

Zelf toevoegen

150 ml

Water

½ el

Olijfolie

200 ml

Zoutarme groentebouillon

Voedingswaarden

Energie (kJ)2902 kJ

Energie (kcal)693 kcal

Vetten17.4 g

waarvan verzadigd5.2 g

Koolhydraten107.1 g

waarvan suikers28.9 g

Vezels22.8 g

Eiwitten23.7 g

Cholesterol30 mg

Zout1.2 g

Trans Fat0.1 g

Potassium373.9 mg

Calcium84.4 mg

Iron0.6 mg

Benodigdheden

•Pan met deksel

•Steelpan met deksel

•Koekenpan

•Kleine kom

Instructies

Transfer the rice to a pot or saucepan and pour in the water (see pantry for amount).
Cover with the lid and boil for 10 - 12 minutes, then turn off the heat and allow to stand for 5 minutes, still covered.
Chop the onion and crush or mince the garlic.
Deseed the jalapeño* and slice into thin rings. Set aside two slices per person to use later as garnish.

*Take care, this ingredient is spicy! Use as preferred.

Peel or thoroughly wash the sweet potato and cut into rough chunks of no more than 2cm.
Dice the tomato and cut the Romano pepper into thin strips.
Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic, onion and dates for 1 - 2 minutes.
Add the jalapeño, Romano pepper, tomato, sweet potato and Peruvian spices, then fry for 2 more minutes. Season to taste with salt and pepper.

In the meantime, prepare the stock and then add it to the vegetables, along with the lentils and the cumin.
Boil for 1 minute, then lower the heat and cover with the lid. Allow to simmer for 10 - 13 minutes, stirring occasionally.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
Roughly chop the coriander.

Zest the lime. Cut half of the lime into wedges and juice the rest into a small bowl.
To the rice, add the coriander and (per person) 1 tbsp lime juice and 1 tsp lime zest. Mix well to combine.
Serve the rice and the stew in bowls or deep plates.
Top with the sour cream, then garnish with the pumpkin seeds and the reserved jalapeño. Serve with the lime wedges.