Creamy vegetable and lentil stew with sage crisps

Creamy vegetable and lentil stew with sage crisps

Total: 12 hr 40 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 580 kcal
, Fat: 33 g
, Carbohydrate: 46 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetable and lentil stew

200 g lentils (yellow or red)
2 tbsp olive oil
1 onion (large), finely chopped
2 garlic cloves, finely chopped
400 g celeriac, diced
400 g sweet potatoes, diced
6 dl water
salt and pepper to taste
100 g macadamia nuts
2 dl water
1 organic orange, a little grated zest
1 organic lemon, use a little grated zest and half of the juice

Sage crisps

2 tbsp olive oil
2 handsful sage leaves
a little sea salt
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How it's done

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Vegetable and lentil stew

Soak the lentils overnight in cold water. Heat the oil in a large pan. Sauté the onion and garlic. Rinse the lentils, drain, add with the vegetables, pour in the water, bring to the boil, boil for approx. 15 mins. on a medium heat (the vegetable cubes should be soft, but not falling apart). Season the vegetables. Purée the macadamia nuts with the water in a blender to make a "cream", add to the stew. Add the orange and lemon zest and lemon juice. Remove the pan from the hob and purée approx. 1/3 of the stew using a hand blender. Stir everything well, season again with salt and pepper.

Sage crisps

Heat the oil in a non-stick frying pan, fry the sage leaves until crispy, turning frequently, and season with Fleur de Sel. Serve the stew, garnish with the sage crisps.

Good to know
Tip: If you do not have a blender to purée the macadamia nuts, you can use 200 ml almond or coconut milk instead.
Tip: Carrots or parsnips can be used instead of celeriac and sweet potatoes. The cooking time may vary by a few minutes depending on which you use.

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