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Hearty Indian Stew

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Hearty Indian Stew
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
432
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein13.17 g(13 %)
Fat27.74 g(24 %)
Carbohydrates38.69 g(26 %)
Sugar added0 g(0 %)
Roughage7.83 g(26 %)
Vitamin A377.9 mg(47,238 %)
Vitamin D0 μg(0 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.47 mg(29 %)
Vitamin B₆0.32 mg(23 %)
Folate142.88 μg(48 %)
Pantothenic acid0.55 mg(9 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.05 mg(13 %)
Potassium621.92 mg(16 %)
Calcium61.91 mg(6 %)
Magnesium124.35 mg(41 %)
Iron4.74 mg(32 %)
Zinc2.69 mg(34 %)
Saturated fatty acids4.35 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 cup
4 tablespoons
½ cup
red Split lentil (rinsed)
½ teaspoon
ground cilantro
½ teaspoon
ground Cloves
½ teaspoon
1
Leek (sliced)
1
carrot (cut into batons)
1
potato (peeled and cut into chunks)
2 cups
1 cup
canned chickpeas (garbanzo beans)
cilantro leaf (to garnish)

Preparation steps

1.
Roast the cashew nuts in a dry skillet until lightly browned then set aside.
2.
Heat the oil in a large pan and stir in the lentils, coriander, cloves and cumin. Cook for 2 minutes then add the leek, carrot and potato.
3.
Pour in the broth and garbanzos, season with salt and pepper and simmer gently for 20 minutes, stirring from time to time, or until the lentils are tender.
4.
Add the cashew nuts, heat through and serve garnished with cilantro.