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RECIPES
| Calories | 153,2 Kcal |
| Fat | 7,53 g |
| of which saturated | 4,79 g |
| Carbohydrates | 16,0 g |
| of which sugar | 4,14 g |
| Proteins | 3,18 g |
| Salt | 0,53 g |
| Calories | 153,2 Kcal |
| Fat | 7,53 g |
| of which saturated | 4,79 g |
| Carbohydrates | 16,0 g |
| of which sugar | 4,14 g |
| Proteins | 3,18 g |
| Salt | 0,53 g |
Boil lentils slowly in plenty of water with a pinch of salt (covered) until tender, approximately 20 minutes. Place rice, water, and a pinch of salt in a pot (2 parts water for each part rice). Chop onions and celery. In a pot, heat a dash of oil and sauté onions and celery for 2-3 minutes over medium heat. Add carrots and lentils. Serve your lentil stew with basmati rice. Finish with a sprinkle of dried cranberries, cashews, and mint leaves. Place a lime wedge on each plate for squeezing over the dish. Boil lentils slowly in plenty of water with a pinch of salt (covered) until tender, approximately 20 minutes. Place rice, water, and a pinch of salt in a pot (2 parts water for each part rice). Chop onions and celery. In a pot, heat a dash of oil and sauté onions and celery for 2-3 minutes over medium heat. Add carrots and lentils. Serve your lentil stew with basmati rice. Finish with a sprinkle of dried cranberries, cashews, and mint leaves. Place a lime wedge on each plate for squeezing over the dish.Cooking step by step
The lentils:
Drain and set aside. 
The rice:
Bring to a boil and reduce the heat to a minimum.
Simmer covered for 12-15 minutes until the rice has absorbed the water. 
Mise en place:
Peel and grate carrots.
Dice cranberries and cashews into moderately small pieces.
Separate mint leaves from the stems. Discard the stems.
Cut lime into wedges. 
The stew I:
Add the spice mix, coconut milk, crumbled broth, and a glass of water. Let it simmer on low heat for 8-10 minutes. If it dries out, add a bit more water.
The result should be creamy, not soupy! 
The stew II:
Adjust the taste with salt and black pepper. 
Your meal:
Cooking
step by stepThe lentils:
Drain and set aside. 
The rice:
Bring to a boil and reduce the heat to a minimum.
Simmer covered for 12-15 minutes until the rice has absorbed the water. Mise en place:
Peel and grate carrots.
Dice cranberries and cashews into moderately small pieces.
Separate mint leaves from the stems. Discard the stems.
Cut lime into wedges. The stew I:
Add the spice mix, coconut milk, crumbled broth, and a glass of water. Let it simmer on low heat for 8-10 minutes. If it dries out, add a bit more water.
The result should be creamy, not soupy! The stew II:
Adjust the taste with salt and black pepper. Your meal:
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