Peruvian-style sweet potato stew
with Lentils and Lime Cilantro Rice
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
20 g
Chopped dates
(May be present Tree nuts, Sesame, Peanuts)
¼ sachet(s)
Ground cumin
5 g
Fresh coriander
(May be present Celery)
½ piece
Red onion
½ piece
Lime
1 piece
Romano pepper
½ piece
Jalapeño
½ sachet(s)
Peruvian-style spice mix
½ piece
Garlic
40 g
Sweet potato
50 g
Red split lentils
(May be present Gluten)
25 g
Organic sour cream
(Contains Milk)
1 piece
Tomato
50 g
Basmati rice
5 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
150 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the rice for 10 - 12 minutes, covered (see pantry for amount of water). Then turn off the heat and allow to stand for 5 minutes, still covered.
- In the meantime, finely chop the onion and crush or mince the garlic.
- Peel or thoroughly wash the sweet potato and roughly chop into 1 - 2 cm cubes.
- Dice the tomato and cut the romano pepper into thin strips. Deseed and finely chop the Jalapeno* into thin rings. Set aside 2 rings per person to use as garnish.
*Take care, this ingredient is spicy! Use as preferred!
- Heat a drizzle of olive oil in a large, lidded saucepan over medium-high heat. Fry the garlic, onion and dates for 1 - 2 minutes.
- Add the jalapeno, romano pepper, tomato, sweet potato and peruvian spice mix, salt and pepper and fry for another 2 minutes.
- In the meantime prepare the stock. Transfer to the saucepan.
- Add the red lentils and cumin and boil for 1 minute. Lower the heat and let simmer for 10 - 13 minutes with a lid, stirring occasionally.
- Roughly chop the coriander.
- Zest the lime. Cut half of the lime into wedges and juice the rest into a small bowl.
- Transfer the coriander, 1 tbsp of lime juice per person and 1 tsp of lime zest per person to the rice and mix until well combined.
- 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.
- Serve the stew in deep plates or bowls with the lime coriander rice on the side.
- Garnish with sour cream, jalapeno rings, pumpkin seeds and lime wedges.
Did you know...lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.