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SPICY LENTIL STEW WITH WARM GARLIC BREAD

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • Drizzle olive oil, to sauté
  • 1 onion, peeled and sliced
  • 3 garlic cloves, peeled and crushed
  • 15g fresh ginger, finely grated
  • ½ tsp cumin seeds
  • ½ tsp Robertsons Ground Cumin
  • 1 tsp Robertsons Ground Coriander (+ 1 tsp extra, to sprinkle)
  • 1 tbsp smoked paprika
  • 500g pumpkin, diced
  • 750ml (3 cups) water
  • 1 Knorr Tomato Base Dry Cook-In Sauce
  • 3 x 400g tins lentils, drained handful fresh coriander, to garnish
  • 1 large store-bought garlic bread, to serve
  • Edible flowers, to garnish (optional)