Red lentil stew with parsnips and spinach
Cooking time: 30 minutes | Servings: 4
A creamy and warming lentil stew, with added sweetness from parsnips and spicy flavours from a mix that you can easily put together yourself.
Therese Elgquist | Camping
Ingredients:
1 Onion
2 Garlic cloves
3 Parsnips
300 ml Red lentils
1 Pack Crushed tomatoes
750 ml Water
1 Cube Vegetable stock
150 g Baby spinach
Oil, for frying
Salt
Spice mix
0.5 tbsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cumin
1 tsp Ground cardamom
A pinch Ground cloves
To serve
Plant-based yoghurt
Fresh coriander
Instructions:
PREPARE AT HOME
01
Mix the spice mix together, place in a small jar.
02
Chop up the parsnips, place in a jar or reusable zip bag.
03
Peel and finely chop the onion and garlic, place in a jar or reusable zip bag.
COOK OUTSIDE
01
Light the camping stove.
02
Fry the onion and garlic in a little oil until soft.
03
Stir in the spice mix and fry for 1 minute.
04
Add the parsnips, lentils, crushed tomatoes, water and stock cube. Bring to the boil and then simmer for about 20 minutes, until the lentils and parsnip are soft. Stir occasionally. Add a little extra water if the stew seems too dry.
05
Season with salt.
06
Serve the stew topped with a dollop of plant-based yoghurt and coriander.
Recommended Equipment
CampFire Pot Stainless Steel 3L
Sale price549 kr
CampFire Prep Set
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CampFire Bowl Stainless steel incl. Lid
Sale price99 kr
Regular price329 kr
CampFire Frying Pan Stainless Steel 21cm
Sale price549 kr
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