Potaje de Lentejas Yucateco (Yucatecan Achiote Lentil Stew, Vegan)
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Ingredients
- 300 g red lentils
- 1 tbsp achiote paste
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 2 carrots
- 900 ml vegetable stock
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 20.3 g
- Carbohydrate
- 52.2 g
- of which sugars
- 8.2 g
- Fat
- 1.6 g
- of which saturates
- 0.3 g
- Fibre
- 6.9 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion, garlic cloves and carrots in a large pan for 6 minutes until starting to soften.
- 2
Stir in the achiote paste and tomatoes and cook for 3 minutes.
- 3
Add the red lentils and vegetable stock, then bring to a simmer.
- 4
Cook for 25 minutes, stirring occasionally, until the lentils are soft and the stew has thickened.
- 5
Serve hot in bowls.
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