Medicinal Veggie Broth
, 50 min, Serves 2
A warming, spiced red lentil and sweet potato broth with lots of garlic and ginger, finished with wilted spinach and coriander.
| 2 tbsp coconut oil | Melt oil, add aromatics & spices | Cook 4-5 min, medium heat | Add sweet potato & lentils, sauté 5 min | Add stock, cover, simmer 30 min | Add spinach & coriander, cook 2 min |
| 10 garlic cloves | |||||
| 10 cm ginger | |||||
| 160 g white onion | |||||
| 1 tsp red chilli flakes | |||||
| 3 cloves | |||||
| 1 star anise | |||||
| 3 cardamom pods | |||||
| 200 g sweet potatoes | |||||
| 150-200 g red lentils (dried) | |||||
| 600 ml vegetable stock | |||||
| 200 g spinach | |||||
| 15 g coriander |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.