Lentil stew with seaweed (kombu and sea lettuce)
From the book "Algen, das gesunde Gemüse aus dem Meer" by Kirstin Knufmann and Jörg Ullmann
Preparation time: 45 minutes
Soaking time: Soak lentils overnight
Ingredients for 4 people
- 300 g lentils
- 20 g kelp/kombu
- 6 medium-sized waxy potatoes
- 3 carrots
- 100 g celeriac
- 4 tomatoes
- 2 cloves of garlic
- 2 cm ginger
- 6 tbsp basil
- 1 bunch of parsley
- 1.5 l vegetable broth
- 300 g frozen peas
- mild curry powder
- salt
- pepper
- 30 g ulva (sea lettuce)
Preparation
- Soak the lentils overnight in plenty of water and then rinse thoroughly.
- Soak the seaweed for approx. 15 minutes and then drain.
- Peel and dice the potatoes, carrots, and celeriac.
- Wash the tomatoes, remove the stems, and chop coarsely.
- Peel and finely chop the garlic cloves and ginger.
- Wash the basil and parsley, shake dry, pluck the leaves, and finely chop.
- Bring the lentils to a boil in the vegetable broth and cook for 15 minutes.
- Then add the peas, potatoes, carrots, celeriac, kelp, tomatoes, garlic, and ginger and cook for another 10 minutes.
- Season to taste with curry powder, salt, and pepper and let cook for another 5–10 minutes.
- Finally, fold in the herbs, distribute into soup bowls, and garnish with the sea lettuce.
Info: Seaweed and legumes
Protein-rich legumes can be combined very well with seaweed. Kombu in particular increases the digestibility of both ingredients and makes them softer and more nutritious.
Due to its high content of glutamic acid (glutamate), kombu also naturally enhances the flavor of the dishes prepared.
