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Nourishing and tasty beluga stew


2 yellow onions
2 garlic cloves
Coconut oil to fry in
2 cm grated fresh ginger
1 tbsp turmeric
2 tsp coriander
1 tsp finely ground black pepper
½ tsp cardamom
400 gr passed tomatoes
½ dl unsweetened peanut butter (optional)
500 ml coconut milk
2 dl beluga lentils
Herbal salt


1. Peel and chop the onions.
2. Peel the garlic.
3. Fry the chopped onions in coconut oil and squeeze in the garlic. Fry until the onions have softened slightly.
4. Pour in the rest of the ingredients and let everything simmer at medium temperature until the beluga lentils have softened – about 20 min.
5. Taste with herb salt and black pepper.