lentil

Stewed Lentils and Vegetables

Hi!

This is absolutely my favourite dish ever. Like, really, I do have it for lunch like 4 times a week (I’d have it every single day but I’m not allowed to… wait until I’m 18, I’ll be having this stuff for breakfast, lunch, dinner and DESSERT).

 
 
 

Yep, I know this stew isn’t going to win any beauty contest, I do know it looks as if it was going to taste dull and terrible but it isn’t tasteless in the slightest bit, I swear. Plus it’s super healthy and that’s always a win!

 


Stewed Lentils and Vegetables: vegan food had never been this tasty!

 
You have lentils, which are a great source of protein, fiber and complex carbs; then you have veggies, lots of flavorful, tasty veggies sautéed in heart-healthy extra-virgin olive oil, which is super good for you and help you lose weight and get bikini ready yay!!

 

 
 
 
 
Photos don’t make this justice at all, so I’ll leave the recipe here and pray for you to like them since they’re the (ugly) bomb.

 

Stewed Lentils and Vegetables
Serves 6
Craving a healthy and filling vegan meal? This lentil stew is super healthy and it pairs great with extra stir-fried veg and brown rice!
Write a review
Print
Ingredients
  1. 500 gr. dry lentils*
  2. 1 big carrot
  3. 3/4-1 medium zucchini (depending on how much you like it)
  4. 1 small red bell pepper
  5. 1 small green bell pepper
  6. 1-2 garlic cloves, minced
  7. 1 medium onion
  8. 1/2 - 1 tbsp. smoked paprika
  9. salt to taste
  10. extra-virgin olive oil to sautée the vegetables
To serve
  1. Extra stir fried vegetables (I used zucchini, eggplant + red pepper)
  2. Brown rice
  3. Crusty sourdough
Instructions
  1. Soak dry lentils in water overnight.
  2. The following day, heat some oil in a saucepan on medium heat, when hot, add chopped veggies and sautée until done (it should take about 10 minutes or so).
  3. When done, add smoked paprika and toast it for a minute, making sure you remove your pan from heat so it doesn't burn.
  4. Next, add soaked lentils to the same pan and enough water to cover them. Top saucepan with a lid and let them boil for 20-30 minutes (check after 20 minutes, times vary depending on lentil variety and how long have they been soaked for).
  5. After those 20-30 minutes, you may simmer them for 15 minutes more, so they thicken and develope a better flavor.
  6. These are best served warm and keep for up to 5 days in the fridge. Actually, I do like them better when they're reheated leftovers ;)
Notes
  1. For an extra filling and delicious meal, serve them with extra vegetables and some brown rice!
earthly taste http://honeyandfigskitchen.com/
That was all, I hope you like them!

Consuelo x

 

 

Consuelo xx

4 Comments

  • Reply Laurel y Menta June 15, 2013 at 7:55 pm

    Puedes creer que las hacemos igual que tú? Nos encantaaan….
    Y encima son sanísimas: legumbre y verdura, un 10.
    Te han quedado estupendas.
    Un besito.

  • Reply Laura Fideuà June 16, 2013 at 10:19 am

    Mira que me gustan las lentejas, pero ahora ya hace suficiente calor como para empezar a abandonarlas hasta el invierno que viene 😀

    Me gusta mucho el tipo de recetas que haces, así que me quedo para seguirte :)

    Un saludo,
    Laura (Una dieta para glotones)

    • Reply Consuelo Morcillo June 16, 2013 at 10:37 pm

      Yo a mis lentejas no las abandono así haga 50ºC jajaja.
      A nosotras también nos encantan tus recetas, muchas gracias por pasarte :-)
      Besos xx

    Leave a Reply