Begin your healthy journey with me to make a nourishing green lentil stew that is a good source of vegetarian protein. This dish shows you how simple ingredients can come together to create a meal that’s not only hearty but also nutritious.
Ingredients:
1 cup green lentils
1 large red onion, diced
1 teaspoon olive oil
1 large celery stick, sliced
1 leek, diced
3 large carrots, sliced
300 grams cherry tomatoes, halved
750 ml vegetable stock
Seasonings:
1 tsp cumin powder,
Chilli flakes (to taste)
Sea salt (to taste)
1/2 teaspoon dried oregano
Black pepper to taste (optional)
Method:
Begin by soaking the green lentils in water for 3-4 hours to ensure they cook to perfection, becoming soft.
In a deep pot, heat a teaspoon of olive oil and sauté the diced red onion for about 1-2 minutes.
Add the celery and leek to the pot. Stir well to ensure the vegetables don’t stick and cook until they start to soften.
Introduce the carrots, adding colour and some natural sweetness.
Sprinkle in the cumin, chilli flakes, sea salt, and oregano, stirring well to coat the vegetables in these seasonings.
Mix in the cherry tomatoes, allowing their juicy texture to combine fully, adding a tangy taste that balances the earthy flavours of the lentils.
Pour in the vegetable stock and add the pre-soaked, drained lentils to the pot.
Cover and bring the mixture to a boil, then simmer for about 30 minutes until everything is well combined and the lentils are soft and cooked.
Serve this comforting bowl of green lentil stew with some brown bread, brown rice or quinoa. It’s a perfect dish for those chilly evenings or when you simply crave something satisfying and wholesome. Serves 3.
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