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!
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!!
- 500 gr. dry lentils*
- 1 big carrot
- 3/4-1 medium zucchini (depending on how much you like it)
- 1 small red bell pepper
- 1 small green bell pepper
- 1-2 garlic cloves, minced
- 1 medium onion
- 1/2 - 1 tbsp. smoked paprika
- salt to taste
- extra-virgin olive oil to sautée the vegetables
- Extra stir fried vegetables (I used zucchini, eggplant + red pepper)
- Brown rice
- Crusty sourdough
- Soak dry lentils in water overnight.
- 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).
- When done, add smoked paprika and toast it for a minute, making sure you remove your pan from heat so it doesn't burn.
- 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).
- After those 20-30 minutes, you may simmer them for 15 minutes more, so they thicken and develope a better flavor.
- 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 😉
- For an extra filling and delicious meal, serve them with extra vegetables and some brown rice!