Lentil and Veggie Stew

During the winter months, I love creating healthy hearty meals that are nutritious and full of vitamins and minerals. Lentils are one of my favourite legumes to cook particularly in Mexican cuisine, soups and stews.

The benefits of lentils should not go unnoticed, they are:

  • Rich source of dietary fibre which aid in lowering cholesterol
  • Low GI- prevent your blood sugar levels from rising quickly after a meal
  • High in protein- perfect alternative for vegetarians or when going meat free with 7g of protein per 100g of lentils (cooked)
  • Protects heart health- High in folate and magnesium which protects against coronary artery disease and improves blood flow, oxygen and nutrients throughout the body

With all of these benefits I aim to include this in my diet regularly. This recipe takes no time and is the perfect option for “meat free Monday”.

Ingredients

  • 400g canned lentils, drained, rinsed
  • 1/2 tin of diced tomatoes
  • 1 carrot, grated
  • 2 cups spinach
  • 1 small onion, diced
  • 2 garlic cloves, sliced
  • 1 Tb olive oil
  • 1 Tb dried oregano
  • Salt and pepper to season
  • Sourdough bread to serve

Method

  1. Heat oil in pan and sauté onion and garlic until softened
  2. Add tinned tomato, carrot, spinach, oregano, lentils with a dash of water. Stir through and allow to simmer for 10 minutes
  3. Serve amongst bowls with crusty bread

Simple! Enjoy 🙂

 

 

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