By 
Spanish lentil stew
Delicious lentils are high in fiber, and protein. The perfect meat free alternative.
Ingredients
- 2 tbsp Coconut oil
- 1 Large onion, chopped
- 2 Garlic cloves
- 1 Large potato, cut into bite-size pieces
- 2 Carrots, chopped
- 100 g Green beans, chopped
- 2-3 Bay leaves
- 150 g Brown lentils
- 700 ml Vegetable stock
- 475 ml Tomato passata
- Chilli powder, to taste
Instructions
- In a large pot, heat oil over medium-high heat, and sauté the onion and garlic for 2-3 minutes.
- Then add in the potato, carrots, green beans and bay leaves.
- Cook for another 2-3 mins.
- Next, add in the passata and continue cooking for 2 mins.
- Finally, add the lentils and the vegetable stock.
- Bring to boil, reduce the heat to low and simmer for 30 minutes or until lentils are cooked.
- Season with salt and pepper, and hot paprika to taste.
- If necessary, add more stock, depending on the consistency you want to achieve (more think for stew, more liquid for soup).
- Remove the bay leaves and garlic before serving.
Notes
Pro Greek Tip
Add white vinegar just before serving (believe me, it's amazing!)
Key Features:
- Gluten free
- Vegan• Diary free
- Plant power
- Meal prep friendly
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Nutrition
Serving: 4gCalories: 261kcalCarbohydrates: 47gProtein: 14gFat: 4g
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