I prefer quick and filling lunches that I could also eat in smaller portions. That’s why I concentrate on legumes and starches when preparing lunch. There’ll be just a bit of veggies to accompany lentils or beans. I have my huge salad bowl with plenty of veggies for dinner.
Soak time: 6 – 8 hours
- 2 tbsps. onion flakes
- 2 tbsps. garlic flakes or 1 tsp. garlic powder
- 1 tsp. broth powder
- 1 tsp. of your favourite curry powder
- 200g (7oz) brown lentils, soaked
- ½ cup corn, canned or frozen
- 1 cup frozen green peas
- a few splashes (about 35g, 1.2oz) of coconut milk
- 2 carrots, coarsely grated
- 2 tsps. (not heaped) turmeric
- black pepper to taste
- Soak lentils for 6-8 hours. Then drain and rinse.
- Throw onion and garlic flakes, broth powder, curry powder, frozen peas and corn, and rinsed lentils into a pot. If you use canned corn, rinse it first.
- Add enough water to cover the ingredients and mix well. Bring to boil and simmer for 15-20 minutes. It’s ready when the lentils are done.
- While the stew is cooking, grate 2 carrots and put aside.
- When the stew is done, add coconut milk and grated carrot and mix well.
- Let the stew cool a bit and then add the turmeric and black pepper.
- Method: Boiling
Keywords: brown lentil stew