This lentils stew is delicious and super easy to do. Made with only three ingredients it is also a good budget friendly option for a delicious family meal that is vegan, gluten-free, dairy & nut-free.
You can enjoy this with a bit of bread on the side, or some quinoa. Lentils, like most legumes contain both vegetable proteins and complex carbs, so this meal will leave full and satisfied for longer so try to go easy on your choice of accompanying carbs.
Rice would be a nice option to accompany this stew is you are gluten-free, but white releases sugar quite quickly in the blood stream, and considering that lentils like many legumes do contain complex carbs I would not recommend this choice. Red rice also known as Camargue rice would be a better choice as it has a lower GI ( Glycaemic Index ) and it is richer in anti-oxidants which are exactly what confer it its characteristic red colour.
Another good gluten-free option is celeriac mash, which has a lower carbs and sugar content than white potatoes mash.
INGREDIENTS
Serve 1-2 people | Ready in 20 min
- 1 Can of green lentils drained
- 1 can of plum tomatoes
- 1 big red onion
- 2 tbsp of extra-virgin olive oil
- A dash of chili flakes ( optional )
- A dash of sumac
METHOD
- Peel and finely slice the onion and place in a non-stick pan with two tables spoons of extra-virgin olive oil and a a dash of chili flakes (optional) and let sweat at low heat for a few minutes until soft.
- Pour the chopped up plum tomatoes in the pan, add the sumac powder, stir it well and let it simmer for 5 minutes.
- Pour the lentils in a fine colander, and place them under water to rinse them well and add them to the pan and let cook for another 7-8 minutes. Enjoy!
