January 12, 2015


Vegan heaven in a bowl! Lentils are simply amazing with extensive health benefits such as assisting in lowering cholesterol, reducing risk of heart disease, improving digestive health, stabilising blood sugar levels, providing high protein content which vegetarians/vegans often need, and promoting weight loss.

2 cups green/brown lentils
1 onion finely chopped
4 garlic cloves finely chopped
2 tbsp dried oregano
2-3 tbsp olive oil
1 carrot diced
1 zucchini diced
1 capsicum diced
5 mushrooms diced
1 can diced tomatoes
1 punnet cherry tomatoes diced
4 tbsp balsamic vinegar
Handful baby spinach leaves
1/2 bunch fresh parsley
Salt & Pepper

Cook lentils in pot covered with enough water to boil until just soft (around 20 mins)

In a separate large pot, fry off onion & garlic with dried oregano in oil until soft

Add carrots next and add a small amount of water to cook/steam carrots quickly

Add zucchini, capsicum, mushrooms, cooked lentils and cook until soft

Add can tomatoes, chopped fresh tomatoes, balsamic vinegar and cook further for a couple of minutes

Turn heat off and mix in spinach leaves, parsley and season to taste with salt & pepper.

Serve with favourite pasta (try buckwheat spirals if gluten free) and a fresh basil pesto (recipe to come!)

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