Lentil’s stews are my favorites. Savory and healthy, they are also an excellent source of fibers; One portion of lentils (100g) contains: 7.4g fibers. Indeed, fibers are essential to regulate your transit and manage your weight.

Stews are easy to do, you just need to peal all your vegetables, fry it a bit to improve the taste, and then, let it cook the indicated time.

Moreover, this Indian lentil stew is an excellent source of vitamins. Bokchoy and butternut are both rich in Vitamin C, K and A. These vitamins will boost your energy level and improve your bones resistance.

Last thing, this meal gather an incredible amount of protein. For example, it is a perfect vegan or vegetarian combination to rebuilt muscle after a big strength training session. Indeed, the tempeh associated to the lentils bring a total of 36.6g of protein for 1 big entrance plate.

Vegan Indian Lentil Stew

Indian Lentil Stew With Tempeh, Butternut And Bok Choy

Main Dish |  Indian

Servings: 2 | Prep Time: 10 min | Cook Time: 20 min

Ingredients
  • 1 onion
  • 1 cup Lentils
  • 200 g Butternut Squash
  • 1 Bok Choy
  • 1 Tbsp Curry
  • 1 Tbsp olive oil
  • 80 g Tempeh
  • salt and pepper
Instructions
  1. Cut the Onion, the butternut squash and the tempeh in small cubes.
  2. Cut The bok choy in slivers
  3. In a sauce pan, fry the onion, the curry powder and the lentils all together.
  4. When it colors, Add three times more water than lentils into the cooking pot.
  5. Let it cook for 20 minutes then add the butternut squash and the tempeh
  6. When your lentils are almost done, add the bok choy and let it cook 5 more minutes.
  7. Salt it and try this original Indian lentil stew.

Recipe Note: When you cool lentils, always add salt at the end or they will not be as tender

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