Lentils 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 essentials 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 in the pan to improve the taste, and then, let it cook for the indicated time.

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

Last thing, this meal gathers 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 brings a total of 36.6g of protein for 1 big entrance plate.

 

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Print Recipe
Indian Lentils Stew With Tempeh, Butternut And Bok Choy
Vegan Indian Lentil Stew
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Vegan Indian Lentil Stew
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 serve yourself 😉
Recipe Notes

Important observation: When you cool lentils, always add salt at the end or they will not be as tender.

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