This recipe is fabulous for a lunchtime meal, or it can be served on the side accompanying a main. Plus, because it is a protein rich meal it is bound to fill up even the hungriest of eaters and tempt the fussiest of eaters too! So people from all walks of ‘diets’ can enjoy, meat eaters, to vegans and vegetarians.
Ingredients
- 200g organic green lentils
- 250g tin of organic chopped tomatoes
- 2 teaspoons of organic paprika powder
- 1 organic red onion
- 250g tin of organic chickpeas (in water kind NOT dry)
- 1 teaspoon organic coconut oil (for cooking)
- 2 tablespoons of fresh coriander
- 2 medium sweet potatoes
- any left over butternut you have (optional)
Recipe
- Start by cooking the lentils on a medium heat (add double the amount of water to lentils is the easiest and fool proof way to cook these). Turn them down as soon as they start to come to the boil, and leave them to simmer.
- In the meantime, thinly slice your onion, and cook it in a little coconut oil for 2 – minutes.
- Whilst the onion is cooking, chop the butternut and sweet potato into small bite sized chunks and add to the onion pan.
- Add 1/4 of a cup of water and let it cook on a medium heat for 10-15 minutes, basically until vegetables are cooked, nice and soft and all water has evaporated.
- Next, add your tin of tomatoes, the chickpeas (rinse first) and paprika powder and cook for a further 2minutes.
- Take off the heat until the lentils are ready.
- Finally, once the lentils are ready add them to the above pot full of ingredients and cook for about 5minutes on a medium heat.
- Top with coriander and mix through.
- Serve as it is on its own, or in a wrap, throw in some spinach or kale leaves if you wish (4 handfuls should suffice), or as a side dish with a meat or vegan protein source.
However you serve this lentil & chickpea stew – enjoy each bite and savor the fresh tasty flavours in your mouth. 🙂