Vegan lentil dish in glas lunch boxes

For 4-6 people or to eat for several meal times

INGREDIENTS:

  • 500g brown (or red) lentils
  • 6-8 diced potatoes
  • 1kg carrots
  • 3 tomatoes (or one tin of tomatoes)
  • 1 pepper
  • 1 tin of kidney beans
  • Vegetable broth, salt, pepper, paprika
  • Apple cider vinegar

COOKING INSTRUCTIONS:

  • Wash lentils with sieve
  • Peel and dice potatoes and carrots
  • Cut 1 pepper up (and tomatoes)
  • Place the lentils and veggies in a big pot until everything is just covered
  • Add one table spoon of vegetable broth
  • Cook for ½ hour on medium heat until the potatoes are ready and the lentils chewable
  • Depending on consistency and preference you can add some water
  • Add salt, pepper and paprika to your liking
  • Towards the end when the potatoes are ready add some vinegar and any other preferred spices.

COMMENTS:

This is truly one of my favourite meals and its really filling, nutrient and protein-rich as well as healthy and tasty. It is nice to make a batch and then store it in glass containers or lunch boxes to eat throughout the week or even take to work or school.

LENTIL SHEPARDS PIE:

If you want a fancy dinner dish you can also cook up some extra potatoes, add plant-based milk and mash them. Then put the mashed potatoes in a-oven-save dish on top of the lentil dish and bake it in the oven. This way you have made a Lentil Shepard’s pie.

 

I hope you will enjoy this recipe as much as I do and let me know how it went via Instagram (@ecoactivist.lea). Feel free to share this recipe with friends and family and enjoy being filled by delicious plant-power.

Sending love,

Lea