A tasty, satisfying and healthy vegan meal made with pantry staples
Lockdown Lentil Stew …
I first came across this recipe online many years ago. I am not even sure where I stumbled upon it, but I copied and pasted the recipe and directions into my Notes App on my laptop. Over the years I have made this recipe countless times and each time we enjoy it without fail.
In the times we find ourselves in, I am very aware of having to cook meals with the ingredients that are available to you in your home. It is not always possible or advisable to go to the shops every time you need a different ingredient for a recipe you want to try, if you don’t want to risk possible exposure to the virus that has uprooted our world.
So – this recipe came to mind when I wanted to make something literally with what I had in my pantry and fridge.
I had a surplus of dry split red lentils. I also had onions, garlic, lemons and rice. Serious basics.
The magic is that with those ingredients you can honestly turn out a beautiful, interesting and delicious meal!
I also do believe that lentils, in all their forms are an under-rated food. They are so nutritious and versatile, they should be taking up space in everyone’s food cupboards, vegan or not.
You can also make a few substitutions, if necessary, which I will mention in the notes at the bottom of the recipe.
Without further ado, here is the recipe for a lentil stew that is:
- Super nutritious
- High in protein
- Very budget-friendly
- Quick to make
- Easy to double quantities and freeze
If you don’t have red lentils in your pantry, but find yourself with chickpeas, tinned or dry, try this easy chickpea curry recipe.
No chickpeas or lentils? If you have split peas here is an easy pea soup recipe for you to try!