Name: Spicy Paprika Lentils
Ingredients: 400 g Tin of cooked lentils, drained; 1 cup Finely chopped yellow onion; 1 Chopped ripe tomato; 3 Cloves garlic, sliced; 1 Peeled carrot, sliced; 1 Stalk celery, chopped; 1 tbsp Sweet paprika; ¼ tsp Chilli (or more if you like it HOT); S+P; 1 tsp Vegetable stock powder; 1 tbsp Tomato puree; 1 cup Cup water; 1 tbsp Cashew cream

CategoryLunch, Main Dishes

Yields1 Serving

Ingredients:

400 g Tin of cooked lentils, drained

1 cup Finely chopped yellow onion

1 Chopped ripe tomato

3 Cloves garlic, sliced

1 Peeled carrot, sliced

1 Stalk celery, chopped

1 tbsp Sweet paprika

¼ tsp Chilli (or more if you like it HOT)

S+P

1 tsp Vegetable stock powder

1 tbsp Tomato puree

1 cup Cup water

1 tbsp Cashew cream

Directions:

Add onions, garlic and celery to a fry pan and sautée in water until the onions are see through

Then add the paprika and vegetable stock powder and stir for around 3 minutes. Careful: paprika burns easily

Add splashes of water

Add chopped carrots, chopped tomato, tomato paste and water. Let it simmer 10 min until carrots soften

Add drained lentils and S+P and simmer for another 10 minutes

Add cashew cream and adjust the seasoning

I ate this with only green vegetables. If you are not suffering from 'carb phobia' you can add brown rice or even better, some cooked quinoa for extra protein.

Ingredients