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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is based on a recipe from You Are What You Eat. I love eating these kinds of things for lunch, as the protein and complex carbs stop me from craving sugar at 4pm. Ingredients:
225 g brown lentils |
2 onions, peeled and finely chopped |
1 vegetable stock cube |
4 carrots, timmed and chopped |
1/2 a butternut squash, peeled, deseeded and chopped |
1 sweet potato, peeled and diced |
1 celery, trimmed and chopped |
50 g frozen peas |
100 g baby spinach |
1 teaspoon low sodium soy sauce |
Directions:
1. Soak the lentils in cold water for 20 minutes. Rinse thoroughly and drain.
2. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil.
3. Add the lentils, carrots, squash, and sweet potato. Bring back to the boil, then lower the heat and simmer for a further 5 minutes.
4. Add the peas, baby spinach and tamari, stir through, then remove from the heat and serve.
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