Green lentil and pineapple stew
Portions
4
Good for:
Dinner
Time:
30 mins –
1 hour
Ingredients
- 1 cup green lentils, rinsed and soaked overnight if required
- 5 cups filtered water
- 1 onion, chopped
- ½ tsp turmeric powder
- 1 tsp curry powder
- 1 tsp paprika powder
- ½ tsp chilli powder
- 1 tsp ground ginger
- 3 tsp Herbamare or Himalayan pink salt, to taste
- 1 tsp lemon juice
- 1 courgette, chopped
- 2 cups fresh pineapple, chopped
- ½ cup frozen green peas
Serve with: 1½ cups brown Basmati rice
Step by Step Instructions
Step 1
Cook the green lentils in 4 cups of the filtered water for 10 minutes.
Step 2
In a saucepan, steam-fry the onion and shallots in a dash of water until soft. Stir in the spices and the rest of the water, and then bring to the boil.
Step 3
Stir in the lentils and the rest of the ingredients, bring to the boil, then reduce the heat.
Step 4
Simmer until the lentils are soft, stirring occasionally.
Step 5
Add the peas and cook for another five minutes.
Step 6
Serve with the rice and a big green salad
More Recipes
Allergen-Free Lentil Loaf
Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: newyouedinburgh.co.ukInstagram: NewYou_Nutrition Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...
Vegan Simnel cake
Vegan Simnel cakeby Karen Leewww.thesensitivefoodiekitchen.comGood for: Easter, DessertIngredientsFor the cake 270 g self-raising flour, wholewheat or gluten-free 1 teaspoon baking powder 1 medium lemon rind, grated pinch salt 400 g dried mixed fruit 150 g glace...
Chocolate cupcakes with sweet potato chocolate frosting
Chocolate cupcakes with sweet potato chocolate frostingby Karen Leewww.thesensitivefoodiekitchen.comServes 12Good for: DessertIngredients 1 medium sweet potato baked in its skin or peeled and steamed 225 grams wholemeal or gluten free self-raising flour...