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Low-carb lentil stew with lots of protein

updated

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Ingredients for 6 servings:

  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 onion(s), diced
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 red chili pepper(s), chopped
  • 1 kg tomato(s), chopped (from the can)
  • 900 ml vegetable stock
  • 500 g lentils
  • 4 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the lentils. Fry the chopped onion and garlic in olive oil in a pan until softened. Add all the spices, stir, and fry for about 1 minute. Then add the tomatoes, lentils, and vegetable stock. Cook until the lentils are soft (at least 1 hour). Add the lemon juice and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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