Ingredients
- ♡ 2 Tablespoons Extra Virgin Olive Oil
- ♡ 1 Onion – Chopped
- ♡ 1 Large Red Capsicum - Chopped
- ♡ 8 Button Mushrooms – Finley Sliced
- ♡ 1 Teaspoon Sweet Smoked Paprika
- ♡ 1 Cup Uncooked Brown Lentils – Soaked For At Least 6 Hours, Wash And Drain.
- ♡ 400g Can Of Tomatoes - Chopped
- ♡ 1 Litre Vegetable Stock
- ♡ 1 Carrot - Sliced
- ♡ 1 ½ Cups Of Baby Spinach Leaves – Washed
- ♡ To Serve: Steamed Brown Rice.
Instructions
- ♥ In a large deep fry pan or a stock pot, heat the oil. Add onion and fry until translucent, add capsicum, mushrooms and smoked paprika and stir fry 2- 3 minutes
- ♥ Add washed lentils, tomatoes, and stock. Bring to the boil, and then reduce heat and simmer lentils are half cooked.
- ♥ Add the carrots and continue to simmer, stirring occasionally until lentils are almost cooked.
- ♥ Stir through spinach, season to taste and continue cooking until spinach wilts and lentils are cooked.
- ♥ Serve with steamed brown rice and enjoy!
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