Vegetarian Cookbook: The Ultimate Plant Based Cookbook: Vegan Cookbook with Healthy and Easy Plant Based Diet Recipes (Vegan Cookbooks 1) by West Sofia

Author:West, Sofia [West, Sofia]
Language: eng
Format: epub
Published: 2019-10-22T16:00:00+00:00

Pepper

3 cups of red/yellow baby potatoes

2 cups of chopped sturdy greens

4 cups of vegetable broth

1 cup of uncooked brown or green lentils

Fresh rosemary/thyme

Nutrition Information:

Fat – 8.3 g

Carbohydrates – 52.7 g

Protein – 8.4 g

Instructions:

Put a large pot over medium heat. Once the pot is hot enough, add the shallots, garlic, celery, and carrots in water. Season the veggies with a little bit of pepper and salt.

Sauté the veggies for 5 minutes until they are tender. You will know that the veggies are ready when they have turned golden brown. Be careful with the garlic, because it can easily burn.

Add the potatoes and some more seasoning. Cook for 2 minutes.

Mix the vegetable broth with the rosemary. Now Increase the heat to medium-high. Allow the veggies to be in a rolling simmer. Add the lentils and give everything a thorough stir.

Once it starts to simmer again, decrease the heat and simmer for about 20 minutes without a cover. You will know that the veggies are ready when both the lentils and potatoes are soft

Add the greens. Cook for 4 minutes until they wilt. You can adjust the flavor with seasonings.

Enjoy this with rice or flatbread. The leftovers are equally tasty, so store them well to enjoy on a day when you are not in the mood to cook.

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