Eat and lose weight without dieting! This nutritious vegan lentil dish is perfect for a light, satisfying meal. I make it almost every day!
Ingredients
- 7 oz (200g) yellow lentils
- 16 fl oz (450ml) water
- 1 medium-sized zucchini (about 7oz | 190g), diced
- 1 onion, chopped
- 1 garlic clove, minced
- 3 oz (85g) almond meal
- 6 sun-dried tomatoes, chopped
Instructions
- Prepare the Lentils:
- Rinse the yellow lentils under cold water until the water runs clear.
- In a medium pot, add the lentils and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the lentils are tender. Drain any excess water if needed.
- Sauté the Vegetables:
- While the lentils are cooking, heat a little oil or water in a large skillet over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the diced zucchini and cook until it starts to soften, about 5 minutes.
- Combine Ingredients:
- Add the cooked lentils to the skillet with the sautéed vegetables.
- Stir in the chopped sun-dried tomatoes and almond meal.
- Mix everything together and cook for an additional 2-3 minutes, until the dish is well combined and heated through.
- Serve:
- Season with salt and pepper to taste. You can also add your favorite herbs or spices for extra flavor.
- Serve hot as a main dish or side. Enjoy!
This recipe is perfect for meal prep and can be stored in the refrigerator for up to 3 days. It’s a great way to enjoy a healthy, vegan meal that helps you stay full and satisfied without feeling restricted.
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