Ragoût de lentilles aux pommes de terre
By: Agi Kaja
Un plat unique super nutritif et riche en protéines, parfait pour le déjeuner et le dîner. Oubliez les soupes en conserve avec leurs épaississants cachés et leurs amidons industriels. Contrairement aux repas préparés, ce ragoût apporte de vraies protéines, une matrice de fibres intactes et des glucides complexes que votre corps doit réellement travailler à décomposer. Cela signifie une énergie constante et durable sans le coup de pompe de l'après-midi.
Lentils stew with potatoes
Rustic Lentil & Potato Stew: The Heart of a Clean-Label Pantry - Super nutritious, protein packed one pot meal.
Warm, earthy, and undeniably comforting, our Lentil Stew with Potatoes is a masterclass in nutritional density. Ditch the "tacky," over-salted tins of soup that hide industrial thickeners and "natural" flavourings. This recipe is a purely Non-UPF champion, relying on the humble power of legumes and root vegetables to create a meal that is as restorative as it is filling.
By using high-quality dried lentils from your clean-label pantry, you’re providing the complex fibre and plant-based protein your gut health thrives on. It’s an honest, slow-simmered dish that proves you don't need industrial shortcuts to achieve a gourmet, velvety texture—just real, whole food ingredients.
Ingredients
-
brown lentils (soaked and drained 400g)
- 3 garlic cloves
-
3-4 bay leaves (whole)
- 2 large potatoes (diced)
- 3 carrots (diced)
-
paprika flakes (red) tsp
-
1 chopped tomatoes tin
- water 3 litres
- salt ½ tsp
- black pepper for taste
-
organic ground cumin 1 tsp
Directions
- In a large pot, add lentils, bay leaves, garlic and water.
- Add salt and cook for 10 min.
- Add chopped potatoes, carrots, tomatoes, paprika, cumin and cook for another 20-30 min until lentils and potatoes are tender.
- Add black pepper and more salt for taste (if needed).
- Serve with cooked white rice like basmati or sourdough.
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