Stewed vegetables with lentils and spelt is a delightful dish that’s not only hearty but also packed with nutrition. This colorful medley brings together the unique flavors of fresh vegetables, earthy lentils, and the nutty taste of spelt, making it a perfect choice for a cozy dinner or a healthy lunch. Whether you’re looking to eat more plant-based meals or just want a simple and delicious recipe to try, this dish is sure to be a hit.
What You’ll Need for Stewed Vegetables with Lentils and Spelt
Here’s what you need to gather before you start cooking this wholesome meal:
- 1 cup cooked whole spelt (210g)
- 1/2 cup cooked red lentils (100g)
- 3 carrots, chopped
- 1 fennel bulb, chopped
- A few broccoli florets
- Fresh spring onion, chopped
- 2 tablespoons hemp seeds
- 2 tablespoons pumpkin seeds
- 1 cup plant-based Greek yogurt (240g)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- Salt to taste
- Oil for frying
- Fresh parsley, chopped for garnish
Step-by-Step Stewed Vegetables with Lentils and Spelt Recipe
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Start by preparing the yogurt dip. In a bowl, mix the plant-based Greek yogurt, lemon juice, salt, minced garlic, and chopped spring onion. Stir everything well and refrigerate to let the flavors blend.
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Heat a bit of oil in a pan over medium heat. Add the chopped carrots, fennel, and broccoli florets. Pour in some water and season with salt. Cover the pan and cook until the vegetables are tender, which should take about 8-10 minutes.
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In a large skillet, combine the cooked spelt and red lentils. Add fresh chopped parsley for a burst of flavor. Gently fold in the cooked vegetables from the pan, incorporating everything nicely. Continue to warm the mixture over low heat for a few minutes.
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Serve warm, plating the stew generously on each dish. Top with the prepared yogurt dip and sprinkle the hemp and pumpkin seeds over the top for added texture and nutrients.
How to Serve Stewed Vegetables with Lentils and Spelt
This dish can be enjoyed in a variety of ways. Serve it as a main course with a side salad for a complete meal. Use vibrant bowls to make the presentation pop, and don’t forget to sprinkle fresh parsley on top for an extra touch. Pair it with a slice of crusty bread or serve it over a bed of greens. This versatile dish is sure to satisfy everyone at the table!
Recipe Tips & Variations
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Add More Vegetables: Feel free to toss in other vegetables like zucchini, bell peppers, or even spinach for extra color and nutrients.
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Spice It Up: Consider adding some spices like cumin or paprika while cooking the vegetables for an exciting flavor twist.
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Make It Creamier: If you love a creamier texture, mix in some additional plant-based yogurt or even coconut milk just before serving.
Stewed Vegetables with Lentils and Spelt FAQs
Can I use other grains instead of spelt?
Yes! If you don’t have spelt on hand, you can substitute it with quinoa, farro, or even brown rice for a similar texture and taste.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the vegetables and the yogurt dip a day in advance, making it quick and easy to heat and serve when you’re ready.
This stewed vegetables with lentils and spelt recipe is wonderfully simple and delicious. I encourage you to give it a try for your next meal! You’ll love how easy it is to make, and your taste buds will thank you!