Lentil veggie bowl.

Lentil veggie bowl.

This recipe comes out of this “Shelter in place”. For the first month my eating went out of the window, I was sluggish and tired until I realized I was eating way too much sugar, and way too many carbs.

So, I took on a challenge to cut out sugar, have less carbs and commit to exercise for at least 30 minutes every day. Don't worry I wont start talking about my exercise routine because I know if I start blabbing about that, you will just scroll through to get to the recipe, and I do not blame you.

This recipe serves 2 people.

Ingredients:

•  Brown organic lentils.
• 2 carrots.
• Baby marrow.
• Half a punnet of mushrooms, sliced.
• Two spring onion stems, sliced.

How to.

Take half a cup of brown lentils, sort them, by taking out the wrinkled and ugly looking ones, then rinse them well. Once rinsed and sorted place in a pot with 3 to 4 cups of boiling water. Put the lid of the pot on at an angle and simmer for 15 to 20 minutes. I like my lentils to be slightly crunchy and not mushy.

While the lentils simmer away…

I sauteed the mushrooms in a little butter and olive oil until they are slightly cooked, then I throw in the sliced spring onions and sauté until all combined, or to your liking to your liking. I like to sprinkle dried oregano over the top when done.

Cube carrots and Baby marrow, steam in a small pot/microwave in a little water and salt until tender.

Once lentils are cooked to your liking and the veggies are steamed, toss it all into a bowl and mix altogether.

Serve with a sprinkle of feta cheese.

*If you would like a little sauce, you can take a dollop of organic mayo (no sugar or preservatives) put it into a bowl then squeeze half a lemon into the bowl, stir and drizzle!

This recipe is so easy, so tasty, and so fresh, you can add your own spin on it! Enjoy.

"Oh, taste ad see that the Lord is good..."

Psalm 34:8