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Vegan Red Lentil Zucchini Stew with Yogurt Sauce
Silky red lentil stew with zucchini, sun-dried tomatoes and saffron, finished with a bright carrot-yogurt dill sauce. Bold, wholesome, weeknight-fast.
10 min prep / 30 min total
391 kcal
18.4g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 gred lentils
- 50 mlwater
- sweet paprika
- saffron
- Dijon mustard
- salt
- 1zucchini
diced
- sun-dried tomatoes
- chives
- olive oil
- 1bell pepper
for sauce
- 1carrot
for sauce
- garlic
for sauce
- dill
for sauce
- black pepper
- 50 gGreek yogurt
for sauce
Instructions
Rinse the red lentils and simmer with water, saffron, paprika, Dijon, salt and sun-dried tomatoes until tender.
Add the diced zucchini and chives and cook 5- more until the zucchini softens.
Meanwhile, sauté grated bell pepper, carrot and garlic in olive oil for the sauce base.
Cool the sauce base slightly, stir in Greek yogurt, dill, salt and pepper.
Spoon the lentil stew into bowls and top with the cool yogurt sauce.
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