Potato Stew

with lentils and veggies

4 Servings

A dish that is ideal for meal prepping, is stew. Most of the time it tastes even better on the second day and you can reheat it at any time and endlessly. This potato and lentil stew is super filling and does not need any sides.

-Natascha

• 4 Big Potatoes
• 200 g Lentils
• 1 Eggplant
• 1 Zucchini
• 400 ml Crushed Tomatoes
• 3 Carrots
• 1 Onion
• 2 Cloves Garlic
• Salt
• Pepper
• Parsley

1. First, peel the potatoes and cut them into small pieces. Boil in water until they are almost done, then add the lentils and more water.
2. In the meantime, wash the vegetables and cut them into bite-sized pieces. Fry them in a pan together with the onion.
3. Once the lentils are soft, the vegetables can be added to the pot.
4. Fill up with the crushed tomatoes and let simmer.
5. Season to taste and only at the very end add the fresh garlic.
6. For serving I placed a little bit of plain yogurt on top, that gives the stew a light touch.

Nutrition per serving: 340 Kcal 0.9 g Fat | 72.1 g Carbs | 14.6 g Protein

Veggie Recipes