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Recipes
Lentil Bean Goulash
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Circle
10
minutes
120
minutes
4
servings
Lentil Bean Goulash
Soups
Lacto-vegetarian , Ovo-vegetarian , Pescetarian , Vegan , Vegetarian
375
Energy
(kcal)
22.45
Protein
(g)
65.95
Carbs
(g)
12.78
Total Sugar
(g)
4.40
Total Fat
(g)
0.60
Sat Fat
(g)
16.39
Fiber
(g)
384.81
Sodium
(mg)
Ingredients
1⁄3 cup dried yellow split peas (75g)
1⁄3 cup red lentils (75g)
1⁄3 cup green lentils (75g)
4 cup boiling water (1L)
2 medium finely chopped onions (200g)
2 crushed cloves garlic (6g)
2 teaspoon polyunsaturated oil (10mL)
2 tablespoon water (40mL)
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried thyme
1⁄2 teaspoon caraway seeds
300 gram can drained kidney beans
400 gram can tomatoes in tomato juice
1⁄2 cup water (250mL)
1 coarsely chopped medium zucchini (175g)
Preparation
Place split peas, red and green lentils in a saucepan with boiling water.
Return to the boil and cook for 2 minutes.
Cover and leave for 1 hour.
Drain and put aside until required.
Place onion, garlic and oil in a heavy based saucepan with oregano, thyme and caraway seeds.
Stir-fry for 5 minutes.
Add prepared peas, lentils, kidney beans, tomatoes and water.
Bring to the boil and simmer over a low heat for 1 hour, stirring occasionally.
Add chopped zucchini and cook for 5 minutes more.
This recipe can be made in bulk and frozen in small quantities for individual meals.
Ideal if you only have one vegetarian in the family or you're cooking for one.
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2