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Autumn Vegetable and Lentil Stew
Autumn Vegetable and Lentil Stew

Autumn Vegetable and Lentil Stew
A hearty and nutritious stew featuring seasonal vegetables and protein-rich lentils.
Autumn Vegetable and Lentil Stew

To provide a balanced meal with sufficient energy for cycle training, focusing on protein and complex carbohydrates.

Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     butternut squash
  • 150
    g
     red lentils
  • 500
    ml
     vegetable broth
  • 100
    g
     spinach
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Vegetable and Lentil Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until onion is translucent.
  3. Add diced carrot, celery, and butternut squash, cook for 5 minutes.
  4. Stir in red lentils and vegetable broth, bring to a boil.
  5. Reduce heat and simmer for 25 minutes until lentils are tender.
  6. Add spinach and thyme, cook for another 5 minutes.
  7. Season with salt and black pepper to taste.
  8. Serve hot.
Nutrition Per Serving 1266 g Per 100g
Energy 800 kcal 63 kcal
Protein 35 g 2.8 g
Fibre 25 g 2.0 g
Salt 2 g 0.2 g
Sugar 12 g 0.9 g
Carbohydrates 120 g 9.5 g
Fat 20 g 1.6 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     butternut squash
  • 150
    g
     red lentils
  • 500
    ml
     vegetable broth
  • 100
    g
     spinach
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add diced carrot, celery, and butternut squash, cook for 5 minutes.

Stir in red lentils and vegetable broth, bring to a boil.

Reduce heat and simmer for 25 minutes until lentils are tender.

Add spinach and thyme, cook for another 5 minutes.

Season with salt and black pepper to taste.

Serve hot.

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