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Lentil and Vegetable Stew with Pea and Cucumber Salad
Lentil and Vegetable Stew with Pea and Cucumber Salad

Lentil and Vegetable Stew with Pea and Cucumber Salad
A hearty lentil stew paired with a refreshing pea and cucumber salad.
Lentil and Vegetable Stew with Pea and Cucumber Salad

Provides a balanced meal with protein, fiber, and fresh vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 150
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 50
    g
     peas
  • 200
    g
     cucumbers
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
Preparation Time: 45 minutes
Lentil and Vegetable Stew with Pea and Cucumber Salad
Instructions:
  1. Rinse lentils under cold water.
  2. In a pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened.
  3. Add chopped tomatoes and cook for another 5 minutes.
  4. Stir in lentils, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
  5. Season with salt and pepper to taste.
  6. For the salad, combine peas and sliced cucumbers in a bowl.
  7. Drizzle with lemon juice and sprinkle with chopped parsley.
  8. Serve the stew hot with the salad on the side.
Nutrition Per Serving 1200 g Per 100g
Energy 460 kcal 38 kcal
Protein 25 g 2.1 g
Fibre 18 g 1.5 g
Salt 1.5 g 0.1 g
Sugar 12 g 1.0 g
Carbohydrates 70 g 5.8 g
Fat 12 g 1.0 g
  • 150
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 50
    g
     peas
  • 200
    g
     cucumbers
  • 1
    tbsp
     lemon juice
  • 10
    g
     parsley
1
Servings
0

Rinse lentils under cold water.

In a pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened.

Add chopped tomatoes and cook for another 5 minutes.

Stir in lentils, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.

Season with salt and pepper to taste.

For the salad, combine peas and sliced cucumbers in a bowl.

Drizzle with lemon juice and sprinkle with chopped parsley.

Serve the stew hot with the salad on the side.

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