Yesterday, I made this appetizing & easy to make spiced veggies & lentils stew. I served my tasty vegan & gluten-free dish with organic chicken gyros. You can serve this either with spiced sausages or to make it completely vegan: spiced chorizo sausages or spiced vegan gyros! 😉 I know that you will love it as much as we did! 😉
Recipe: For 3 persons, with a lot of hunger!
1 can of cooked lentils, rinsed & well-drained
1 bunch of fat spring onions, cleaned, green + white parts
300 gr organic chicken gyros
spiced smoked paprika, divided into 2 teaspoons + 1/2 teaspoon
cumin powder, divided into 1 teaspoon + 1/2 teaspoon + 1/2 teaspoon
2 young green courgettes, cleaned, cut into rounds, each round cut into 4
1 young yellow courgette, cleaned, cut into rounds, each round cut into 4
2 smaller confetti aubergines, cleaned, cut into rounds, each round cut into 4
1 large red sweet pointed paprika, cleaned, pits & white parts removed
1 sachet of 250 gr wok veggies, ( my sachet included white cabbage, red onion, green peppers strips & red chili pepper )
12 smaller cherry tomatoes: 6 red ones, 6 yellow ones
Maldon sea salt
* To serve: 300 gr organic chicken gyros
1. Take a large iron cast pot with fitted lid like Creuset. Heat up on high. Add 2 tablespoons of a fruity evoo all in it. Heat up. When hot, add cut up spring onions & red pointed paprika pieces to it. Add 1 teaspoon cumin powder, a bit of sea salt, 8 grins of black pepper & stir often. Sautée for about 5 minutes until the veggies are just cooked through, just al dente. Remove veggies with a skimmer. Set aside. Now, pour more of that fruity evoo in the pot, add aubergine pieces, 2 teaspoons of spiced smoked paprika & stir often. Lower the heat if you need to, to prevent burning! I placed the lid on my pot, to give some steam to the pot. After 4 minutes or so, add courgette pieces. Add 1/2 teaspoon of cumin powder & some sea salt & 8 grins of black pepper. Stir often. Place the lid back onto the pot. Fry until nearly al dente. When nearly done, add the 250 gr of wok veggies & add 1/2 teaspoon of spiced smoked paprika & stir everything well round in the pot. Place the lid back on for a few minutes. Check if the wok veggies are nearly tender, if so, add lentils & 12 cherry tomatoes to the pot. Stir round into the pot & place the lid back on for a few minutes extra. The lentils & veggies must be hotly served. Check the seasoning again. I added 1/2 teaspoon of cumin, a bit of sea salt & some black pepper. It must taste fabulous! 🙂 !!!
2. In the meantime, fry your organic chicken gyros in some hot fruity evoo in a non-stick pan until cooked through & browned on both sides. Serve instantly & enjoy with a loved one! Happy eating! 😉
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