Bean or Lentil Stew with Vegetables

For my clients (and for me too) this is my absolute favourite bean or lentil stew recipe. You can pop it in the oven and make sure you set the oven’s alarm at 40 minutes to check if lentils or beans are properly cooked, they should still have a bit of a bite.

Excellent dish in the afternoon (to heat up) to keep your cravings at bay and your energy levels high and your tummy full! Enjoy.

I am really curious what you think of this dish, will you let me know in the comment`s?

Bean/Lentil Stew with vegetables

(serves 4)

Ingredients
500g vegetables (divided into 4 equal portions of 125g each):
Zucchini, celery stalks or celeriac, shallots, tomatoes
300g dried beans (NOT canned)
3 tbsp. rosemary
2 garlic cloves
8,5 dl (850ml) vegetable stock
salt & pepper to taste
balsamic vinegar (just before serving)

Preparation

• Preheat the oven on 160°C.
• Wash the beans, and clean and cut the vegetables into bite-size pieces.
• Heat an oven-safe pot or pan and cook the garlic, rosemary, and vegetables together in a splash of olive oil.
• Add the washed beans, cook for 5 minutes.
• Add the vegetable stock, cover the pan, and simmer for 5 minutes.
• Place the covered pan in the pre-heated oven. Bake for 60 minutes or slightly longer, as needed (keep the beans ’al dente’, though!).
• Stir the beans a few times, making sure that they’ve absorbed the vegetable stock.
• Before serving, add 1 teaspoon of balsamic vinegar and season with salt and pepper.

Heat it up, serve it cold, or freeze it! The prep for this meal is very easy, you just need to factor in your oven time.