Whether it’s swapping ingredients based on what’s available in the pantry or tweaking the quantity to feed an unexpected guest, this is one recipe that celebrates flexibility in the kitchen. A confession: I had even meant to include pumpkin but, alas, I forgot! Embrace the art of using (and sometimes forgetting) what you have with this forgiving and delicious dish.
Looking for more stew dishes?
Lentil and Zucchini Stew: A Fresh Summer Recipe
Red Lentil Stew with a Citrus Twist (Vegan)
Ingredients:
- ½ leek, sliced
- 2 carrots, diced
- 2 dl (approx. 0.85 cups) red lentils, washed
- 250 grams (approx. 8.8 oz) frozen grated zucchini
- A small handful of frozen parsley
- Water or cooking cream (Note: I often go vegan on this!)
- Chili flakes, to taste
- Salt & pepper, to taste
- Butter or oil for frying
Instructions:
- In a large skillet or pot, heat the butter or oil over medium heat.
- Add the leek slices and sauté until translucent.
- Incorporate the diced carrots and frozen parsley, continuing to fry until they develop a golden hue.
- Mix in the red lentils and grated zucchini. Monitor the moisture levels; if the zucchini doesn’t release enough water, add some water or cooking cream. Allow the lentils to simmer for 5-10 minutes until tender.
- Season with chili flakes, salt, and pepper to taste. Adjust according to your preference.
Serving Suggestion:
Serve this versatile stew on a bed of rice, with a side of crusty bread, or as a hearty accompaniment to your favorite main dish.
Grounded gardens 