Norway-based ultrarunner Emilie Forsberg doesn’t simply practice to run quick: she grows and creates the meals her accomplice (and extremely star Kilian Jornet) shares with their two daughters. In Forsberg’s ebook Sky Runner, she shares, “I like consuming good meals that provides me the vitality I would like.” Whereas Forsberg and Jornet observe a vegan food plan, this recipe is well adaptable to go well with any dietary preferences. In my family, now we have added diced hen breast to scrumptious success–however the lentils offer you an incredible protein increase with or with none additions.
Lentil Stew (4-6 servings)
Elements
1 1/4 cup red lentils
1-2 Tbsp oil
1 onion
1 potato
1/2 zucchini
1 3/4 cups coconut milk
1 tsp turmeric
1 tsp chili powder
1/2 bell pepper
salt
Instructions
Cook dinner the lentils for half the really useful time.
Warmth the oil in a saucepan. Chip the onion, carrot, potato and zucchini. Fry the greens for a couple of minutes; cease earlier than they’ve turned extra brightly colored. Add the coconut milk and spices.
Chip the bell pepper, and add the chopped bell pepper and lentils to the saucepan. Cook dinner till the lentils are tender,.
Forsberg suggests serving with wheat berries or rice: we are able to additionally advocate this stew alone or on a mattress of combined greens. I throw in handfuls of child spinach when the stew is nearly carried out, and revel in it with a crusty loaf of complete wheat or sourdough bread.
