Lentil stew

Ingredients

• 250 g cooked lentils
• Carrots, to taste
• Brewer's yeast (optional)
• 1 onion
• Soy sauce, to taste
• Sweet paprika
• Cayenne pepper
• Black pepper
• Sunflower oil
• Soy milk
• All-purpose flour
• 4 potatoes
• A pinch of salt

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of lentils
• What to use instead of brewer's yeast
• What to use instead of potatoes
• What to use instead of cayenne pepper
• What to use instead of black pepper
• What to use instead of soy sauce
• What to use instead of carrots

Instructions

1. Peel and chop the carrots and onion.
2. Sauté them in a pot with a drizzle of oil.
3. When the onion is translucent, add the lentils.
4. Right after, add the soy sauce, sweet paprika and cayenne pepper.
5. While that cooks, peel and chop the potatoes.
6. In a container, put a little soy milk, the chopped potatoes, the brewer's yeast, the black pepper and the salt.
7. Blend everything and thicken it with a little flour.
8. When it's as thick as custard, pour half of it over the mixture you made earlier.
9. Save the other half for another meal.
10. Bake at 180°C (350°F) until the potato layer is firm.

Nutrition facts

Approximate, per serving (about 291 g). Calculated with data from USDA FoodData Central.