VEGAN RECIPE VERY TASTY WITH LENTILS, EGGPLANT, PUMPKIN AND SOY MILK
A delicious vegan recipe with lentils, eggplant, pumpkin, and soy milk
Are you a lentils lover? I adore it! It’s delicious and easy to cook. Additionally, it contains a lot of proteins. You can perfectly include it in your weekly menu, even daily. If you practice heavy sports, you can easily add it to your diet, as a nutritional supplement, so increasing the amount of proteins in your body.
I highly recommend you to soak the lentils in soy milk. It is divine!!! This delicious recipe was invented by me. Initially, I wanted to boil it in water but, after discovering the soy milk, I decided to give it a try and, guess what? It was a fantastic decision!
- Lentils: 200 g
- White wine: 200 ml
- Onion: 2 medium
- Zucchini: 1 medium (200 g)
- Garlic: 2 cloves
- Soy milk: for soaking lentils
- Oil: 100 g
- Black pepper
- Other spices
- You can also add lemon and chicory, that are rich in nutrients and taste even better.
- Step 1
Peel the onion and chop it.
- Step 2
Place it in a pan on a medium-low heat with the oil and fry it until soft.
- Step 3
Add zucchini into the pan and fry for 10 minutes, stirring occasionally.
- Step 4
Finely chop the garlic and add it to the pan. Season to perfection and leave to cool.
- Step 5
In a saucepan, place the lentils with the soy milk and the wine, and boil it for about 15 minutes.
- Step 6
Add the fried zucchini, onions, garlic and spices. Boil for 5 minutes more.
- Step 7
- Step 8
If you like my recipe, please share it on Facebook or save it on Pinterest.
- Step 9