Doc V's Healthy Kitchen

The weather has suddenly changed. During our first day in the Lofoten ( we arrived this morning at 3 a.m.) we still had amazing views until,  after 6pm the mist barged in.

Being tired after little sleep, we installed ourselves to enjoy a cosy campervan evening. I decide to prepare a stew with carrots, tomato sauce and lentils with a yogurt cucumber sauce as side dish.

My ingredients for tonight : 140 grams of basmati rice, 100 grams of green- brown lentils, 500 ml of passata, 1 table spoon of cumin seeds, 1 table spoon of garam massala, 1 little cube of good quality vegetal stock, 1 red onion, 4 medium sized carrots, 4 garlic cloves, 2 chili, 200 ml of low fat Greek yogurt, 1/2 cucumber.

Put the rice in a cup. Add to a little pan. Add 1 1/2 cup of water to the pan. Heat. Allow 5 minutes to boil. Stir, stop the fire. Put a kitchen paper in between lid and pan. Set aside to continue the cooking process.

Chop and fry the carrots, onion, garlic and chili in a drizzle of plant based oil. Stir regularly. Add the lentils, the spices. Stir. Add 500 ml of passata. Pour some water in the recipient. Shake and pour the content on the pan. Add the cube of stock. Allow to simmer. Stir regularly. Add water if needed.

In the meantime, prepare the yogurt side dish. Chop the cucumber in tiny cubes. Mix with the yogurt. Add pepper and salt.

Once lentils are al dente, taste. Add pepper and salt if needed. Mix rice with the lentils stew.

Serve the lentil stew with the yogurt side dish. Enjoy a cosy campervan evening.