As a kid, I didn’t grow up eating beans and lentils. It wasn’t part of our diet at all. I started eating them in NYC a few years back and started cooking them very recently.
I find legumes very satisfying and filling. As a vegetarian, I am often missing my protein and this stew, believe it or not, offers 40 grams of protein per portion!
This is a very easy recipe as all you need to do is throw the ingredients in the large casserole. The more it cooks, the tastier.
To add some flavors to the beans and lentils, they are mixed with some of my favorite spices, paprika and cumin but also tomato sauce and mushrooms. How delicious is that??