Estofada de Vegetales

Name: Estofada de Vegetales
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2–3 Tbsp Greek yoghurt for serving; 1 × 410 g can kidney beans, drained; 1 × 410 g can lentils, drained; ¼ cup olive oil; 3 medium potatoes, peeled and cubed; 4 carrots, chopped; 3 cups shredded spinach or Swiss chard; 2 Tbsp dried dill; 2 Tbsp chopped fresh mint; 1 Tbsp white wine vinegar; 1 Tbsp honey; 1 tsp prepared wholegrain mustard; salt and pepper to taste; 1 red onion, chopped; 2 Tbsp chopped peanuts; 1½ cups vegetable stock; 200 g fresh green beans, topped and tailed and cooked until al dente

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

HEALTHY FOOD MEETS HEALTHY WALLET. THIS SPANISH-STYLE VEGETABLE AND LENTIL STEW (ESTOFADA) IS A SUPER SATIATING DISH THAT IS HEAVY ON FLAVOUR, BUT LIGHT ON COST. AS A BONUS, IT PROVIDES A GOODLY DOSE OF YOUR DAILY VEGETABLES. LENTILS ARE WONDERFULLY NUTRITIOUS, LOW IN FAT AND HIGH IN PROTEIN. AS THEIR NAME SUGGESTS, KIDNEY BEANS ARE KIDNEY SHAPED. THEY ARE ESPECIALLY GOOD IN COOKED DISHES AS THEY RETAIN THEIR SHAPE, BUT ABSORB THE FLAVOURS AND SEASONINGS WHEN THE STEW IS COOKED. THE

Ingredients

Europe
Spain
Vegetarian
Gluten-free
Mediterranean

Ingredients

Method